Sinigang Recipe Ingredients for a Tangy Filipino Pork Soup

Sinigang is a Filipino sour soup, often made with pork, vegetables, and a bright tamarind broth served hot with rice. This version balances tender pork with radish, eggplant, long beans, and leafy greens; family and regional versions vary in their souring agent, vegetables, and choice of protein.

Ingredients

2 lb (900 g) bone-in pork shoulder, cut into 1½-inch (4 cm) pieces; ask the butcher to chop larger bones, or use boneless shoulder
10 cups (2.4 L) water or unsalted pork or chicken broth
1 medium yellow onion, about 8 oz (225 g), peeled and cut into wedges
2 medium ripe tomatoes, about 10 oz (280 g), cut into wedges
2 tbsp (30 ml) fish sauce, plus more to taste
¼ cup (60 ml) unsweetened tamarind concentrate, added gradually; see the substitute note in Tips
1 lb (450 g) daikon radish, peeled and cut into ½-inch (1 cm) half-moons
1 medium Asian eggplant, about 8 oz (225 g), cut into 2-inch (5 cm) pieces
8 oz (225 g) long beans, trimmed and cut into 2-inch (5 cm) lengths
1 long green chili, such as a finger chili, left whole for gentle heat or slit for more heat
6 oz (170 g) water spinach (kangkong), leaves and tender stems separated and rinsed; see Tips for an easy substitute
½ tsp (2.5 g) fine salt, only if needed after seasoning
¼ tsp (0.5 g) freshly ground black pepper

Instructions

Prepare the ingredients before heating the pot: cut the pork and vegetables, wedge the onion and tomatoes, and rinse the water spinach well. Keep the greens separate from the firmer vegetables because they need only a short time in the broth. If using a very concentrated tamarind product, measure it into a small bowl so you can add it gradually.
Set a large, heavy soup pot or Dutch oven over medium heat. Add the onion and tomatoes with 2 tbsp (30 ml) water and cook for about 5 minutes, stirring occasionally, until the onion begins to soften and the tomatoes release some juice. This brief start builds flavor without needing oil; if the pot looks dry, add another splash of water rather than letting the vegetables catch.
Add the pork and fish sauce, turning the pieces to coat them. Pour in the remaining water or broth and bring it just to a boil. Skim off the gray foam that gathers on the surface during the first few minutes; removing it helps keep the broth clearer, though a little foam is harmless. Lower the heat so the soup holds a gentle, steady simmer, then cover the pot loosely.
Simmer the pork for 60 minutes, checking occasionally that the liquid is not boiling hard. Turn the pieces once or twice and add a little hot water if they are no longer mostly covered. The meat should be tender enough to pierce easily, while still holding its shape. Bone-in pieces can vary, so if they remain firm, simmer them a little longer before adding the vegetables.
Stir in the daikon, eggplant, green chili, and about half of the tamarind concentrate. Simmer uncovered for 8 minutes, then add the long beans and cook for 5 minutes more, until the vegetables are tender but not collapsing. Add the water spinach and cook for about 2 minutes, just until the leaves wilt and the stems turn tender. If using a thicker-stemmed bunch, put the stems in with the long beans and add the leaves at the end.
Check the pork with a food thermometer inserted into a thick piece, avoiding the bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; leave the cooked pork in the hot soup for 3 minutes before serving. For the stew’s characteristic tender texture, continue simmering before serving if a piece is not yet tender. Taste the broth and add more tamarind in small amounts until it is pleasantly sour, then season with extra fish sauce, salt, or pepper as needed. The finished soup should taste tangy and savory rather than sharply sour or overly salty.
Turn off the heat and let the soup settle for a minute, then ladle pork, vegetables, and broth into warm bowls. Keep the chili whole in the pot for milder servings, or offer it at the table to anyone who wants more heat. Serve while steaming hot with rice.

Tips

Choose the right tamarind. Unsweetened tamarind concentrate is a convenient stand-in for the fresh tamarind pulp often used in sinigang. Its strength varies by product, so start with less than the full ¼ cup (60 ml) and increase by the spoonful. If you cannot find it, use one packet (about 40 g) of sinigang seasoning mix according to its package directions, then taste before adding fish sauce or salt. The mix is convenient but usually brings extra salt and a more standardized flavor.
Use a gentle simmer. A rolling boil can make pork dry or break the vegetables apart before they absorb the sour broth. Keep the surface just bubbling, and check the pot more often near the end. If the soup gets saltier as it reduces, add hot water; if it tastes mild, add tamarind or fish sauce a little at a time.
Substitute the greens thoughtfully. Water spinach, also called kangkong, is traditional in many versions but may be difficult to find. Baby bok choy, spinach, or tender Swiss chard works; add spinach at the very end and give bok choy or chard a few minutes longer. These substitutes change the flavor and texture slightly, but still make a good bowl.
Cut vegetables for even cooking. Keep radish pieces similar in thickness and add delicate vegetables later than dense ones. Eggplant softens quickly, and leafy greens need just a brief wilt. If you prefer firmer vegetables, begin tasting them a few minutes before the listed times rather than waiting until the pork is done and cooking everything together for too long.

