Filipino Pork Soup (Pork Sinigang)

Filipino pork soup, commonly called sinigang na baboy, is a home-style Filipino sour soup with tender pork, vegetables, and a tangy tamarind broth. This version simmers pork shoulder with tomatoes and onion, then adds taro, radish, eggplant, green beans, and leafy greens in stages so each stays pleasantly tender.

Ingredients

2½ lb (1.13 kg) bone-in pork shoulder, cut into roughly 1½-inch (4 cm) pieces
10 cups (2.4 L) water
1 medium yellow onion, about 5 oz (150 g), peeled and cut into wedges
2 medium ripe tomatoes, about 10 oz (300 g), cut into wedges
1 teaspoon (2 g) whole black peppercorns
¼ cup (60 ml) unsweetened tamarind concentrate, preferably one labeled for cooking
2 tablespoons (30 ml) fish sauce, plus more to taste
10 oz (280 g) taro root, peeled and cut into 1-inch (2.5 cm) chunks
8 oz (225 g) daikon radish, peeled and cut into ½-inch (1 cm) half-moons
1 small Asian eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
6 oz (170 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 long green chili, such as a finger chili, left whole (optional)
1 bunch water spinach (kangkong), about 6 oz (170 g), rinsed and cut into 3-inch (7.5 cm) lengths
¼ teaspoon fine salt, only if needed after tasting

Instructions

Prepare the vegetables and pork. Cut the pork into similarly sized pieces so they cook evenly. Rinse and trim the vegetables, keeping the water spinach leaves and stems together. Peel taro with gloves if your skin is sensitive, since raw taro can irritate some people. Keep the tamarind concentrate and fish sauce nearby.
Start the broth. Put the pork, water, onion, tomatoes, and peppercorns in a large heavy pot. Bring to a boil over medium-high heat, about 10 minutes. Skim off the gray foam that rises during the first few minutes; this helps the broth look clearer and keeps the flavor clean. Do not discard the onion or tomatoes.
Simmer until the pork is tender. Reduce the heat to maintain a gentle simmer, partly cover the pot, and cook for 75 minutes. Check occasionally that the liquid is not boiling hard; lower the heat if the pork is being jostled. The pork should be easy to pierce with a fork but still hold its shape. Add a little hot water if the meat becomes exposed as the broth reduces.
Season and add the taro. Stir in the tamarind concentrate and fish sauce, then add the taro. Simmer for 10 minutes. Tamarind products vary in strength, so start with the stated amount and plan to adjust the sourness at the end rather than adding a large extra pour now.
Add the slower vegetables. Add the daikon and cook for 8 minutes. Add the eggplant, green beans, and whole chili, if using, and simmer for 5 minutes more. The daikon should be tender when pierced, while the beans and eggplant should be cooked but not collapsing.
Finish with greens and check the pork. Fold in the water spinach and simmer for about 2 minutes, just until the leaves wilt and the stems soften. Check the thickest pork piece with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; this soup cooks the pork well beyond that point for tenderness. Turn off the heat and let the pork rest in the hot broth for 3 minutes.
Taste and serve. Taste the broth after the vegetables are cooked. Add a little more tamarind for sharper sourness, fish sauce for savory saltiness, or the optional salt if needed. Remove the chili if you want its gentle flavor without the heat, then ladle pork, vegetables, and broth into warm bowls.

Tips

Use the right tamarind product. Unsweetened cooking concentrate is convenient, but brands differ in sourness and salt. If using a packet of Filipino sinigang soup mix instead, follow its label for the amount of water, begin with less fish sauce, and adjust after tasting. The packet is a practical substitute, though it may give a more seasoned, less purely tamarind-forward broth.
Keep the simmer gentle. A hard boil can make pork fibers tighten and break vegetables apart. You want occasional small bubbles, not a rolling boil. Skim foam early, before adding the souring ingredient and vegetables.
Cut vegetables for their cooking time. Taro and daikon need longer than water spinach. Add them in the listed order, and cut pieces to the suggested size; oversized taro can remain firm in the center while the greens turn limp.
Adjust the sourness in small steps. Tamarind concentrate can be much stronger than expected. Add an extra teaspoon at a time near the end, taste the broth, and wait a moment before adding more. Fish sauce also varies in saltiness, so season gradually.

