How to Make Sinigang: A Tangy Filipino Soup

Sinigang is a Filipino sour soup, often made with pork, vegetables, and a bright tamarind broth served hot with rice. This version builds flavor from pork shoulder, tomato, onion, and a measured amount of tamarind, then adds the vegetables in stages so they turn tender without losing their shape. Families and regions make sinigang in different ways, including versions with seafood, beef, or other souring fruits.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
8 cups (1.9 L) water
1 medium yellow onion, about 6 oz (170 g), peeled and cut into wedges
2 medium ripe tomatoes, about 10 oz (280 g), cut into wedges
1 packet (about 40 g) sinigang sa sampalok soup mix, or ⅓ cup (80 ml) unsweetened tamarind concentrate
1 medium daikon radish, about 10 oz (280 g), peeled and cut into ½-inch (1 cm) half-moons
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
6 oz (170 g) kangkong, also called water spinach, or baby spinach, tough stems removed
1 tbsp (15 ml) neutral cooking oil
1 tbsp (15 ml) fish sauce, plus more to taste
½ tsp (2 g) ground black pepper
½ tsp (2.5 g) fine salt, only if needed after tasting
2 green Thai chilies, optional, left whole

Instructions

Prepare the ingredients. Cut the pork into even pieces so they cook at a similar rate. Wedge the onion and tomatoes, slice the daikon, and prepare the eggplant and beans. Rinse the kangkong or spinach and drain it well. If using sinigang mix, measure out the packet; if using concentrate, start with the listed amount and plan to adjust the broth after tasting.
Brown the pork for 5 minutes. Heat the oil in a large, heavy pot over medium-high heat. Add the pork in a single layer, working in batches if the pieces crowd the pot, and turn them until lightly browned on more than one side. The pork does not need to be cooked through at this point. Transfer any batches to a plate if necessary, then return all the pork to the pot.
Build the broth and simmer the pork for 45 minutes. Add the onion and tomatoes and stir for about 1 minute, scraping up browned bits. Pour in the water and fish sauce, add the black pepper, and bring the liquid to a boil; this usually takes about 5 minutes. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 45 minutes, skimming foam from the surface during the first few minutes if needed. Keep the liquid at a quiet simmer rather than a hard boil, which can make the broth cloudy and the pork less tender.
Check the pork and season the broth. Check the largest pork piece with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for this soup, continue simmering until the pork is also pleasantly tender when pierced with a fork. Stir in the sinigang mix, or the tamarind concentrate, and taste the broth. Packaged mix usually contains salt, so do not add the listed salt yet. If using concentrate, the broth may need more fish sauce or salt; make small adjustments after the vegetables cook.
Cook the firm vegetables for 5 minutes. Add the daikon and optional whole chilies. Keep the soup at a gentle simmer for 5 minutes, until the daikon begins to soften but still holds its shape. If the pot has reduced more than you like, add a little hot water.
Add the eggplant and beans, then simmer for 5 minutes. Stir in the eggplant and green beans without crushing the pork. Simmer until the eggplant is tender and the beans are bright and just cooked through. They should not be left so long that they collapse or become dull in color.
Finish with the greens for 2 minutes. Add the kangkong or spinach and press it gently into the broth. Simmer just until wilted. Taste the soup and add salt or fish sauce a little at a time. For a sharper sour broth, add a small spoonful more tamarind concentrate or a little additional soup mix, tasting after each addition. Remove the pot from the heat and serve while hot.

Tips

Balance sourness gradually. Tamarind soup mixes vary in saltiness and intensity, and concentrates vary by brand. Start with the amount listed, taste once it has dissolved, and adjust in small increments. Adding too much souring agent at once is harder to correct than adding a little more at the end.
Use a gentle simmer. A rolling boil can break up the pork and vegetables and stir fat and particles into the broth. A few small bubbles at the surface are enough to tenderize the shoulder while keeping the soup clear.
Choose a good substitute for kangkong. Water spinach is traditional in many versions but may be difficult to find. Baby spinach is a practical substitute and wilts quickly; it has a softer texture and a milder flavor. Swiss chard also works, though its stems need a few extra minutes before the leaves go in.
Keep the vegetables distinct. Cut daikon a little thicker than the softer vegetables and add ingredients in the order given. If you want to cook ahead, you can simmer the pork and broth first, then add fresh vegetables while reheating so they do not turn mushy.

