Pork Sinigang Ingredients and Procedure for a Tangy Soup

Pork sinigang is a Filipino sour soup, commonly made with pork, tamarind, vegetables, and a savory broth served hot with rice. Its balance of tart, meaty, and fresh flavors makes it comforting, while adding vegetables near the end keeps them from turning mushy; families and regions vary the ingredients and sourness.

Ingredients

2 lb (900 g) bone-in pork shoulder or pork ribs, cut into 1½- to 2-inch (4- to 5-cm) pieces
10 cups (2.4 L) water, plus a little more if needed
1 medium yellow onion (about 6 oz/170 g), peeled and quartered
2 medium tomatoes (about 10 oz/280 g), quartered
2 tablespoons (30 ml) fish sauce, plus more to taste
1 packet (about 1.4 oz/40 g) sinigang seasoning mix, preferably tamarind-based, or ⅓ cup (80 ml) tamarind concentrate; start with less and adjust
1 medium daikon radish (about 12 oz/340 g), peeled and cut into ½-inch (1-cm) half-moons
8 oz (225 g) green beans, trimmed and cut into 2-inch (5-cm) pieces
1 medium eggplant (about 8 oz/225 g), cut into 1-inch (2.5-cm) chunks
2 cups (about 85 g) water spinach (kang kong), cut into 3-inch (7.5-cm) lengths, or baby spinach
2 green Thai chilies or 1 mild green chile, whole (optional)
½ teaspoon (2.5 g) fine salt, only if needed after seasoning
Cooked white rice, for serving

Instructions

Prepare the pork and vegetables. Cut the pork into even pieces so it cooks at a similar rate. Rinse and cut the vegetables, keeping the water spinach separate from the firmer vegetables. If using a seasoning packet, check its instructions and salt content; some mixes are already quite salty.
Start the broth. Put pork, water, onion, tomatoes, and fish sauce in a large, heavy pot. Bring just to a boil over medium-high heat, skimming off foam that rises to the surface. Reduce the heat to maintain a gentle simmer and partially cover the pot.
Simmer until tender. Cook for 60 to 75 minutes, turning the pork once or twice, until it is tender and easy to pierce. Add a little hot water if the broth reduces more than you like. For food safety, check a large piece of pork 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. For this soup, continue simmering until the meat is tender; the soup’s simmering broth will be much hotter.
Season the sour broth. Stir in about three-quarters of the seasoning mix, or ¼ cup (60 ml) tamarind concentrate, then taste. Add more in small increments until the broth is pleasantly sour but still savory. Tamarind concentrate varies in strength, so it may take less or more than the listed starting amount. If using a packet, follow its package directions as well. Add the daikon and simmer for 8 minutes.
Cook the remaining vegetables. Add the green beans and eggplant, plus whole chilies if using. Simmer for 5 to 7 minutes, until the vegetables are just tender. Stir in the water spinach and cook for 1 to 2 minutes, just until wilted.
Finish and serve. Taste the broth and adjust with a little more fish sauce, souring mix, or water. Add salt only if it needs it. Serve hot in bowls, with rice on the side.

Tips

Choose a good cut: Bone-in shoulder or ribs give the broth a fuller flavor, though boneless shoulder also works. Cut pieces evenly, and allow extra simmering time if they are large or especially tough.
Adjust sourness gradually: Tamarind products differ in concentration, and packet mixes often contain salt. Add most of the souring ingredient after the pork is tender, taste, and increase a little at a time.
Use accessible substitutes: Tamarind-based sinigang mix is convenient. Tamarind concentrate is another option; lime or lemon juice can add tartness in a pinch, but the citrus flavor is sharper and less rounded. Stir citrus juice in at the end, to taste. Baby spinach can stand in for water spinach, though it wilts faster.
Keep the vegetables intact: Cut them into generous pieces and add them in stages. A hard boil can break up the pork and vegetables, so keep the soup at a gentle simmer.

Serving Suggestions

Serve sinigang in deep bowls with plenty of broth, pork, and vegetables, alongside steamed white rice. Diners can spoon rice into the soup or eat it between spoonfuls. Put extra fish sauce and sliced fresh chile on the table for anyone who wants a saltier or hotter bowl. Since the broth is the main seasoning, taste it just before serving and avoid adding salt automatically.

Variations

There is no single fixed combination of sinigang ingredients. Pork belly makes a richer soup, while ribs provide bones and a meaty broth; either may need more time to become tender. Substitute taro for some or all of the daikon for a softer, starchier texture, adding it with the radish so it has time to cook. Some versions use mustard greens, bok choy, or other available greens in place of water spinach. For a lighter broth, trim excess fat from the pork or chill the soup and lift off the solidified fat before reheating. If using a less sour mix or concentrate, add it gradually and taste rather than relying on a fixed amount.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, preferably in shallow, covered containers. Keep the soup refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. The vegetables soften during storage, but the broth remains flavorful. To freeze, cool promptly, pack into freezer-safe containers with room for expansion, and freeze for up to 2 to 3 months for best quality; thaw in the refrigerator. Reheat on the stove until the soup reaches 165°F (74°C), checking with a food thermometer, and bring it to a steady simmer. Stir gently and add a splash of water if the broth has concentrated. Reheat only the portion you plan to eat.

Frequently Asked Questions

What makes sinigang sour?
Tamarind is a common souring ingredient, used as fresh fruit, concentrate, or a convenient seasoning mix. The exact choice varies. Add the souring agent gradually because its strength and the preferred tartness differ.

Can I make pork sinigang without a seasoning packet?
Yes. Use tamarind concentrate, starting with about ¼ cup (60 ml) for this pot and adjusting to taste. If you have fresh tamarind pulp, simmer it separately in water, strain out the seeds and fibers, and stir the liquid into the soup a little at a time. Season with fish sauce as needed.

How do I know when the pork is done?
Use a food thermometer in a thick piece, avoiding bone. USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. For the tender texture typical of sinigang, shoulder and ribs are usually simmered longer until easy to pierce.

Can I make sinigang ahead?
Yes. Cook the pork and broth a day ahead, chill promptly, and refrigerate. Reheat to 165°F (74°C), then add the vegetables and cook until just tender. This helps prevent the greens and other vegetables from becoming overly soft while stored.

Why is my sinigang too sour or salty?
If it is too sour, dilute the broth with hot water and adjust with a little fish sauce if needed. If it is too salty, add water and unsalted cooked vegetables or pork. Next time, use less seasoning mix at first; packet mixes can contain substantial salt.

What can I use instead of water spinach?
Baby spinach is widely available and works well; add it at the very end because it wilts quickly. Bok choy or mustard greens are also practical choices, though each brings a different texture and flavor.

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

Spotted an error? Tell us and we will correct it (corrections policy).