Serving Suggestions

Serve sinigang hot as a main meal, with steamed white rice on the side. Diners can spoon the rice into the broth or alternate bites of rice, pork, and vegetables. A small dish of fish sauce with sliced fresh chili gives people the option to add more salty heat at the table. Keep extra broth in the pot and ladle it generously; the sour soup is meant to be part of the meal, not just a sauce for the meat.

For a fuller spread, pair the soup with a simple cucumber or tomato salad, or serve it alongside another vegetable dish. The broth already has plenty of character, so a mild side is usually more harmonious than another strongly seasoned dish. If serving family-style, place the pot on a heat-safe trivet and use a serving spoon so guests can choose the mix of pork and vegetables they prefer.

Variations

Sinigang has many regional and family versions; the choice of souring agent, pork cut, and vegetables varies. Pork belly makes a richer broth, while pork ribs add a meaty flavor and can need extra simmering to become tender. If using either cut, keep the same gentle-simmer method and judge tenderness rather than relying only on the clock. Boneless shoulder also works, though the broth may be less full-bodied than one made with bone-in pieces.

Tamarind is a familiar souring choice, but Filipino cooks also make sinigang with ingredients such as green mango, guava, or calamansi, depending on the version. These change the aroma and character of the broth, so use a tested amount for the particular fruit rather than assuming it measures exactly like concentrate. For a simple vegetable swap, use bok choy or mustard greens in place of water spinach; bok choy is milder, while mustard greens bring a sharper, peppery note. If taro is unavailable, omit it or use a small potato, understanding that potato is less silky and is not a traditional taro flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large pot among shallow containers so it cools more quickly. Store the pork, vegetables, and broth together, covered, for 3–4 days in the refrigerator. Taro and eggplant soften further as they sit, and the broth may taste a little more sour the next day; taste before adding any extra seasoning.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir occasionally and heat leftovers to 165°F (74°C), checking the center with a food thermometer. Bring the broth to a gentle simmer rather than boiling it for a long time, which can make the vegetables fall apart. Freeze soup in airtight freezer-safe containers for up to 2–3 months for best quality; leave room for expansion and thaw overnight in the refrigerator before reheating. Avoid leaving cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

What does sinigang taste like?
Sinigang is savory and distinctly sour, with the exact balance depending on the souring ingredient and how much is used. In this version, tamarind gives the broth a bright, rounded tartness, fish sauce adds salt and depth, and pork and vegetables make it substantial. It should taste pleasantly tangy rather than harshly acidic.

Can I make this Filipino pork soup with sinigang mix?
Yes. Use a packet of sinigang mix according to its package directions for the amount of broth, instead of the tamarind concentrate. Packet strength and salt content vary, so hold back some fish sauce at first and taste the soup before adding more. The result is convenient and familiar, though the flavor can differ from a broth made with tamarind concentrate.

Can I prepare sinigang ahead of time?
You can cook it a day ahead and refrigerate it promptly. The pork stays flavorful, but vegetables continue to soften as they sit. For the best texture, cook the pork and broth ahead, chill them safely, then bring the soup back to a simmer and add freshly cut vegetables before serving. Make sure the reheated soup reaches 165°F (74°C).

Why is my broth not sour enough?
Tamarind concentrate may be mild, or the brand may call for a larger amount. Stir in more a teaspoon at a time, letting it blend before tasting again. If you used soup mix, check its instructions and add more mix sparingly because it can also increase saltiness. Avoid using sweetened tamarind syrup, which can make the soup taste sugary.

Do I have to use water spinach?
No. Kangkong, or water spinach, is traditional in many versions but may be difficult to find. Bok choy, spinach, or mustard greens are practical alternatives. Add spinach near the end because it wilts quickly; thicker bok choy stems can go in a few minutes before the leaves. Each substitute changes the texture and flavor slightly, but the soup will still be satisfying.

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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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