Pork Sinigang Filipino Recipe with Tamarind Broth

Pork sinigang is a Filipino sour soup made with tender pork, vegetables, and a tangy tamarind broth, usually served hot with rice. This home-style version uses pork shoulder and fresh vegetables for a satisfying balance of savory, sour, and gently sweet flavors; ingredients and sourness vary by region and household.

Ingredients

2 lb (900 g) bone-in pork shoulder, cut into 1½-inch (4 cm) pieces; ask the butcher to cut it, or use boneless shoulder
10 cups (2.4 L) water
1 medium yellow onion (about 6 oz/170 g), peeled and quartered
2 medium tomatoes (about 10 oz/280 g), cut into wedges
2 tablespoons (30 ml) fish sauce, plus more to taste
1½ cups (about 200 g) peeled and cubed daikon radish
1 small taro root (about 8 oz/225 g), peeled and cut into 1-inch (2.5 cm) chunks, optional
1 (1.4 oz/40 g) packet sinigang tamarind seasoning mix, or ½ cup (120 ml) strained tamarind concentrate, added to taste
2 long green chilies, such as finger chilies or mild banana peppers, left whole
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 small eggplant (about 8 oz/225 g), cut into 1-inch (2.5 cm) chunks
1 small daikon leaf bunch or 6 oz (170 g) baby spinach, washed and roughly chopped
½ teaspoon (2.5 g) fine salt, plus more as needed
Steamed rice, to serve

Instructions

Put the pork in a large pot and add the water. Bring to a boil over medium-high heat, skimming off foam as it rises. Lower the heat to maintain a gentle simmer and cook uncovered for 35 minutes, skimming occasionally. Avoid a hard boil, which can make the broth cloudy and the meat tough.
Add the onion, tomatoes, fish sauce, daikon, and taro, if using. Simmer gently for 20 minutes, until the pork is tender and the root vegetables are nearly cooked. If using boneless shoulder, begin checking it a little earlier.
Stir in the tamarind seasoning according to its package directions, or add ¼ cup (60 ml) tamarind concentrate first. Taste the broth, then add more concentrate a tablespoon at a time until it is pleasantly sour but not harsh. Tamarind products vary in strength, so do not assume the full amount is right for every brand.
Add the whole chilies, green beans, and eggplant. Simmer for 8–10 minutes, until the beans are tender-crisp and the eggplant is soft but still holds its shape. Check a thick piece of pork with a food thermometer: whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C) followed by a 3-minute rest; for this soup, cook the shoulder until fork-tender, which will take it well beyond that minimum.
Stir in the greens and cook for 1–2 minutes, just until wilted. Taste and adjust with fish sauce, salt, or a little more tamarind. Remove the pot from the heat and rest for 3 minutes before serving.

Tips

Choose a suitable cut: Bone-in pork shoulder gives the broth body and becomes tender during simmering. Pork ribs or country-style ribs also work; lean loin cooks faster and is more likely to dry out, so check it sooner.
Adjust the sourness gradually: Packaged sinigang mix is convenient but can be salty. If using it, add it in stages and taste before adding extra salt or fish sauce. Tamarind concentrate gives you more control, but brands vary.
Use greens that are available: Traditional souring and leafy ingredients can be hard to find. Water spinach, often labeled kangkong, is a common choice; spinach is a practical substitute and cooks quickly. Daikon leaves are optional, not the same as daikon root.
Keep the simmer gentle: A steady, low simmer tenderizes the pork without rapidly reducing the broth. Add delicate vegetables near the end so they do not turn mushy.

Serving Suggestions

Ladle the soup into bowls with pork, vegetables, and plenty of broth, then serve steamed white rice alongside. Some diners spoon the soup over rice; others alternate bites of rice and soup. Put extra fish sauce and sliced fresh chilies on the table so everyone can season their own portion. The broth is meant to taste distinctly sour, with savory depth from the pork and fish sauce.

Variations

For a more traditional fresh-tamarind approach, simmer about 8 oz (225 g) ripe tamarind pods in 2 cups (475 ml) water until soft, about 10 minutes. Mash, strain out the seeds and fibers, and stir the liquid into the soup gradually. If tamarind is unavailable, calamansi or lemon juice can provide acidity, but the flavor will be brighter and less earthy; add it after cooking, a little at a time. Green mango or guava are other souring choices in some versions.

Swap the pork shoulder for pork ribs, or leave out the taro and use extra daikon. For a seafood variation, omit the pork and use fish or shrimp, adding it only near the end so it does not overcook; fish should reach 145°F (63°C) according to a thermometer. Sinigang is a flexible dish, so choose vegetables such as okra, radish, or water spinach based on availability and how long each needs to cook.

Storage and Reheating

Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or colder and use within 3–4 days. You can freeze the soup in airtight containers for about 2–3 months for best quality; vegetables may soften after thawing. Thaw overnight in the refrigerator or reheat from frozen over low heat, adding a splash of water if needed.

Reheat only the portion you plan to eat on the stovetop until steaming throughout and at least 165°F (74°C), checking with a food thermometer. Stir while heating for an even temperature. Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

Can I make pork sinigang without a seasoning packet?
Yes. Use strained tamarind concentrate or prepare a fresh tamarind extract, then add it gradually and taste as you go. A packet is convenient, but it may also contain salt and other seasonings, so adjust the fish sauce accordingly.

What cut of pork is best for sinigang?
Pork shoulder is a dependable choice because its connective tissue softens during a long simmer. Bone-in ribs add flavor, while boneless shoulder is easier to portion. Lean cuts such as pork loin are less forgiving and should not be simmered as long.

Why is my sinigang too sour or too salty?
Tamarind concentrate and seasoning mixes differ in strength and salt content. If the soup is too sour, dilute it with a little hot water or unsalted broth; if too salty, add water and more vegetables. For the next batch, add souring and fish sauce in smaller increments.

Can I make it ahead?
Yes. Cook the soup through the pork and root vegetables, cool and refrigerate it promptly, then reheat it to 165°F (74°C) before serving. Add the greens near the end of reheating so they stay bright and do not become overcooked.

Is sinigang always made with pork?
No. Pork sinigang is one popular version, but the dish is also made with fish, shrimp, beef, or other proteins. The sour broth and vegetable combination are adaptable, and particular ingredients vary among households and regions.

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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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