Sinigang Recipe From Scratch: Tamarind Pork Soup

Sinigang is a Filipino sour soup, often made with pork, vegetables, and a tangy tamarind broth served hot with rice. This from-scratch version uses whole tamarind pods for fresh, adjustable sourness, while a gentle simmer makes the pork tender and leaves the vegetables pleasantly distinct.

Ingredients

1 lb (450 g) fresh tamarind pods, in their shells
2½ lb (1.1 kg) bone-in pork shoulder or pork ribs, cut into 1½-inch (4 cm) pieces; ask a butcher to cut the ribs if needed
10 cups (2.4 L) water, plus a little extra if needed
1 medium yellow onion, about 8 oz (225 g), peeled and quartered
2 medium ripe tomatoes, about 10 oz (280 g), quartered
1 tsp (2 g) whole black peppercorns
2 tbsp (30 ml) fish sauce, plus more to taste
1 medium daikon radish, about 8 oz (225 g), peeled and cut into ½-inch (1 cm) half-moons
1 small Japanese eggplant, about 6 oz (170 g), cut into 1-inch (2.5 cm) pieces
1 cup (100 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 long green chili, such as a finger chili, left whole or slit once lengthwise
4 cups (120 g) water spinach (kangkong), leaves and tender stems separated into manageable pieces
½ tsp (3 g) fine salt to start, then more as needed
Steamed rice, for serving (about 4 cups cooked / 600 g)

Instructions

Prepare the tamarind extract. Rinse the tamarind pods and break off their hard tips. Put them in a saucepan with enough water to cover, bring to a boil, then simmer for 15 minutes, until the pods are soft and the pulp is loosening. Drain, reserving about 1 cup (240 ml) of the cooking water. When cool enough to handle, squeeze and mash the pods through a fine-mesh sieve over a bowl. Scrape the underside of the sieve to collect the thick pulp, and discard the seeds, fibers, and shells. Stir in enough reserved water to make about 1½ cups (360 ml) of smooth, pourable extract. Set aside.
Start the pork broth. Put the pork, 10 cups (2.4 L) water, onion, tomatoes, peppercorns, and ½ teaspoon salt in a large, heavy pot. Bring slowly to a boil over medium-high heat. Skim off the gray foam that rises during the first several minutes; this helps the broth look clearer and taste cleaner. Lower the heat until the liquid is at a steady, gentle simmer rather than a rolling boil.
Simmer until tender. Partially cover the pot and simmer for about 75 minutes, turning the pork once or twice. Keep the broth at a low bubble and add a splash of water if the pork is no longer mostly submerged. Begin checking tenderness around the 65-minute mark: a fork should enter the meat easily, though it should not be falling apart. Ribs and shoulder pieces can take a little longer depending on their size. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C), followed by a 3-minute rest, as the safe minimum for whole cuts of pork. Once the pork is tender, turn off the heat and let it rest in the hot broth for at least 3 minutes.
Season the soup with tamarind. Skim excess fat from the surface if you prefer a lighter broth. Stir in the tamarind extract and fish sauce, then bring the pot back to a gentle simmer for 8 minutes so the sour flavor blends into the broth. Taste before adding more tamarind: pods vary in sourness, so it is easier to add another spoonful than to correct a broth that has become too sharp.
Cook the firm vegetables first. Add the daikon and whole green chili. Simmer for 7 minutes, then add the eggplant and green beans. Continue simmering for about 8 minutes, or until the daikon is tender when pierced but still holds its shape, and the beans and eggplant are cooked through without turning mushy.
Finish and balance. Stir in the water spinach and cook for 1–2 minutes, just until wilted. Remove the chili if you want its mild aroma without much heat. Taste the broth and adjust with fish sauce for savory depth, salt if it tastes flat, or more tamarind extract for extra tartness. If the soup is intensely sour, add water a little at a time rather than sugar; the goal is a bright, savory broth. Serve hot with steamed rice.

Tips

Adjust the sourness gradually. Fresh tamarind ranges from mildly tangy to sharply sour. Start with about three-quarters of the prepared extract, taste after simmering, and add the rest a spoonful at a time. Keep any unused extract refrigerated and use it within a few days.
Keep the broth at a gentle simmer. A hard boil can make pork fibers tighten and break vegetables apart. Skimming early and simmering steadily also helps the soup stay clean-tasting. The broth may look cloudy from tomatoes and tamarind; that is normal.
Choose the pork cut to suit the result. Bone-in ribs give the broth a rounded, savory flavor; shoulder is meatier and easier to portion. If using boneless shoulder, cut it into even pieces and begin checking it early, since smaller chunks may become tender faster.
Substitute the greens thoughtfully. Water spinach, also called kangkong, is sold in some Asian markets. If it is unavailable, use baby spinach, added at the very end; it wilts faster and has a softer texture. For a more substantial substitute, use chopped Swiss chard and add its stems with the green beans.

