Sinigang Soup Calories per 100g and Easy Pork Recipe

Sinigang is a Filipino sour soup, commonly made with pork, vegetables, and a tangy tamarind broth served hot with rice. This version uses pork shoulder and a mix of familiar vegetables; its estimated energy is about 45 calories per 100 g of finished soup, including broth, though the pork cut and final amount of liquid affect the result.

Ingredients

1 lb (450 g) boneless pork shoulder, cut into roughly 1-inch (2.5 cm) pieces
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) sliced
2 medium tomatoes, about 1½ cups (270 g) chopped
8 cups (1.9 L) water, plus a little more if needed
1 medium daikon radish, about 2 cups (250 g) peeled and sliced into ½-inch (1 cm) rounds
1 medium Asian eggplant, about 2 cups (200 g) cut into bite-size pieces
1 cup (125 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
2 tbsp (30 g) tamarind soup powder, or to taste
1 tbsp (15 ml) fish sauce, plus more to taste
½ tsp (3 g) fine salt, plus more to taste
4 cups (120 g) fresh water spinach (kangkong), leaves and tender stems separated into manageable lengths
¼ tsp (0.5 g) freshly ground black pepper

Instructions

Prepare the ingredients before heating the pot: cut the pork into even pieces, slice the onion and daikon, chop the tomatoes, and trim the beans. Rinse the water spinach well, especially around the stems, and let excess water drain. Having the vegetables ready makes it easier to add them in stages so they do not all turn soft at once.
Heat the oil in a large, heavy pot over medium-high heat. Add the pork in a single layer, working in batches if the pot is crowded, and brown it for about 6 minutes, turning the pieces once or twice. Browning adds savory flavor but is not essential; if the pork releases liquid, let it cook off before continuing. Transfer crowded batches to a plate so the meat sears rather than steams.
Add the onion to the pot and cook for about 2 minutes, stirring and scraping up browned bits. Add the tomatoes and cook for another 2 minutes, until they begin to soften and release juice. Return any pork on the plate to the pot, then pour in the water. Bring it to a boil, skimming off any gray foam that gathers on the surface for a clearer-tasting broth.
Lower the heat to maintain a gentle simmer, cover the pot slightly ajar, and cook the pork for 50 minutes. A quiet simmer is preferable to a vigorous boil, which can make the broth cloudy and cause the meat to toughen. Check occasionally that the liquid still covers most of the pork; add a splash of hot water if necessary. Pork pieces must reach at least 145°F (63°C), the USDA FSIS safe minimum for whole cuts, measured with a food thermometer in a thick piece, followed by a 3-minute rest. Shoulder will usually simmer longer and become tender beyond that minimum.
Add the daikon and simmer for 8 minutes. Stir in the eggplant and green beans, then cook for 5 minutes more, or until the daikon is nearly tender and the beans are bright and just cooked. The vegetables should soften without collapsing; if your pieces are larger than the listed size, give the daikon a few additional minutes before adding the quicker-cooking vegetables.
Stir in the tamarind soup powder, fish sauce, salt, and black pepper. Start with the listed quantities, taste the broth, and add more tamarind powder in small increments if you want a sharper sourness. Add the water spinach and simmer for about 2 minutes, just until the leaves wilt and the stems are tender-crisp. Turn off the heat and taste once more for sourness and salt before serving.

Tips

Adjust the sourness gradually. Tamarind soup powders vary in strength and salt content, so begin with 2 tablespoons and taste before adding more. If the broth becomes too sour, add a little hot water and rebalance with fish sauce or salt rather than adding sugar automatically. A teaspoon of sugar can soften an especially sharp broth, but it changes the flavor profile.
Choose the right tamarind substitute. Tamarind soup powder is convenient and easy to find in many Filipino or Asian grocery shops. If it is unavailable, use tamarind concentrate diluted according to its label, adding it a little at a time; plain tamarind paste can also work but may need straining and more careful seasoning. Lime or lemon juice gives a brighter, less rounded acidity, so add it near the end and taste as you go.
Keep the broth from getting greasy. Pork shoulder has variable fat. Trim unusually thick exterior fat before cooking, or chill the finished soup and lift off the solidified fat if you prefer a leaner-tasting broth. Do not remove every trace of fat before tasting: a modest amount carries flavor, and trimming changes the calorie estimate.
Use a gentle simmer and stagger the vegetables. A rolling boil can break up the meat and vegetables, while adding everything at the beginning tends to leave the greens limp. If using a different vegetable, consider its cooking time: add firm root vegetables early and leafy greens only in the final few minutes.

Serving Suggestions

Serve sinigang hot in deep bowls, with a piece of pork and a selection of vegetables in each serving. Steamed white rice is the usual companion; serve it on the side so diners can spoon the sour broth over it as they eat. Rice is not included in the calorie estimate for the soup. For a simple table, offer extra fish sauce and sliced fresh chili separately, since people can season their own bowls without changing the whole pot.

