Sinigang Mix 44g: How to Make Pork Sinigang

Sinigang is a Filipino sour soup, commonly made with pork, vegetables, and a tart broth; a 44 g packet of sinigang mix makes its tamarind-style sourness easy to adjust at home. This version simmers pork until tender, then adds vegetables in stages so they keep their shape and the soup is ready to serve with rice.

Ingredients

2 lb (900 g) bone-in pork shoulder pieces or pork ribs, cut into serving-size pieces
6 cups (1.4 L) water, plus a little more if needed
1 medium yellow onion (about 7 oz/200 g), peeled and quartered
2 medium ripe tomatoes (about 10 oz/280 g), cut into wedges
1 packet sinigang mix, 44 g
1 medium daikon radish (about 10 oz/280 g), peeled and cut into ½-inch (1.25 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, cut into 2-inch (5 cm) lengths
8 oz (225 g) fresh kangkong, also called water spinach, cut into manageable lengths; separate thick stems from leaves
1 tablespoon (15 ml) fish sauce, optional, for seasoning
1 long green chili, such as a finger chili, optional
Cooked white rice, for serving

Instructions

Prepare the pork and vegetables. Cut the pork into pieces that are similar in size so they cook evenly. Rinse and drain the vegetables, then cut them as listed. Keep the kangkong leaves apart from the thicker stems; they need less time in the pot. If using ribs, leave the bones attached because they add flavor to the broth.
Start the broth. Put the pork, water, onion, and tomatoes in a large, heavy pot. Bring the water to a boil over medium-high heat. As foam rises, skim it off with a spoon for a clearer broth. Lower the heat to maintain a gentle simmer, partially cover the pot, and cook for 55 to 65 minutes. Turn the pork once or twice and add a splash of water if the pieces become exposed. Avoid a hard boil, which can make the broth cloudy and the meat less pleasant.
Check that the pork is safe and tender. The pork should be easy to pierce with a fork, but not falling apart into dry shreds. Check the thickest piece with a food thermometer: USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. In this soup the meat will usually cook well beyond that temperature while becoming tender; keep it at a gentle simmer during the cooking time.
Season with the packet. Stir in the full 44 g packet of sinigang mix until it dissolves. Simmer for 2 minutes, then taste a spoonful of broth. Packet formulas and salt levels differ, so do not add salt automatically. If you want a sharper, more concentrated sour flavor, add a little extra mix only if you have another packet available, following its package directions. For a milder soup, add ½ to 1 cup (120 to 240 ml) water and taste again.
Add vegetables in stages. Add the daikon and optional green chili; simmer for 5 minutes. Add the eggplant and long beans and cook for another 4 to 5 minutes, until the vegetables are just tender but still hold their shape. Add the kangkong stems for 1 minute, then stir in the leaves and cook until wilted, about 1 to 2 minutes. If using spinach instead of kangkong, add it at the very end.
Finish and serve. Taste the broth once more. Stir in the optional fish sauce a little at a time if it needs savory depth, remembering that the seasoning packet may already be salty. Remove the pot from the heat and serve the soup hot, with pork, vegetables, and broth in each bowl and rice on the side.

Tips

Use the packet as a starting point, not a reason to skip tasting. A 44 g sachet is the central seasoning for this pot, but brands and varieties can differ in acidity and salt. Mix it into the broth after the pork is tender, taste before adding fish sauce or salt, and adjust with water if the soup is too intense.
Choose pork with some connective tissue. Bone-in shoulder pieces or ribs become tender during a slow simmer and contribute body to the soup. Lean pork loin cooks faster but can turn dry if simmered for an hour; if using it, cut it into larger pieces, simmer the broth and vegetables first, and add the pork near the end until it reaches a safe temperature.
Time vegetables by firmness. Daikon needs a head start, while eggplant and long beans cook quickly and leafy greens wilt almost immediately. Add them in the order given rather than putting everything in at once. This keeps the greens bright and avoids dissolving the softer vegetables into the broth.
Know your substitutes. Kangkong can be difficult to find outside Filipino or Southeast Asian groceries. Use baby spinach or Swiss chard instead; spinach is softer and less earthy, while chard needs a little more cooking. Daikon can be replaced with turnip, although turnip has a stronger, slightly peppery flavor.

Serving Suggestions

Serve sinigang as a main meal with freshly cooked white rice. Many people spoon rice into the bowl and alternate bites of rice, pork, and vegetables with sips of sour broth; keeping the rice separate lets everyone choose how much broth to add. A small dish of fish sauce with sliced chili can go on the table for diners who want extra savory or spicy seasoning, but taste the soup first because the mix is already seasoned.

For a fuller spread, pair the soup with a simple plate of sliced cucumber or a crisp vegetable salad. The cool, fresh side contrasts with the hot, tangy broth without competing with it. If serving family-style, put the pot or a tureen in the middle of the table and use a ladle that reaches the bottom, where pork and vegetables can settle. Include both broth and solid ingredients in each serving rather than serving only the liquid.

