Sinigang Recipe Tagalog: A Tangy Filipino Pork Soup

Tagalog-style sinigang, often called sinigang na baboy, is a Filipino pork soup with a savory, distinctly sour broth, usually flavored with tamarind and served with vegetables. Pork shoulder simmers until tender, while tomatoes, radish, eggplant, long beans, and leafy greens make the pot hearty; the sourness can be adjusted to suit your table.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) chunks
10 cups (2.4 L) water, plus a little more if needed
1 medium yellow onion, about 6 oz (170 g), peeled and cut into wedges
3 medium ripe tomatoes, about 12 oz (340 g), cut into wedges
1 packet sinigang tamarind soup mix, about 1.4 oz (40 g), or 3 tbsp (45 ml) unsweetened tamarind concentrate to start
2 tbsp (30 ml) fish sauce, plus more to taste
1 medium daikon radish, about 8 oz (225 g), peeled and cut into ½-inch (1 cm) half-moons
1 medium Asian eggplant, about 8 oz (225 g), cut into 1½-inch (4 cm) pieces
8 oz (225 g) green beans or yardlong beans, trimmed and cut into 2-inch (5 cm) lengths
8 oz (225 g) bok choy, trimmed and cut in half lengthwise, or 4 cups (120 g) water spinach
1 long green chile, such as a finger chile, left whole or slit once (optional)
1 tsp (5 g) fine salt, only if needed after seasoning
½ tsp (1 g) freshly ground black pepper
2 cups (370 g) uncooked rice, for serving (optional)

Instructions

Prepare the ingredients. Cut the pork into similarly sized chunks so they cook at a similar rate. Slice the vegetables as listed, keeping the daikon, eggplant, beans, and leafy greens in separate piles because they enter the pot at different times. If serving rice, rinse it until the water is mostly clear and cook it according to its package directions while the soup simmers.
Start the broth. Put the pork, water, onion, and tomatoes in a large, heavy pot. Bring it to a boil over medium-high heat, which should take about 10 minutes. As foam rises, skim it off with a spoon for a clearer broth. Lower the heat to maintain a gentle simmer; a hard, rolling boil can make the broth cloudy and cause the pork to cook unevenly.
Simmer the pork until tender. Cover the pot partly and simmer for 55 minutes, stirring occasionally and turning the chunks so they cook evenly. Keep the liquid at a quiet bubble and add a splash of water if the pork is no longer mostly submerged. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; check a large piece with a food thermometer, then continue simmering until it is fork-tender. The longer simmer is for tenderness, not a reason to skip the thermometer.
Season the soup. Stir in the sinigang mix and fish sauce. If using tamarind concentrate instead of a packet, add 3 tablespoons (45 ml) now. Simmer for 2 minutes, then taste the broth before adding salt: packaged soup mix and fish sauce can both be salty. The broth should taste savory and clearly sour, not harsh or so salty that the pork and vegetables disappear.
Cook the firm vegetables first. Add the daikon and optional whole chile. Simmer for 8 minutes, then add the eggplant and beans and simmer for another 8 minutes. The vegetables should be tender but still hold their shape. If your pieces are larger than the suggested size, give them a few extra minutes and check with a fork.
Finish with the greens and adjust. Add the bok choy or water spinach and cook for about 3 minutes, just until wilted and bright green. Taste the broth again. Add more tamarind mix or concentrate a little at a time for extra sourness, fish sauce for savory depth, or a small amount of salt if it needs it. Add black pepper, remove the chile if you prefer a milder soup, and serve hot. The listed simmering and vegetable times make about 1 hour 25 minutes of cooking; allow extra time if the pork needs longer to soften.

Tips

Control the sourness gradually. Tamarind mixes vary in strength and saltiness, and tamarind concentrates are not all equally tart. Start with the amount listed, taste after it dissolves, and make small additions. If you use concentrate, choose an unsweetened product; sweetened tamarind sauce can give the broth an unexpectedly sweet, thick flavor.
Use a gentle simmer. A steady simmer softens shoulder without breaking the vegetables apart. If the surface is boiling vigorously, turn down the heat. Skimming early helps keep the broth clean-tasting, while leaving the pot partly covered limits evaporation without trapping too much heat.
Season in stages. Soup packets contain salt, so do not automatically add the full teaspoon of salt. Start with fish sauce and tamarind, then taste once the flavors have simmered together. Add salt only at the end, and remember that the broth will taste less intense when eaten with plain rice.
Keep vegetables crisp-tender. Add each vegetable according to how quickly it cooks rather than putting everything in at once. Bok choy and water spinach need only a few minutes; adding them too early can make them dull and soft. Cut the radish and eggplant evenly so there are no raw centers beside overcooked pieces.