For the most useful per-100-g estimate, weigh the finished soup rather than assuming that every pot produces exactly the same number of servings. This ingredient list provides roughly 1,350 calories for the batch, with much of the variation coming from the pork’s fat content and the amount of fat left in the pot. If the finished soup weighs about 3,000 g, divide the estimated batch calories by 30 to get about 45 calories per 100 g. If you skim fat, add water, or use a different cut, the total weight and calories will change. The calculation includes the broth and solid ingredients together; a bowl with more pork and less broth will not have the same calories per 100 g as a mostly-liquid serving.

Variations

Use another protein: Pork ribs give the broth a richer, often fattier flavor and may need a longer simmer before they become tender. For shrimp, use peeled or shell-on shrimp and add them near the end, cooking only until opaque and safely cooked through; they finish much faster than pork. Fish sinigang is another common style, but add firm fish pieces late so they do not break apart during a long simmer. Because the proteins and their cooking times differ, this pork recipe’s calorie estimate does not transfer directly.

Change the vegetables: Filipino households and regional recipes vary, so there is no single required vegetable combination. Radish, okra, eggplant, green beans, water spinach, and taro are all useful options. Taro needs a longer simmer and thickens the broth; okra can make it slightly more viscous. If water spinach (kangkong) is hard to find, use baby spinach for the leaves and tender stems, or bok choy for a more substantial green. Either substitute changes the texture and flavor slightly.

Make a lighter broth: Use leaner pork loin instead of shoulder and trim visible fat, but avoid simmering loin for as long as shoulder because it can become dry. Add it later or cut it into larger pieces and check doneness with a thermometer. You can also use less fish sauce and season each bowl at the table. A packet of sinigang seasoning is a practical option when tamarind is unavailable, but check its label because it may already contain salt; reduce the added salt and taste before serving.

Adjust the heat: Sinigang is usually sour rather than spicy, but sliced green chili can be served on the side or simmered briefly in the broth for a gentle warmth. Keep chili separate if you are serving people with different preferences. Do not use extra chili to correct a broth that tastes flat; first check whether it needs more tamarind, fish sauce, or salt.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, dividing a large pot among shallow, covered containers so it cools more quickly. Keep it refrigerated at 40°F (4°C) or below and use it within 3–4 days. The vegetables soften as they sit in the sour broth, so they will be less crisp when reheated; storing the soup promptly is more important than trying to preserve their original texture. Do not leave the pot at room temperature for extended storage.

Reheat only the amount you plan to serve, either in a saucepan over medium heat or in a microwave-safe covered container, stirring as needed for even heating. Bring leftovers to 165°F (74°C), checking the center with a food thermometer, as recommended for reheated leftovers. Avoid boiling vigorously for a long time, which can break down the vegetables and make the pork seem dry. For longer storage, freeze the soup in meal-size airtight containers; use within about 2–3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). The vegetables may soften further after freezing and thawing.

Frequently Asked Questions

How many calories are in sinigang soup per 100 g?

This pork shoulder version is estimated at about 45 calories per 100 g, including broth, based on roughly 1,350 calories in a finished batch weighing about 3,000 g. It is an estimate rather than a fixed value: pork shoulder can vary substantially in fat, and the final amount of broth, trimming, and skimming all affect the calculation. A serving with a larger share of pork will also differ from one with mostly broth and vegetables.

Does the estimate include rice?

No. The estimate is for the soup alone, including its pork, vegetables, and broth. Rice is a separate accompaniment, and adding it to the bowl increases the calories in the meal. For a practical count, weigh the soup portion on its own and calculate rice separately using the package information or your preferred nutrition reference.

Can I make sinigang without tamarind powder?

Yes. Tamarind concentrate or paste can provide the sour base; dilute concentrate as directed and add it gradually because brands vary in intensity. Fresh lime or lemon juice is a less traditional substitute with a brighter citrus taste, so stir it in near the end. Taste the broth before adding extra salt, since some packaged souring mixes and concentrates are already seasoned.

Why is my sinigang broth cloudy or greasy?

A hard boil can break up proteins and make the broth cloudy, while a fattier pork cut or untrimmed surface fat can leave a greasy layer. Keep the soup at a gentle simmer and skim foam early in cooking. If the finished broth still seems oily, spoon off some surface fat or chill the soup and remove the solidified fat before reheating.

Can I prepare sinigang ahead of time?

Yes. Cook it a day ahead, cool it promptly in shallow containers, and refrigerate within 2 hours. The flavor can meld overnight, though the vegetables will become softer. For better texture, you can cook the pork and broth ahead, refrigerate them, then bring the soup back to a simmer and add the vegetables shortly before serving. Reheat leftovers to 165°F (74°C).

What can I use instead of water spinach?

Baby spinach is the easiest substitute and wilts quickly, so add it at the end just as you would water spinach. Bok choy or mustard greens also work, but their stems may need a few extra minutes. These alternatives change the texture and flavor slightly; add them in stages so the leaves do not overcook while firmer stems soften.

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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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