Serving Suggestions

Serve sinigang in deep bowls with plenty of broth, pork, and vegetables in each portion. Steamed white rice is the classic partner: serve it on the side, or spoon the soup over it at the table. The rice softens the sharp, sour broth and makes the soup a satisfying meal. Offer extra fish sauce or a small dish of fish sauce with sliced chili for diners who like a saltier, hotter finish. Some people dip a piece of pork or vegetable into the condiment between spoonfuls rather than seasoning the whole pot.

Because the soup is already full of vegetables, keep accompaniments simple. Plain rice, sliced fresh tomatoes, or a crisp cucumber salad can round out the meal without competing with the tamarind. If serving a group, keep the pot covered over low heat only long enough to stay warm; prolonged simmering will soften the greens and eggplant.

Variations

Use another protein. Pork shoulder gives the broth body and becomes tender during simmering, but sinigang is also made with fish, shrimp, beef, and other proteins. For fish, use firm pieces and add them near the end so they do not fall apart; cook fish to 145°F (63°C), checked with a food thermometer. Shrimp cook quickly and should be added only for the final few minutes, until opaque and cooked through. Beef cuts suitable for stewing need a longer simmer than this pork version, so allow extra time for tenderness.

Change the souring ingredient. Tamarind is a familiar choice, but calamansi, green mango, guava, and other souring ingredients appear in different regional and household versions. Each gives the broth a different kind of acidity and aroma. If using a fresh sour fruit instead of the listed mix or concentrate, add it gradually and taste as you go; you may need less fish sauce or salt than the recipe calls for.

Adjust the vegetable mix. Taro, okra, mustard greens, or radish can take the place of some of the listed vegetables. Add firm roots early enough to soften and delicate greens near the end. If using taro, cut it into bite-size pieces and cook until tender; it will make the broth slightly thicker. Leave out the chilies for a mild pot, or serve them separately so each person can choose the heat level.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring the soup to shallow, covered containers so it cools promptly. Keep it refrigerated for 3 to 4 days. The broth and pork store well, although eggplant and leafy greens become softer each day. For the best texture, store extra greens separately when practical and add freshly cooked greens when reheating.

Reheat only the amount you plan to serve, either in a saucepan over medium heat or in a microwave-safe bowl, stirring occasionally. Bring the soup throughout to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. Add a splash of water if the broth has concentrated in the refrigerator, then taste and adjust the seasoning. Freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating. Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

What does sinigang taste like?

Sinigang is savory, tangy, and aromatic, with the precise sourness depending on the souring ingredient and how much is used. Tamarind gives this version a rounded, fruity tartness, while fish sauce adds savory depth. The vegetables and rice soften the intensity of the broth.

Can I make sinigang without a packet of soup mix?

Yes. Use unsweetened tamarind concentrate as listed, then season with fish sauce and salt to taste. A packet is convenient and may already contain salt and other seasonings, while concentrate gives you more control but may taste simpler. Begin with less concentrate if yours is especially strong.

Why is my sinigang not sour enough?

Different mixes and concentrates have different strengths, and a large pot of broth can dilute a small amount of tamarind. Stir in a little more souring ingredient, let it dissolve, and taste again before adding more. Check the salt as well: a broth that is under-seasoned can seem flatter, but salt and sourness are not interchangeable.

Can I prepare sinigang ahead of time?

Yes. Cook the pork and broth a day ahead, cool and refrigerate them promptly, then reheat and cook the vegetables shortly before serving. This approach keeps the greens and eggplant from sitting in hot broth and becoming overly soft. If the chilled broth has a solid layer of fat, you can lift off some of it before reheating.

Can I use pork ribs instead of pork shoulder?

Yes. Meaty ribs make a flavorful broth, but thickness and cut can change how long they take to become tender. Keep them at a gentle simmer and check both tenderness and the USDA FSIS safe minimum temperature for whole pork cuts. Add time as needed before adding the vegetables, since the vegetables should not have to wait in the pot while the meat finishes cooking.

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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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