Serving Suggestions

Serve sinigang in deep bowls with a piece of pork, several kinds of vegetables, and plenty of broth in each portion. Steamed white rice is the classic partner: diners can eat it alongside the soup or spoon some broth over it. If you cooked rice separately, keep it plain so it balances the sour, savory soup rather than competing with it.

Put extra fish sauce and sliced fresh chile on the table for people who want a saltier or hotter bowl. A small dipping dish of fish sauce with chile is a familiar accompaniment, but it is optional; the soup should already be flavorful on its own. For a filling meal, serve a simple side of sliced cucumber or fresh fruit, without adding another strongly seasoned dish that distracts from the tamarind broth.

Variations

There are many household and regional versions of sinigang, so this Tagalog-style pork recipe is one useful approach rather than a single definitive formula. Pork ribs can replace shoulder; they bring more bone-in richness but may need a longer simmer, so judge them by tenderness and check a meaty piece with a thermometer. Pork belly makes a richer broth, while leaner pork may cook sooner but can be less succulent.

For a more traditional tamarind-forward broth without packaged mix, use unsweetened tamarind concentrate and build the flavor gradually. Fresh tamarind pods are another option: simmer the pulp in water until soft, mash it, and strain the liquid to remove seeds and fibers before adding it to the pot. The amount of strained juice needed depends on the fruit, so add it in stages and taste. Tamarind soup mix is a convenient substitute, but it often includes salt and seasonings, making the result more uniform and sometimes saltier.

You can change the vegetable combination while keeping the same staggered cooking order. Taro adds a soft, starchy texture and may need extra time; add it with the daikon. Okra can be added with the eggplant and beans. For a seafood version, use fish or shrimp instead of pork and shorten the cooking time substantially: fish should reach 145°F (63°C), checked with a food thermometer, and shrimp should be cooked until opaque and firm. Do not use the long pork simmer for seafood, or it will overcook.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, dividing a large pot into shallow containers so it cools more quickly. Keep it covered in the refrigerator for 3–4 days. The broth may taste more sour after standing as the flavors mingle, and the vegetables will soften further, especially after reheating; for the best texture, you can store extra greens separately and add fresh ones when warming a portion.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until the soup reaches 165°F (74°C). Check the temperature with a food thermometer, particularly if reheating a large portion, and avoid repeatedly cooling and warming the full pot. You can freeze the soup in airtight, freezer-safe containers for about 2–3 months for best quality, leaving room for expansion. Thaw it in the refrigerator before reheating; frozen vegetables may be softer once thawed.

Frequently Asked Questions

What does sinigang taste like?
Sinigang is savory and sour, with the precise tang depending on the souring ingredient and how much is used. In this version, tamarind gives the broth its signature tartness, pork and fish sauce make it savory, and the vegetables contribute their own mild sweetness. It should be pleasantly sharp, not so sour that it is difficult to enjoy.

Can I make sinigang without a sinigang mix packet?
Yes. Use unsweetened tamarind concentrate, beginning with 3 tablespoons (45 ml) for this pot, or make strained tamarind liquid from softened fresh pods. Taste before adding more because products and fresh fruit vary. A packet is convenient, but usually includes salt and seasoning; if using concentrate, you may need a little more fish sauce or salt to bring the broth into balance.

Can I prepare sinigang ahead of time?
You can cook the pork and broth a day ahead, cool and refrigerate them promptly, then reheat and add the vegetables shortly before serving. This approach helps keep the greens and other vegetables from becoming overly soft. If the broth has thickened or reduced in the refrigerator, loosen it with a little water as it reheats and adjust the sourness and seasoning before serving.

Why is my sinigang too sour or too salty?
Too much sourness usually comes from adding a full measure of concentrated tamarind or soup mix before tasting. Add water or unsalted broth gradually, then taste again; adding vegetables or serving with rice can also make a very sharp bowl feel more balanced. If it is too salty, dilute with water and avoid adding more fish sauce. Do not try to correct a salty broth with sugar, which changes the soup’s character.

Can I use another cut of pork?
Yes. Shoulder is a forgiving choice because its connective tissue softens during a long simmer. Ribs and pork belly also work, though their cooking time and richness differ; check for tenderness rather than relying only on the clock. Lean pork loin can dry out if simmered for the full time, so cut it larger, add it later, and monitor it closely with a thermometer.

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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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