Sinigang Recipe List: Pork Soup and Variations

Sinigang is a Filipino sour soup, often made with pork, vegetables, and a tamarind-soured broth served hot with rice. This pork version builds flavor by simmering the meat with onion and tomato, then adds vegetables in stages so they stay tender rather than overcooked; families and regions vary the souring ingredient and vegetables.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
10 cups (2.4 L) water
1 medium yellow onion, peeled and cut into wedges, about 7 oz (200 g)
2 medium ripe tomatoes, cut into wedges, about 10 oz (280 g)
1 medium daikon radish, peeled and sliced into ½-inch (1 cm) rounds, about 8 oz (225 g)
1 medium Asian eggplant, cut into 1-inch (2.5 cm) pieces, about 8 oz (225 g)
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 bunch water spinach (kangkong), about 7 oz (200 g), trimmed and cut into manageable lengths; or use baby spinach
⅓ cup (80 ml) unsweetened tamarind concentrate or puree, plus more to taste; alternatively, use 1 packet (about 40 g) sinigang seasoning mix according to its package directions
2 tbsp (30 ml) fish sauce, plus more to taste
1 tsp (5 g) fine salt, plus more as needed
½ tsp (1 g) ground black pepper
1 long green chili, whole or slit once, optional
6 cups (about 1.1 kg) cooked rice, for serving

Instructions

Prepare the ingredients. Cut the pork and vegetables as listed, keeping the onion and tomato wedges separate from the vegetables that will go in later. If using water spinach, separate the thicker stems from the leaves; the stems can simmer a little longer. Allow about 25 minutes for this preparation. Keep raw pork and its utensils separate from ready-to-eat ingredients.
Start the broth. Put the pork, water, onion, tomatoes, salt, and pepper in a large heavy pot. Bring to a boil over medium-high heat, which usually takes about 5 minutes. As foam rises, skim it off with a spoon. Lower the heat until the broth is at a gentle simmer; a vigorous boil can make the meat tougher and the broth cloudy.
Simmer the pork. Partly cover the pot and simmer for 70 minutes, stirring occasionally and checking that the liquid bubbles gently. Add a little hot water if the pork becomes exposed before it is tender. Check the thickest pork piece with a food thermometer: USDA FSIS lists 145°F (63°C), followed by a 3-minute rest, as the safe minimum for whole cuts of pork. For this soup, continue simmering until the pieces are fork-tender; they will usually be well above that minimum by then.
Add the firm vegetables. Stir in the daikon, eggplant, green beans, and optional chili. Simmer for 10 minutes, or just until the vegetables are cooked through but still hold their shape. If you prefer very soft vegetables, give them a few more minutes, checking often so they do not dissolve into the broth.
Sour and season the soup. Stir in the tamarind concentrate and fish sauce. Start with the stated amount of tamarind, taste a spoonful of broth, and add more in small increments if you want a sharper sour flavor. If using a seasoning packet, follow its directions and taste before adding extra salt because many packets are already seasoned.
Finish with the greens. Add the water spinach stems and leaves, or baby spinach, and simmer for about 2 minutes, until just wilted. Turn off the heat and let the pot stand for 3 minutes so the pork completes its rest and the flavors settle. Taste the broth once more; adjust with fish sauce for savoriness, salt if needed, or a splash of water if the sourness is too intense. Serve hot with rice.

Tips

Adjust tamarind gradually. Tamarind products differ in strength and sweetness. Unsweetened concentrate is convenient, but some pastes need to be loosened with a little warm water first. Taste before adding more: you can always increase the sourness, while correcting an overly sharp pot is harder.
Use the right substitute. Kangkong, or water spinach, is traditional in many versions and is sold at some Asian markets. Baby spinach is an easy substitute, but it wilts faster and has softer stems. A packaged sinigang mix is another practical alternative; it tends to season the broth more strongly, so add it gradually and go easy on salt.
Keep the simmer gentle. A rolling boil can break up the tomatoes and vegetables and make the broth less clear. If the pot is bubbling hard, lower the heat. Cut the vegetables into similar-sized pieces so they cook at roughly the same rate.
Plan for a flavorful broth. Pork shoulder has enough connective tissue to become tender during a long simmer. Lean pork loin cooks faster and can turn dry, so if you use it, cut larger pieces and check tenderness earlier rather than automatically following the full simmer time.