Serving Suggestions

Serve sinigang in deep bowls with steamed white rice, which soaks up the sour, savory broth. Put extra rice on the table rather than adding it to the soup pot, so leftovers remain brothy and the grains do not swell overnight. A small dish of fish sauce with sliced chili is a useful optional condiment for people who want a saltier or hotter bite; taste the soup first, since the broth is already seasoned.

For a complete meal, serve the soup as the centerpiece and keep other dishes simple. Cucumber or tomato salad offers a cool contrast, while plain rice lets the tamarind broth stand out. Include pork, vegetables, and broth in each serving, and use a ladle to distribute the vegetables fairly evenly. If the soup has been sitting, stir gently before serving because the richer broth and softer vegetables can settle at different levels.

Variations

Use another souring agent. Tamarind is a familiar choice, but Filipino cooks also make sour soups with ingredients such as green mango, guava, or bilimbi, depending on local availability and family preference. These fruits do not taste exactly like tamarind, so add them in a form and amount suited to their tartness and taste as you cook. A seasoning packet is the easiest practical option when fresh souring ingredients are unavailable.

Change the vegetables. Radish, eggplant, long beans, and water spinach make a balanced combination, not a fixed rule. Okra, taro, green beans, or bok choy can be used in sensible amounts; add dense pieces earlier and quick-cooking ones near the end. Keep the total quantity around the listed amount so the pot remains a soup rather than becoming crowded with vegetables.

Make it with seafood. Shrimp or firm fish can replace the pork, but their cooking time is much shorter. Simmer the broth and vegetables until nearly tender first, then add seafood and cook just until done; check fish with a thermometer for the USDA FSIS safe minimum of 145°F (63°C). Shrimp should turn opaque and firm. Seafood makes a lighter-tasting version, so adjust the tamarind and fish sauce at the end instead of assuming the pork-seasoned balance will be right.

Make a meatless pot. Replace the pork and broth with 10 cups (2.4 L) vegetable broth or water, and use firm tofu or extra vegetables if you like. Use a vegetarian fish-sauce alternative or a little soy sauce for savory depth, adding it gradually because the saltiness varies. The soup will lack the richness that pork bones bring, so a small amount of oil used to soften the onion and tomatoes can give the broth a rounder feel.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large pot among shallow, covered containers so it cools promptly. Keep the soup refrigerated for 3–4 days. The vegetables will soften as they sit, especially the eggplant and greens, but the broth remains useful for another serving. If you expect leftovers, you can cook the greens just until wilted and add fresh greens when reheating a portion.

For longer storage, freeze the soup in airtight, freezer-safe containers for about 2–3 months for best quality. Leave a little room at the top for expansion and thaw it overnight in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently until the soup is steaming throughout and reaches 165°F (74°C); check with a food thermometer. Add a splash of water if the broth has reduced, then adjust the sourness and seasoning after reheating. Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

What does sinigang taste like?
Sinigang has a distinctly sour broth balanced by savory fish sauce, meat or seafood, and vegetables. Tamarind gives this version a fruity, clean tartness. The final flavor should be lively but not so sharp that it hides the pork or makes the broth unpleasant to sip; add the souring agent gradually to suit your taste.

Can I use sinigang mix instead of tamarind?
Yes. Use one packet, about 40 g, as a practical substitute and follow the package’s liquid guidance if it differs from this recipe. Many mixes contain salt and other seasonings, so hold back the extra salt and taste before adding more fish sauce. The result is convenient and flavorful, though it may taste less like a broth made from fresh tamarind.

Can I make this recipe in advance?
Yes. You can cook the soup a day ahead, cool it promptly, and refrigerate it in covered containers. The pork often takes on more of the broth’s flavor as it rests, while the vegetables become softer. For the best vegetable texture, cook the pork and broth in advance, chill them safely, then reheat and add freshly cut vegetables and greens near serving time.

Why is my sinigang not sour enough?
Tamarind products differ substantially in strength, and some need more than others. Stir in additional concentrate a teaspoon or tablespoon at a time, simmer briefly, and taste again. If you used a packet, check its instructions before adding another portion because the seasoning may also increase saltiness. Avoid correcting sourness with a large pour all at once.

What cut of pork works best?
Bone-in pork shoulder gives the broth savory depth and becomes tender during a steady simmer. Boneless shoulder also works and is easier to portion, though the broth may be a little less rich. Pork ribs or other meaty soup cuts are possible alternatives; cut them into manageable pieces and allow extra simmering time if they are thick or still firm.

How can I keep the vegetables from turning mushy?
Add vegetables according to how quickly they cook: radish and eggplant first, long beans next, and leafy greens last. Cut the pieces into similar sizes, maintain a gentle simmer, and begin checking early if you prefer them firm. If making the soup ahead, keep greens separate until reheating or stir them into individual bowls so they do not spend extra time in the hot broth.

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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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