Sinigang With Tamarind Concentrate: A Tangy Pork Soup

Sinigang is a Filipino sour soup, often made with pork, vegetables, and a tangy tamarind broth served hot with rice. Tamarind concentrate makes the souring step quick and convenient; add it gradually so the broth is lively and tart without overwhelming the meat and vegetables. Recipes vary by household and region, and this version uses pork shoulder and familiar vegetables.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) chunks
10 cups (2.4 L) water
1 medium yellow onion (about 180 g), peeled and cut into wedges
2 medium tomatoes (about 300 g), cut into wedges
2 tablespoons (30 ml) fish sauce, plus more to taste
3 tablespoons (45 ml) tamarind concentrate, preferably unsweetened; start with 2 tablespoons if yours is especially strong
1 medium daikon radish (about 350 g), peeled and cut into ½-inch (1 cm) rounds
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 medium eggplant (about 250 g), cut into 1-inch (2.5 cm) chunks
2 cups (60 g) water spinach or baby spinach, washed and roughly chopped
½ teaspoon (1 g) freshly ground black pepper
Steamed rice, for serving

Instructions

Prepare the ingredients. Cut the pork and vegetables as listed. If the tamarind concentrate is very thick, stir it with ¼ cup (60 ml) warm water until pourable. Keep the vegetables separate so they can be added in stages.
Start the broth. Put the pork, water, onion, tomatoes, and fish sauce in a large heavy pot. Bring to a boil over medium-high heat, skimming off foam that gathers on the surface. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 45 minutes, until the pork is becoming tender. Avoid a hard boil, which can make the broth cloudy and the meat tough.
Check the pork and add the radish. Pierce a chunk with a fork. If it is still firm, simmer for another 10–15 minutes before adding the daikon; pork shoulder should be tender but not falling apart. For food safety, check a large piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. In this soup, continue simmering until the pork is fork-tender. Add the daikon and simmer 8 minutes.
Season the broth with tamarind. Stir in 2 tablespoons (30 ml) of the concentrate and the black pepper. Simmer for 2 minutes, then taste. Add more concentrate a teaspoon at a time until the broth is pleasantly sour; concentrates vary in strength and saltiness, so avoid adding the full amount automatically. Taste for salt and add fish sauce a teaspoon at a time if needed.
Cook the remaining vegetables. Add the green beans and eggplant and simmer for 5–7 minutes, just until tender but not mushy. Stir in the water spinach or baby spinach and cook for 1–2 minutes, until wilted. Taste the broth once more and adjust with a little water if it is too sharp, or more tamarind if you want a stronger sour flavor. Serve hot.

Tips

Check the label and taste as you go. Tamarind concentrate ranges from mild to intensely sour and may contain salt or sweetener. If you have tamarind paste rather than concentrate, it is usually less intense and may need more; strain out seeds or fibers if present. Tamarind soup-base powder is another option, but follow its package directions because it often includes salt and seasoning.
Use a gentle simmer. Keep the pot at a quiet bubble after bringing it to a boil. Skimming early helps the broth stay clear, while a low simmer gives pork shoulder time to soften.
Keep vegetable timing flexible. Cut dense daikon into smaller pieces if you want it to cook faster. Add delicate greens last, and stop cooking as soon as they wilt so they keep their color and texture.
Balance rather than mask the sourness. If the soup is too tart, add a little hot water or unsalted broth and taste again. If it tastes flat, try fish sauce a few drops at a time before adding more tamarind.

Serving Suggestions

Ladle the soup into bowls with pork, vegetables, and plenty of broth, and serve steamed white rice alongside. Some diners spoon the broth over their rice; others alternate bites of rice and soup. Put extra fish sauce and sliced fresh chile on the table for anyone who wants a saltier or hotter bowl. A simple plate of sliced cucumber or other fresh vegetables makes a cool contrast, but the soup and rice are a satisfying meal on their own.

Variations

For a more traditional souring ingredient, use fresh or frozen tamarind pods: simmer the pulp in water until soft, mash, and strain it, then add the liquid to taste. This takes extra time and produces a fresher, less concentrated sourness, so the quantity will differ. If tamarind is unavailable, a sinigang soup mix is a convenient alternative; follow its directions and reduce added fish sauce until you taste the broth.

You can replace pork shoulder with bone-in pork ribs, allowing extra simmering time until tender, or use peeled shrimp, adding them near the end and cooking until opaque and firm. For a meat-free pot, use firm tofu and vegetable broth, and season with soy sauce or salt instead of fish sauce; the result is a variation rather than the classic pork broth. Bok choy, taro, or radish greens can stand in for some vegetables, though cooking times and texture will change.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. Reheat only the portion you need on the stovetop until steaming throughout and at least 165°F (74°C), checking with a food thermometer; add a splash of water if the broth has reduced. You can freeze the soup for up to 2–3 months for best quality, though eggplant and leafy greens may soften after thawing. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I make sinigang with tamarind concentrate ahead?
Yes. The pork broth can be cooked a day ahead and refrigerated, then reheated before you add the vegetables. For the freshest texture, cook the greens and more delicate vegetables shortly before serving, and adjust the sourness after reheating.

How much tamarind concentrate should I use?
Begin with 2 tablespoons (30 ml) for this pot, then taste and add more in small amounts. The strength and salt content differ by product, so a fixed amount may make one batch pleasantly tangy and another too sour.

Can I use a different cut of pork?
Yes. Pork ribs, neck bones, or another slow-cooking cut can make a flavorful broth, but they may need longer to become tender. Lean pork cooks faster and can dry out, so check it early and avoid prolonged simmering once it is cooked.

Why is my sinigang too sour?
Concentrate may be stronger than expected or added too quickly. Stir in hot water or unsalted broth a little at a time, then taste; a small amount of fish sauce can round out the flavor, but more salt will not remove the sourness.

Can I use tamarind paste instead of concentrate?
Usually, but paste is often less concentrated and may contain pulp or seeds. Thin it with warm water, strain if necessary, and add it gradually until the broth reaches the sourness you like.

How do I know when the pork and vegetables are done?
The pork should be fork-tender, and the daikon should be easy to pierce without falling apart. Green beans and eggplant should be tender but hold their shape; the leafy greens need only a minute or two to wilt.

More recipes to cook

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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