Serving Suggestions

Serve sinigang in deep bowls with plenty of broth, pork, and vegetables, with steamed rice on the side or in a separate bowl. Rice softens the contrast of the sour, savory soup and makes it easy to turn the broth into part of the meal. Put extra fish sauce and sliced green chili on the table so people can season their own portions, rather than making the whole pot saltier or hotter than some diners prefer.

For a simple meal, offer a small plate of sliced tomatoes or cucumber alongside the soup. If serving family-style, bring the pot to the table only if it can be kept safely hot; otherwise ladle portions into warm bowls. The broth is especially good when each serving includes a mix of tender pork, a firm vegetable such as daikon, and a leafy green.

Variations

More sour or more mellow: Increase the tamarind a tablespoon (15 ml) at a time for a more pronounced tang. For a milder pot, begin with half the concentrate and add more after tasting. A squeeze of calamansi or lime at the table can provide a fresh citrus note, though it tastes brighter and different from the deeper sourness of tamarind.

Fish sinigang: Replace the pork with about 2 lb (900 g) of firm fish steaks or fillets, and simmer the onion, tomatoes, and any firm vegetables first. Add the fish near the end so it does not fall apart; cook until it reaches 145°F (63°C) in the thickest part, checked with a food thermometer. Fish cooks much faster than pork, so this version has a shorter cooking time.

Vegetable-forward: Leave out the pork and use vegetable broth or water, then add extra eggplant, green beans, daikon, or squash. Tofu can add substance, though it will not give the broth the same pork flavor. Taste the finished broth carefully and adjust fish sauce or salt; for a fully vegetarian bowl, use salt or a vegetarian seasoning in place of fish sauce.

Other souring ingredients: Some cooks use guava, green mango, calamansi, or other sour fruit, depending on availability and family preference. These give the soup a different aroma and flavor from tamarind, so add them in stages and taste as you go. Sinigang is not limited to one exact combination of souring ingredient, protein, or vegetables.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing the soup in shallow, covered containers so it cools promptly. Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. The broth may taste even more blended the next day, but the greens and eggplant will soften as they sit, so add fresh greens when reheating if you want a brighter texture.

Reheat only the portion you plan to eat, on the stovetop over medium heat or in a microwave-safe dish, stirring as needed. Bring leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the full pot. For longer storage, freeze cooled portions in airtight freezer-safe containers for about 2–3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); expect the vegetables to be softer after freezing.

Frequently Asked Questions

What makes sinigang sour?

Tamarind is a common souring ingredient, but the exact choice varies by cook and region. This recipe uses unsweetened tamarind concentrate for a direct, adjustable flavor. Guava, green mango, calamansi, and packaged sinigang seasoning are other options. Each brings a distinct taste, so start with a modest amount and add more after tasting the broth.

Can I use sinigang mix instead of tamarind?

Yes. Use one packet of about 40 g, following the package directions as a starting point. Packets vary in sourness and salt content, and some are intended for a different volume of soup. Add the mix gradually, taste before adding salt or fish sauce, and adjust with water if the finished broth tastes too concentrated.

Why is my sinigang not sour enough?

Tamarind concentrate can vary in strength, and a large amount of water or a particularly sweet tomato can soften the sour impression. Stir in more concentrate a little at a time, tasting between additions. If you are using tamarind paste rather than a smooth concentrate, dissolve it in warm water first and strain out any seeds or fibers before adding it.

Can I make sinigang ahead?

Yes. You can cook the pork broth and vegetables ahead, cool it promptly, and refrigerate it for up to 3–4 days. For the best vegetable texture, cook the soup without the leafy greens, then add fresh greens while reheating. If the broth thickens or tastes stronger after chilling, loosen it with a little water and rebalance the sourness and seasoning.

What cut of pork works best?

Pork shoulder is a forgiving choice because its connective tissue softens during a long, gentle simmer. Bone-in pork ribs are another popular option and can give the broth a fuller flavor; allow extra time for the meat to become tender and be careful when serving around bones. Lean loin is usable, but it is less suited to prolonged simmering and can dry out.

How do I keep the vegetables from turning mushy?

Add vegetables according to how long they need: denser pieces first, followed by greens at the very end. Keep the broth at a gentle simmer rather than a hard boil, and begin checking vegetables at the stated times because their size and freshness affect how quickly they cook. If you expect leftovers, slightly undercook the vegetables so reheating does not soften them as much.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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