Sinigang is a Filipino sour soup, commonly made with pork, vegetables, and a tangy tamarind broth served alongside rice. This pork shoulder version takes about 1 hour 45 minutes from prep to finish, with most of the cooking time spent gently simmering the meat. Ingredients and sourness vary by region and family, so the seasoning below is easy to adjust to your taste.
Ingredients
- 1 1/2 lb (680 g) boneless pork shoulder, cut into 1 1/2-inch (4 cm) cubes
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, about 6 oz (170 g), peeled and sliced
- 2 medium tomatoes, about 10 oz (280 g), cut into wedges
- 8 cups (1.9 L) water, plus a little more if needed
- 1 medium daikon radish, about 12 oz (340 g), peeled and cut into 1/2-inch (1 cm) half-moons
- 8 oz (225 g) long beans or green beans, trimmed and cut into 2-inch (5 cm) pieces
- 1 medium Asian eggplant, about 8 oz (225 g), cut into thick half-moons
- 2 tbsp (30 g) unsweetened tamarind concentrate, or about 1 1/2 oz (42 g) sinigang seasoning mix; adjust to taste
- 1–2 tbsp (15–30 ml) fish sauce, plus more to taste
- 1 small green chile, such as a finger chile or serrano, left whole or slit once (optional)
- 4 loosely packed cups (120 g) water spinach (kangkong), cut into 3-inch (7.5 cm) lengths; or use baby spinach
- 1/4 tsp (1.5 g) fine salt, plus more only if needed
- 6 cups (about 900 g) cooked rice, for serving
Instructions
- Prepare the ingredients, about 25 minutes. Cut the pork and vegetables, keeping the water spinach separate from the vegetables that need longer cooking. If using frozen pork, thaw it safely in the refrigerator before starting. Pat the pork dry if it is wet; this helps it brown rather than steam. Keep raw pork and its utensils separate from ready-to-eat ingredients, and wash your hands and cutting board after handling it.
- Build the soup base, 5 minutes. Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for about 2 minutes, stirring until it begins to soften. Add the tomato wedges and cook for 3 minutes, pressing a few gently with the spoon so they release some juice. They do not need to break down completely.
- Simmer the pork, 60 minutes. Add the pork and water, then bring the pot just to a boil. Skim off excess foam if you want a clearer broth. Lower the heat so the soup simmers gently, partially cover the pot, and cook for 60 minutes. Check occasionally that it is bubbling softly, not boiling hard; add a splash of water if the pork is no longer covered. Use a food thermometer to check a thick pork piece: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. The shoulder should simmer longer for stew-like tenderness and be easy to pierce with a fork.
- Add the souring and sturdy vegetables, 8 minutes. Stir in the tamarind concentrate, daikon, long beans, and the optional chile. Simmer for 8 minutes, or until the daikon is beginning to turn tender but still holds its shape. If using sinigang seasoning mix instead of concentrate, stir in some of the mix now, following the packet’s guidance and tasting before adding more. Packets can contain salt, so wait before adding extra fish sauce.
- Cook the eggplant, 5 minutes. Add the eggplant and simmer for about 5 minutes, until tender but not collapsing. Taste the broth. Add more tamarind concentrate or seasoning mix a little at a time if you want it more sour, and add fish sauce for savory saltiness. Stir gently so the vegetables stay intact.
- Finish with the greens, 2 minutes. Fold in the water spinach and cook for about 2 minutes, just until wilted. Taste once more and add the measured salt only if the broth needs it. Turn off the heat and serve while the greens are still bright and the vegetables retain some texture.
- Serve. Ladle the pork, vegetables, and broth into bowls. Put the cooked rice on the side or add a scoop to each bowl. Set extra fish sauce and chile at the table so diners can season their own portions.
Tips
- Keep the simmer gentle. A hard boil can make the broth cloudy and cause the pork and vegetables to break apart. Once the pot reaches a boil, lower the heat until you see small, steady bubbles. If the pork is not fork-tender at 60 minutes, continue simmering in 10-minute increments; the size of the cubes and the cut of meat can affect how quickly they soften.
- Adjust sourness gradually. Tamarind concentrates vary in strength, and sinigang seasoning packets differ in salt and acidity. Start with the listed amount, taste after it has simmered, and add more in small increments. If the soup becomes too sour, add a little water or broth and rebalance with fish sauce rather than adding sugar.
- Use the right substitute for the greens. Kangkong, also called water spinach, has tender stems and leaves that suit the soup. If it is unavailable, baby spinach is convenient and wilts quickly; add it at the very end. Bok choy is another option, but its thicker stems need a few extra minutes and give the soup a different texture.
