Filipino Sinigang: Tangy Pork and Vegetable Soup Recipe

Sinigang is a Filipino sour soup, commonly made with pork, vegetables, and a tangy tamarind broth served alongside rice. This version builds its flavor from pork shoulder, tomatoes, fish sauce, and tamarind; families and regions vary the souring agent, meat, and vegetables, so the recipe is easy to adapt.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
1 tbsp (15 ml) neutral cooking oil
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
2 tbsp (30 ml) fish sauce, plus more to taste
8 cups (1.9 L) water
¼ cup (60 ml) unsweetened tamarind concentrate; alternatively, use one 1 oz (28 g) packet of sinigang soup mix, following its package guidance
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 lb (450 g) daikon radish, peeled and cut into ½-inch (1 cm) half-moons
1 medium Asian eggplant, about 8 oz (225 g), cut into 2-inch (5 cm) pieces
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 small green chile, such as a serrano, left whole or slit once (optional)
6 oz (170 g) fresh kangkong (water spinach), tough stems trimmed and leaves separated; or 4 oz (115 g) baby spinach
1 tbsp (15 ml) freshly squeezed calamansi or lime juice, optional, for adjusting the broth
6 cups (about 1.1 kg) cooked white rice, for serving

Instructions

Prepare the ingredients. Cut the pork into evenly sized pieces so they cook at a similar rate. Cut the vegetables as listed, keeping the kangkong or spinach separate because it needs only a short time in the pot. Set out the tamarind concentrate, salt, and pepper. The rice may be cooked while the soup simmers, but its cooking time is not included in the soup timing above.
Brown the pork. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the pork in a single layer, working in batches if needed, and brown it for about 6 to 8 minutes, turning the pieces occasionally. Browning adds savory depth, but it is fine if the meat does not develop a dark crust on every side. Transfer browned pieces to a plate if the pot is crowded; avoid steaming the pork in an overloaded pot.
Start the broth. Add the onion and tomatoes to the pot and cook for 3 minutes, stirring and scraping up browned bits. Return the pork if you removed it. Stir in the fish sauce, water, salt, and pepper. Bring the liquid to a gentle boil, which should take about 5 minutes, then skim off any foam that gathers on top. Stir in the tamarind concentrate. If using sinigang mix instead, add it according to the packet directions and hold back some salt, since mixes can already be salty.
Simmer until the pork is tender. Reduce the heat to low, cover the pot, and simmer gently for 60 minutes. Keep the liquid at a quiet simmer rather than a hard boil; vigorous boiling can make the broth cloudy and the pork cook unevenly. Check the largest pork piece in its center with a food thermometer. USDA FSIS gives whole cuts of pork a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; leave the pork covered in the hot broth for those 3 minutes once it has reached that temperature. For the characteristic tender texture of sinigang, continue simmering if the pork is still chewy, checking it periodically.
Cook the firm vegetables. Add the daikon and optional whole chile. Simmer uncovered for 5 minutes, then add the eggplant and green beans. Continue simmering for about 5 minutes, until the daikon is nearly tender and the eggplant is soft but still holds its shape. If the pork needs more time to become tender, let it simmer before adding the vegetables so they do not turn mushy.
Finish with greens and seasonings. Stir in the kangkong leaves and tender stems, or baby spinach, and cook for 1 to 2 minutes, just until wilted. Taste the broth. Add fish sauce for savory saltiness, a little more tamarind concentrate for sourness, or a splash of water if the flavor is too intense. Add calamansi or lime juice only if you want a fresh, sharp finish; it is optional, not a replacement for the tamarind base.
Serve hot. Ladle pork, vegetables, and broth into bowls, making sure each serving gets a mixture of ingredients. Put the rice on the side or spoon some into each bowl just before eating. The rice is meant to be served with the soup, not cooked in the broth.

Tips

Adjust the sourness gradually. Tamarind concentrates differ in strength and saltiness. Begin with the listed amount, taste after the vegetables are cooked, and add more a teaspoon at a time. A packet of sinigang mix is a convenient substitute when tamarind is hard to find, but it often makes the broth saltier and may include seasonings that change its flavor; reduce added salt and follow the packet’s proportions.
Use a gentle simmer. A rolling boil can break up the pork and vegetables before the meat is tender. If the surface is bubbling rapidly, lower the heat and partially cover the pot. Pork shoulder has connective tissue that softens with slow cooking, so tenderness—not simply the thermometer’s safe minimum—is the cue that it is ready to eat in this soup.
Keep the greens for last. Kangkong is traditional and is sold in some Asian grocery stores. Baby spinach is a practical substitute, though it is more delicate and has a milder flavor. Add either just before serving so it wilts without losing its color and texture.
Season with fish sauce carefully. Fish sauce adds the savory, salty quality associated with many versions of sinigang, but brands vary. Taste the broth before adding extra salt, especially if you used soup mix. If fish sauce is unavailable, use a modest amount of soy sauce; it adds salt and savoriness but gives the broth a different flavor.

