Filipino Sinigang Recipe with Pork and Tamarind Broth

Filipino sinigang is a sour, savory soup, often made with pork, tamarind, and vegetables, and served hot with rice. Families and regions make it in different ways; this version builds a tangy broth around tender pork shoulder, then adds vegetables in stages so they keep their shape and texture.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) chunks
8 cups (1.9 L) water
1 medium yellow onion, about 7 oz (200 g), peeled and cut into wedges
2 medium ripe tomatoes, about 10 oz (300 g), cut into wedges
3 tbsp (45 ml) unsweetened tamarind concentrate, or 1 packet (about 40 g) sinigang soup mix; see the notes below
2 tbsp (30 ml) fish sauce, plus more to taste
1 tsp (6 g) fine salt, plus more only if needed
½ tsp (1 g) ground black pepper
8 oz (225 g) daikon radish, peeled and cut into ½-inch (1 cm) half-moons
8 oz (225 g) long beans, trimmed and cut into 2-inch (5 cm) lengths
1 medium Asian eggplant, about 9 oz (250 g), cut into 1-inch (2.5 cm) pieces
2 long green chilies, whole or slit once lengthwise, optional
4 cups (120 g) loosely packed fresh spinach, or 4 cups (120 g) water spinach (kangkong), leaves and tender stems
1 tbsp (15 ml) extra fish sauce or 1 tsp (5 ml) calamansi or lime juice, for final adjustment if needed

Tamarind gives sinigang its characteristic tang. Unsweetened concentrate is convenient, but brands vary in strength, so the broth is adjusted to taste at the end. If you cannot find it, a packet of sinigang mix is a practical substitute; it usually contains salt and seasonings, so add it gradually and do not assume the listed salt amount will still be needed. Water spinach is traditional in many versions, while regular spinach is easier to find and softens more quickly.

Instructions

Prepare the ingredients. Cut the pork and vegetables as listed, keeping the daikon, beans, eggplant, and greens in separate piles because they go into the pot at different times. If using water spinach, rinse it well, trim off any tough stem ends, and keep the leaves with the tender stems. This preparation takes about 25 minutes; having everything ready makes it easier to avoid overcooking the greens later.
Start the pork broth. Put the pork, water, onion, tomatoes, salt, and pepper in a large heavy pot or Dutch oven. Set over medium-high heat and bring to a boil, which takes about 10 minutes. As foam rises, skim it from the surface with a spoon for a clearer-looking broth. Stir in the fish sauce, reduce the heat to maintain a gentle simmer, and partially cover the pot.
Simmer until the pork is tender. Cook the pork at a steady, gentle simmer for 60 minutes, stirring once or twice and checking that the pot is not boiling hard. A hard boil can make the broth cloudy and the meat less pleasantly tender. Add a little hot water if evaporation exposes the pork; keep the meat mostly submerged. The pork should be easy to pierce with a fork but should not be falling apart before the vegetables go in.
Check the pork and add the daikon. Use a food thermometer to check the center of the largest piece of pork. Whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest; this soup simmers beyond that point for tenderness. Stir in the daikon and cook for 5 minutes. The radish needs a head start because it takes longer to soften than the greens.
Add the remaining firm vegetables. Add the long beans, eggplant, and whole or slit chilies. Simmer for about 8 minutes, until the daikon is tender when pierced and the beans and eggplant are cooked but still hold their shape. Check the pot occasionally: if the eggplant is already soft, move on rather than letting it collapse into the broth.
Season the sour broth. Stir in 3 tablespoons (45 ml) tamarind concentrate, then taste a spoonful of broth. For a packet of soup mix, stir in about half the packet first, taste, and add more in small increments; the full packet may be right, but salt levels and sourness differ. The broth should taste distinctly tart, savory, and balanced rather than sharply sour or overly salty. Add extra tamarind or mix a little at a time if it needs more tang.
Finish with the greens. Add the spinach or water spinach and simmer for 1 to 2 minutes, just until wilted. Turn off the heat and let the pot stand for 3 minutes. Taste the broth once more; add fish sauce for savoriness or a small squeeze of calamansi or lime for brightness if necessary. Serve hot, with the pork and vegetables distributed among the bowls.

The stated cooking time allows about 10 minutes to bring the pot to a boil, 60 minutes for the initial pork simmer, and 15 minutes for the vegetables and final simmer. Pork shoulder can take a little longer depending on the size of the chunks and the cut; if it is not fork-tender after the planned simmer, continue cooking in 10-minute increments before adding the vegetables.

Tips

Adjust sourness gradually. Tamarind concentrate, fresh tamarind products, and soup mixes vary substantially. Start with the listed amount, taste after it is mixed into the hot broth, and add more in small spoonfuls. It is easier to increase the tang than to correct a broth that has become too sour.
Keep the simmer gentle. A few small bubbles are enough. Vigorous boiling can break up the pork and vegetables and make the broth cloudy. If you need to add water during cooking, use hot water so the pot returns to a simmer quickly.
Use the soup mix thoughtfully. Sinigang mix is a useful substitute when tamarind concentrate is unavailable, but it is often seasoned and salty. Begin with half a packet, taste, and add the rest only as needed; reduce or omit the measured salt if the broth is already well seasoned.
Do not cook the greens too early. Add spinach or kangkong right before turning off the heat. It wilts quickly, and prolonged simmering dulls its color and softens it excessively. Cut the pork and harder vegetables into even pieces so they cook at a predictable pace.