Serving Suggestions

Serve sinigang in deep bowls so each person gets broth, pork, and a mix of vegetables. Put hot steamed rice on the table separately; diners can spoon the soup over rice or alternate bites of rice with sips of sour broth. A small dish of fish sauce with sliced fresh chili is a useful condiment for anyone who wants a saltier or spicier bowl, but taste the soup first because the broth is already seasoned.

For a relaxed meal, serve the pot family-style with extra rice and a simple side of sliced cucumber or tomato. These fresh sides give the table a crisp contrast without competing with the soup’s tamarind flavor. If serving a large group, keep the greens out until shortly before eating so they stay bright rather than sitting in hot broth and becoming overly soft.

Variations

Sinigang has many regional and family versions, and the souring ingredient and vegetables can vary. Pork is common, but beef short ribs or fish are also used in different preparations. If using fish, add sturdy pieces near the end and simmer gently just until cooked; fish should reach 145°F (63°C) at its thickest point, checked with a food thermometer. Delicate fillets may break up, so serve them carefully and avoid stirring vigorously.

If fresh tamarind pods are difficult to find, use unsweetened tamarind concentrate. Start with 2 tablespoons (30 ml), stir it into the soup, and add more in small increments because concentrates differ in strength; the flavor may be less fresh and fruity than pod-made extract. A packet of sinigang soup mix is another practical shortcut, but it changes this from a fully scratch-made broth and may contain considerable salt. Add it gradually and wait until the end to season with fish sauce or salt.

For more vegetables, add peeled taro in 1-inch (2.5 cm) chunks with the daikon and simmer until tender, or replace the green beans with sliced okra. Taro thickens the broth slightly, while okra adds a softly slippery texture. To make the soup without pork, use vegetable broth and firm tofu or mushrooms; the result will be lighter and will not have the same savory depth from bones and pork.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. Stored at 40°F (4°C) or below, it keeps for 3–4 days. The pork and broth hold up well, but water spinach and eggplant soften as they sit. If you know there will be leftovers, you can cook only the portion of greens you plan to serve and add fresh greens when reheating the remaining soup.

Reheat only the amount you need in a saucepan over medium heat, stirring occasionally, until the broth is steaming and the leftovers reach 165°F (74°C), checked with a food thermometer. Avoid repeated cycles of cooling and reheating; divide a large batch into meal-size portions instead. To freeze, cool the soup promptly and freeze it in airtight containers for up to 2–3 months for best quality. Leave a little space for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C); add fresh greens after thawing if you want a brighter texture.

Frequently Asked Questions

Can I make sinigang without fresh tamarind pods?

Yes. Unsweetened tamarind concentrate is the closest practical substitute; start with a small amount and adjust to taste. Tamarind paste can also work, though it may be thicker and more concentrated. Avoid sweetened tamarind products, which can make the broth taste more like a sauce than a sour soup. A packaged sinigang mix is convenient, but check its label and season the pot only after it has dissolved.

How do I fix sinigang that is too sour?

Add hot water or unsalted broth in small amounts, then taste again and add a little fish sauce or salt if the dilution has made the soup taste flat. Adding more vegetables or broth can also soften the sourness. Sugar is not the best first fix because it changes the balance rather than simply reducing the intensity; use only a tiny pinch if you deliberately prefer a sweeter-tart profile.

Why is my pork still tough after simmering?

It may need more time, especially if the pieces are large or the pot has only been gently simmering for part of the stated time. Keep the liquid at a low, steady bubble and continue cooking in 10-minute increments until a fork slips into the meat easily. A vigorous boil does not speed up tenderizing reliably and can make the outside of the meat dry before the connective tissue softens.

Can I prepare the soup ahead?

Yes. Cook the pork and broth a day ahead, cool and refrigerate them promptly, then reheat the soup and cook the vegetables shortly before serving. The broth may have a layer of solidified fat on top after chilling; lift off some or all of it according to preference. Add the greens at the end so they stay tender and fresh-tasting.

What can I use instead of water spinach?

Baby spinach is the simplest substitute and needs only a minute or two in the hot soup. Swiss chard, mustard greens, or bok choy also work, though each gives a different texture and flavor. Add thicker stems earlier than the leaves so they have time to soften. The leafy greens are flexible; keep the sour broth, pork, and vegetables balanced to your taste.

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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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