Serving Suggestions

Serve sinigang in deep bowls while the broth is hot, with steamed white rice in a separate bowl. Diners can alternate spoonfuls of sour soup and rice, or add a little rice to the broth as they eat. For a Filipino-style table, place extra fish sauce with sliced fresh chile on the side so each person can season their own portion. A small dish of calamansi or lime wedges is another optional accompaniment for anyone who prefers more acidity.

The soup is filling on its own, but it also fits into a meal with simple sides that do not compete with its sour broth. Try a crisp cucumber or tomato salad, or serve another vegetable dish with mild seasoning. Keep the accompaniments straightforward: sinigang already combines meat, broth, and vegetables, and its contrast of tartness and savory flavor is the main event.

Variations

Choose another protein. Pork is a popular choice, but sinigang is also made with beef, shrimp, or fish. Beef shank usually needs a longer simmer to become tender, so cook it until tender before adding the vegetables. Shrimp and fish need much less time: add them near the end and cook until done. Fish should reach 145°F (63°C) at its thickest point, checked with a food thermometer. Avoid leaving seafood in the pot through the long pork simmer, or it will overcook.

Swap the vegetables. Taro, also called gabi, is a common addition that thickens the broth slightly; peel and cut it into chunks, then simmer until tender. Mustard greens, radish leaves, or other firm greens can stand in for kangkong, though their flavor and cooking time will differ. Okra is another possible addition. Add vegetables according to how long they take to soften, starting with firm pieces and saving leafy greens for the end.

Use a different souring ingredient. Tamarind is a familiar souring agent, but versions of sinigang may use ingredients such as green mango, guava, or kamias (bilimbi). These give the broth a different aroma and kind of tartness, so adjust the amount to taste rather than expecting an exact one-for-one swap. If you can only find tamarind soup mix, use it as directed and taste before adding more salt or souring agent.

Make the soup lighter or richer. Trim excess surface fat from the pork before cooking for a less rich broth. For more body, include a few pieces of gabi or leave some of the softened tomato in the soup. These changes affect texture, not the essential balance of savory broth, tender ingredients, and a clearly sour finish.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, dividing it into shallow, covered containers so it cools promptly. Store the rice separately. Sinigang keeps in the refrigerator for 3 to 4 days. The broth may taste a little more settled the next day, and the vegetables will soften further, so they will not be as firm as when freshly cooked.

To reheat, warm only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until the soup reaches 165°F (74°C). Check the temperature with a food thermometer, especially when reheating a large portion, and avoid repeatedly cooling and reheating the same pot. Add a splash of water if the broth has reduced or tastes especially concentrated. Reheat rice separately until steaming hot.

For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room at the top for expansion and label the containers with the date. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The pork and broth generally freeze well, while eggplant and leafy greens can become softer after thawing; if texture matters, add freshly cooked greens when reheating.

Frequently Asked Questions

What makes sinigang sour?

Tamarind is a common souring agent and gives this version its fruity, tangy broth. Depending on the household or regional version, other ingredients such as green mango, guava, or kamias may be used instead. Soup mix is a convenient option, but its salt level and flavor can vary, so taste before seasoning the pot further.

Can I make sinigang without tamarind concentrate?

Yes. A packet of sinigang mix is the simplest substitute; use the amount recommended on its package and reduce added salt until you have tasted the broth. If you have fresh tamarind, simmer the pulp or pods in water until soft, mash them, and strain the liquid into the soup. The tartness of fresh tamarind varies, so add the strained liquid gradually.

Why is my sinigang broth not sour enough?

Tamarind products vary in strength, and a large pot can dilute the flavor. Stir in a little more tamarind concentrate or prepared tamarind liquid, taste, and repeat in small increments. If you used soup mix, add more only according to the package guidance because it can increase saltiness as well as sourness.

Can I make it ahead?

Yes. You can cook the pork and broth a day ahead, refrigerate them promptly, and finish the vegetables shortly before serving for firmer texture. If the entire soup is made in advance, the vegetables will soften as they sit. Reheat it to 165°F (74°C), then adjust the sourness and salt after reheating, since the broth may taste more concentrated.

Can I use pork ribs instead of pork shoulder?

Yes. Cut ribs into manageable pieces and simmer them until tender, allowing extra time if needed; the exact timing depends on their thickness. Check the thickest pieces with a thermometer and follow the USDA FSIS minimum of 145°F (63°C) with a 3-minute rest for whole cuts of pork. Add the vegetables only when the meat is close to tender so they do not overcook.

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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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