Serving Suggestions

Serve sinigang in deep bowls with steamed white rice on the side. Diners can spoon some broth over their rice, or eat the soup and rice in alternating bites. Put extra fish sauce and calamansi or lime on the table so everyone can adjust a serving to taste. A small dish of sliced chili is another simple option for anyone who wants more heat.

Because this is a complete soup with meat and vegetables, it does not need a complicated accompaniment. If you are serving a larger Filipino-style meal, pair it with plain rice and one simply cooked vegetable or another dish with a different texture. Keep the soup hot for serving, but avoid leaving it at room temperature for an extended period.

Variations

Sinigang na baboy with ribs: Use 2 lb (900 g) pork ribs in place of the shoulder. Ribs may need a longer simmer to become tender, so start checking after 75 minutes and continue in 10-minute increments. Add the vegetables only once the meat is nearly tender, and adjust the total cooking time accordingly.
Beef sinigang: Substitute 2 lb (900 g) beef short ribs or chuck for the pork. Beef generally needs more time to soften; simmer until tender before adding the vegetables, which may take 1½ to 2 hours depending on the cut and piece size. Keep the vegetables’ cooking time the same once the meat is ready.
Shrimp sinigang: Make the broth with onion, tomatoes, and tamarind, then add peeled or shell-on shrimp near the end. Simmer just until the shrimp are opaque and reach 145°F (63°C), the USDA FSIS safe minimum temperature for fish and seafood. Shrimp cook much faster than pork, so do not use the pork simmer time for them.
More vegetable-forward: Add 8 oz (225 g) peeled taro with the daikon, or use a little more eggplant and long beans. Taro releases starch and can make the broth thicker, so stir gently and check it for tenderness before serving. Some regional and household versions use other vegetables, so use what is available while keeping the staggered cooking order.

Storage and Reheating

Let leftover soup stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. The vegetables soften as they sit in the broth, but the soup remains suitable for reheating within that period. If you expect to have leftovers, you can cook the greens separately or keep them out of the portion you plan to store, then add fresh greens when reheating.

To reheat, warm only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. Check with a food thermometer, especially when reheating a large portion, and avoid repeatedly cooling and reheating the whole pot. Add a splash of water if the broth has reduced or tastes more concentrated after storage; taste and adjust the sourness and fish sauce after reheating.

For longer storage, freeze cooled soup in airtight freezer-safe containers, leaving a little room for expansion. It is best quality for about 2 to 3 months, though it remains safe longer if kept continuously frozen. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Eggplant and leafy greens can become softer after freezing, so the texture will be better if those vegetables are added fresh to the thawed, reheated broth.

Frequently Asked Questions

What does sinigang taste like?

Sinigang is defined by a tart broth balanced with savory ingredients such as pork, fish sauce, and vegetables. Tamarind is common, but the exact level of sourness varies from household to household and with the souring ingredient used. The goal is a broth that tastes lively and clearly tangy without overwhelming the pork or making each spoonful harsh.

Can I make sinigang without tamarind?

Yes. A packaged sinigang soup mix is the easiest substitute and is widely used for convenience; add it gradually because it may include salt and other seasonings. If that is unavailable, another souring ingredient such as calamansi can add brightness, but it will not taste exactly like tamarind. Lemon or lime juice can also make the broth tart, though the flavor will be sharper and less rounded.

Why is my sinigang too sour or too salty?

Concentrate strength and soup-mix salt content vary, so adding the full amount without tasting can push the broth out of balance. If it is too sour, dilute it with a little hot water or unsalted broth, then adjust fish sauce carefully. If it is too salty, add water and more unsalted vegetables or pork if available; adding a little rice alongside also makes each bite feel less intensely seasoned.

Can I prepare sinigang ahead of time?

You can cook the pork broth and vegetables ahead, refrigerate the soup promptly, and reheat it when needed. For the best vegetable texture, stop before adding the spinach and stir fresh greens into the reheated soup. If the broth tastes stronger after chilling, thin it with a little water and readjust the tamarind and fish sauce after it is hot.

Can I use pork loin instead of pork shoulder?

You can, but pork loin is leaner and is less suited to a long simmer; it can become dry or firm if cooked until shoulder-style tenderness. Cut it into generous pieces and add it later, cooking just until it reaches the USDA FSIS safe minimum temperature of 145°F (63°C), followed by a 3-minute rest. Pork shoulder is the more forgiving choice for the long, gently simmered version here.

What vegetables can I use if I cannot find kangkong?

Regular spinach is the simplest replacement and is included in this recipe. Bok choy or another tender leafy green can also work, though the flavor and texture will differ. Add delicate leaves at the end and cook only until wilted; keep denser vegetables such as daikon in the earlier stages so they have time to become tender.

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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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