Filipino Sinigang Sour Soup (Printable)

Tangy and savory Filipino soup with pork belly, mixed vegetables, and tamarind broth for comforting warmth.

# What You'll Need:

→ Protein

01 - 2.2 pounds pork belly or pork ribs, cut into chunks
02 - Beef, fish, or shrimp as alternative protein

→ Vegetables

03 - 2 medium tomatoes, quartered
04 - 1 large onion, peeled and quartered
05 - 1 daikon radish, peeled and sliced
06 - 10 string beans, trimmed and cut into 2-inch pieces
07 - 1 eggplant, sliced
08 - 2 cups spinach leaves or water spinach, washed
09 - 2 long green chili peppers

→ Flavoring and Seasoning

10 - 1 packet (1.4 ounces) tamarind soup base mix or 1 cup fresh tamarind pulp
11 - 2 tablespoons fish sauce
12 - 1 teaspoon salt
13 - ½ teaspoon freshly ground black pepper
14 - 6 cups water

# How to Prepare:

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface for a clearer broth.
02 - Add quartered tomatoes and onions to the pot. Simmer for 20 minutes until pork begins to tenderize.
03 - Stir in sliced daikon radish and continue cooking for 10 minutes until slightly softened.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables start to cook through.
05 - Dissolve tamarind soup base mix into the soup. For fresh tamarind, mash pulp in a small amount of water and strain liquid into the pot.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve the desired balance of sour and savory.
07 - Add spinach or water spinach leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to maintain texture.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice on the side.

# Expert Advice:

01 -
  • The broth hits that perfect balance of tangy and savory that wakes up your entire palate
  • Its one of those soups that somehow tastes even better the next day for lunch
02 -
  • Don't add your leafy greens too early or they'll turn brown and sad
  • The soup will taste more sour as it sits, so season slightly lighter initially
03 -
  • Skim the scum off the pork broth religiously for a cleaner soup
  • Use a large pot, Sinigang loves room and splashes when boiling

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