Variations

Make it with shrimp. Replace the pork with about 1½ lb (680 g) peeled, deveined shrimp and use the same aromatics and vegetables. Simmer the onion and tomatoes in the water for about 10 minutes, dissolve the packet, and cook the firm vegetables until nearly tender before adding the shrimp. Simmer just until the shrimp are opaque and reach 145°F (63°C) on a food thermometer. Shrimp cook much faster than pork, so do not follow the long pork simmer for this version.

Try fish sinigang. Use about 1½ lb (680 g) of firm fish steaks or fillets, such as salmon or another suitable firm fish. Build and season the broth first, cook the vegetables until almost tender, then add the fish gently and simmer until it reaches 145°F (63°C). The fish may break apart if stirred vigorously, so move it carefully with a broad spoon. Fish gives the soup a lighter flavor than pork.

Use a different souring option. Sinigang mix is convenient and gives a consistent tart broth, but fresh sampalok, or tamarind, is another familiar souring ingredient in Filipino versions. Tamarind pulp generally needs to be simmered and strained, and its strength varies, so add the liquid gradually and taste. If fresh sampalok is unavailable, the 44 g packet is the straightforward choice; lemon or lime juice can add brightness, but it tastes different and should be used sparingly rather than treated as an exact substitute.

Make the pot meatless. Omit the pork and use vegetable broth or water, then add tofu, mushrooms, and extra vegetables. Dissolve the packet after the onion and tomatoes have simmered, and adjust the water to suit its saltiness. This changes the soup’s depth because it no longer has pork and bones, but mushrooms and tofu make a satisfying version. Check the packet ingredients if you need to avoid animal-derived ingredients, since formulations vary.

Storage and Reheating

Refrigerate leftover sinigang within 2 hours of cooking, in shallow airtight containers so it cools promptly. Keep it refrigerated for 3 to 4 days. The broth may taste a little more sour after storage as the flavors settle, and the vegetables will soften, but that is normal. For better texture, store rice separately and, if you know you will have leftovers, keep leafy greens out of the portion you plan to save and add fresh greens when reheating.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring gently until the soup is steaming throughout and reaches 165°F (74°C). Add a small splash of water if the broth has reduced or tastes too concentrated. Microwave portions in a covered, microwave-safe bowl, stirring halfway through and checking that the center is hot. Freeze the soup in airtight freezer-safe containers for up to 2 to 3 months for best quality; thaw it in the refrigerator and reheat to 165°F (74°C). The vegetables may be softer after freezing, so freeze broth and pork separately from delicate greens when texture matters.

Frequently Asked Questions

What does 44 g of sinigang mix season? This recipe uses one 44 g packet with 6 cups (1.4 L) of water, 2 lb (900 g) of pork, and vegetables to make six servings. It produces a distinctly sour, seasoned broth. Packet strength varies, so taste after dissolving it and adjust with water rather than assuming every brand tastes exactly the same.

Can I use the whole packet? Yes. The recipe is designed around the full 44 g packet. Stir it in after the pork has become tender so you can judge the finished broth without having to reduce it for a long time. If you prefer less sourness or salt, start with about three-quarters of the packet, taste, and add more gradually; keep the rest sealed and follow its package storage instructions.

Why is my sinigang too sour or too salty? Packet concentration, water loss, and personal preference all affect the balance. Stir in warm water a little at a time, then taste again; adding more vegetables or serving with rice can also make each spoonful seem less intense. Avoid adding fish sauce or salt until the broth is balanced. If it is too mild, add more mix in small increments instead of tipping in a large amount at once.

Can I make this in advance? Yes. Cook the pork and broth a day ahead, cool and refrigerate them promptly, then reheat gently and cook the vegetables shortly before serving. This keeps the eggplant, beans, and leafy greens from becoming overly soft. If the broth thickens or concentrates in the refrigerator, loosen it with a little water while reheating and taste before adding more seasoning.

Can I make sinigang mix 44 g in a slow cooker? You can cook the pork, onion, tomatoes, and water in a slow cooker on low until the pork is tender, usually about 7 to 8 hours depending on the cooker and cut. Stir in the mix and add the vegetables near the end: firm vegetables need roughly 30 to 45 minutes, while kangkong or spinach needs only a few minutes. Slow cookers vary, so use tenderness and the pork temperature guidance in the recipe rather than relying on the clock alone.

What if I cannot find kangkong? Baby spinach is the easiest replacement and is widely available; add it at the end because it wilts quickly. Swiss chard also works, especially the leaves and thinly sliced stems, but it has a firmer texture and a more pronounced earthy taste. Water spinach is traditional in many versions, but family recipes and vegetable choices vary, so use greens that cook well in a short simmer.

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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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