- Wait before adding extra salt. Fish sauce and packaged sinigang mix can both be salty. Season after the souring ingredient has been added, and taste the broth before adding salt. For a less oily bowl, trim excess surface fat after simmering, but leave enough for a rounded broth.
Serving Suggestions
Serve sinigang hot in deep bowls with steamed white rice, which balances the tart broth and makes the soup a satisfying meal. Rice can be spooned into the soup or eaten alongside it; keeping it separate helps leftover broth stay clear and prevents the grains from absorbing too much liquid. A small dish of fish sauce with sliced chile lets everyone adjust the savory heat at the table. If the meal needs another side, offer sliced cucumber or a simple plate of fresh vegetables rather than another heavily seasoned dish. Make sure each bowl gets a mix of pork, vegetables, and broth.
Variations
Use another protein: Pork ribs or bone-in pork shoulder work well, though they may need additional simmering until tender. For beef short ribs, allow more time and check tenderness rather than relying on the pork timing. Shrimp or firm fish cook much faster, so add them near the end and cook fish to 145°F (63°C) as checked with a food thermometer. Do not use the pork cooking time for seafood.
Change the souring ingredient: Tamarind is a common choice, but Filipino households also make sinigang with other souring fruits, including green mango or guava. These give the broth a different aroma and flavor, so add them gradually and taste as you go. Packaged sinigang mix is a practical stand-in for tamarind concentrate; it is convenient but may add salt and other seasonings, so adjust the fish sauce accordingly.
Swap the vegetables: Taro, okra, radish, and different kinds of eggplant appear in various versions. Add firm vegetables early enough to become tender, and save leafy greens for the final minutes. There is no single fixed vegetable combination; use what is available while keeping the timing suited to each ingredient.
Storage and Reheating
Refrigerate leftover sinigang within 2 hours of cooking. Transfer it to shallow, covered containers so it cools promptly, and keep the rice separate if possible. The soup keeps for 3–4 days in the refrigerator. The vegetables soften as they sit in the broth, but the flavor remains pleasant; for the firmest texture, cook the greens just until wilted and avoid repeatedly reheating the whole pot.
Reheat only the portion you plan to eat, either in a saucepan over medium heat or in the microwave, stirring partway through. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the broth to a gentle simmer. If it has thickened or become too sour, stir in a little water while reheating and taste before adding more seasoning. For longer storage, freeze cooled soup in airtight containers for up to 2–3 months for best quality. Thaw it in the refrigerator and reheat to 165°F (74°C); the vegetables may be softer after freezing.
Frequently Asked Questions
How long does sinigang take to cook?
This pork shoulder version takes about 1 hour 20 minutes of cooking after 25 minutes of preparation. The pork simmers for 60 minutes, followed by a short cook for the vegetables and greens. If the pork is not fork-tender, simmer it longer in 10-minute increments; tenderness is a more useful sign than the clock alone.
How do I know when the pork is done?
The pork should be tender enough to pierce easily with a fork, and it must reach the safe temperature described in the instructions. Shoulder is a tougher cut, so it is simmered beyond the minimum temperature to become pleasantly tender. If the broth is bubbling vigorously, reduce the heat so the meat softens without the vegetables disintegrating.
Can I make sinigang with sinigang mix instead of tamarind?
Yes. Use the package directions as a starting point because brands and packet sizes vary. Stir in some mix, let it dissolve, and taste before adding more. Since the mix may already contain salt, add fish sauce and salt cautiously. Tamarind concentrate gives a more direct sour tamarind flavor, while a seasoning mix is convenient and may taste more seasoned.
Why is my sinigang not sour enough?
Tamarind concentrates differ in strength, and a large pot can dilute a small amount. Stir in another small spoonful, let the broth simmer briefly, then taste again. If using a seasoning packet, add it gradually and check its saltiness as well as its sourness. Avoid pouring in a large amount at once, because it is easy to overshoot.
Can I prepare sinigang ahead of time?
You can cook the soup a day ahead and refrigerate it promptly. The broth may taste more blended the next day, while the vegetables will be softer. For a fresher texture, make the pork broth ahead, then bring it back to a simmer and cook the vegetables and greens just before serving. Reheated leftovers should reach 165°F (74°C).
Can I use frozen vegetables or pork?
Frozen pork should be thawed safely in the refrigerator before cooking so it cooks evenly. Frozen vegetables can work, but they often soften more quickly and release extra water. Add them near the end, cook just until hot and tender, then adjust the broth’s sourness and salt. If using frozen greens, expect a softer texture than fresh kangkong or spinach.
Related
- Sinigang Without Sinigang Mix: A Tamarind-Based Recipe
- Sinigang Mix Ingredients and a Homemade Pork Sinigang
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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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