Sinigang Tamarind Soup Mix: How to Make Pork Sinigang

Sinigang is a Filipino sour soup, often made with pork, vegetables, and a tangy tamarind broth. Tamarind soup mix makes the broth quick to season, while fresh tomatoes, radish, green beans, and leafy greens give the pot texture and a savory, balanced flavor.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
8 cups (1.9 L) water, plus a little more if needed
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 tamarind sinigang soup mix, about 1.4 oz (40 g); packet sizes and strengths vary, so check its label
1 tablespoon (15 ml) fish sauce, plus more to taste
8 oz (225 g) daikon radish, peeled and cut into ½-inch (1 cm) half-moons
1 medium Asian 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) water spinach, also called kangkong, or baby spinach, thick stems separated from leaves
¼ teaspoon (0.5 g) ground black pepper

Instructions

Prepare the ingredients. Cut the pork into evenly sized pieces so they cook at a similar rate. Cut the onion and tomatoes into wedges, prepare the radish, eggplant, and beans, and rinse the greens well. If using water spinach, separate the thicker stems from the leaves; the stems need a little longer in the broth.
Start the pork broth. Put the pork, water, onion, and tomatoes in a large, heavy pot. Bring it to a boil over medium-high heat, which takes about 10 minutes, skimming off any gray foam that gathers on top. Lower the heat so the broth simmers gently rather than boiling hard. A steady, mild simmer helps the pork soften without making the broth cloudy or reducing it too quickly.
Simmer until the pork is tender. Cover the pot partly and simmer for 45 minutes, checking occasionally that the liquid is bubbling gently. Stir in the tamarind soup mix and fish sauce, then taste a spoonful of broth. The packet supplies both sourness and salt, so do not add extra salt yet. If the pork is not tender after the timed simmer, keep cooking it in 5-minute increments before adding the quick-cooking vegetables.
Check the pork and season the broth. Check the center of the largest pork 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; keep the pieces in the hot broth, covered, for that 3-minute rest. The pork in soup is usually simmered until more tender than the safety minimum. Add the black pepper, then adjust the broth with a little more fish sauce or water if needed.
Cook the firm vegetables. Add the radish and simmer for 8 minutes, until it is beginning to turn tender but still holds its shape. Add the eggplant and green beans and simmer for 6 minutes more. If the pieces are unusually large, give them another minute or two; the vegetables should be tender enough to eat but not falling apart.
Finish with the greens. Add the water spinach stems and cook for 1 minute, then add the leaves and cook for about 1 minute more, just until wilted. Baby spinach can go in all at once for the final minute. Turn off the heat and taste the broth again. Tamarind mixes differ, so add water if it is too sharp or concentrated, or a small amount of fish sauce if it tastes flat.
Serve hot. Ladle pork, vegetables, and broth into bowls, making sure each serving gets a mix of ingredients. Keep any remaining soup out at room temperature for no longer than 2 hours before refrigerating it.

Tips

Let the packet guide the seasoning. Tamarind mixes vary in saltiness and sourness, and some packets are smaller or more concentrated than others. Start with one packet as listed, taste after it dissolves, and adjust gradually. Adding more mix is easy; correcting an overly salty or sour pot is harder.
Use a gentle simmer. A rolling boil can break up the pork and vegetables and evaporate broth faster than expected. If the liquid drops below the level you want, add hot water a little at a time. This keeps the flavor from becoming too concentrated while the pork finishes cooking.
Substitute greens thoughtfully. Water spinach is a common choice, but it may be hard to find. Baby spinach is convenient and wilts quickly, though it is softer and less crisp. Swiss chard also works; add its chopped stems with the green beans and its leaves near the end.
Keep vegetables in distinct pieces. Daikon, eggplant, and beans do not soften at exactly the same pace. Cut the radish a little smaller than the eggplant and add each vegetable at the stated stage. This helps prevent mushy greens and beans while the radish is still firm.

Serving Suggestions

Serve sinigang hot in deep bowls, with steamed white rice on the side or in a separate bowl. Rice is useful for balancing the sour broth and makes the meal more filling; spooning a little broth over the rice is an easy way to serve it. Put extra fish sauce on the table for anyone who wants a saltier finish, but taste the soup first because the seasoning packet may already provide plenty.

For a simple meal, serve the soup with rice and nothing more. If you want another dish on the table, choose something mild and not too saucy, such as sliced cucumber or quickly sautéed greens. The soup already has pork, broth, and several vegetables, so a heavy side can compete with its bright, sour flavor. Provide serving spoons so guests can choose their preferred balance of broth, meat, and vegetables.

Variations

Use another protein. Bone-in pork ribs can replace the shoulder and make a rich broth, but they may need extra simmering time before they become tender. Check the meat rather than relying only on the clock, and add the vegetables once the pork is nearly ready. Beef chuck is another option, though it has a deeper flavor and can take longer to soften. For shrimp or fish, use a shorter cooking time and add them near the end so they do not overcook; check fish with a thermometer and cook it to 145°F (63°C).

Change the vegetables. Taro, okra, or sliced green pepper can be used alongside or in place of some of the listed vegetables. Taro needs time to become tender, so add it with the radish. Okra cooks more quickly and can make the broth slightly thicker. Seasonal vegetables are common in home versions of sinigang, so the pot does not have to contain one fixed combination.

Adjust the sourness without another packet. If the finished soup needs more tang, stir in a little tamarind concentrate, if available, and taste again. Fresh calamansi or lime juice can add a brighter citrus note, but it changes the flavor from a straightforward tamarind broth. Add citrus by the teaspoon at the table or just before serving rather than pouring in a large amount at once.

Make it without fish sauce. Leave it out for a fish-free version and season carefully with a small amount of salt, tasting as you go. Fish sauce contributes savory depth as well as salt, so the result will be a little less rounded. Check the soup-mix packet ingredients too, since formulations differ and may include fish-derived ingredients.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container so it cools more quickly, or divide it into meal-size containers before chilling. Refrigerated sinigang keeps for 3 to 4 days. The broth may taste slightly more sour after a day as the flavors mingle, and the vegetables may soften, but the soup can still be reheated safely within that storage window.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally until the broth is steaming and the pork and vegetables are hot throughout. Use a food thermometer to bring leftovers to 165°F (74°C), the USDA FSIS reheating temperature. Add a splash of water if the broth has become too concentrated. Avoid repeatedly warming and cooling the whole pot; portioning leftovers makes it easier to heat only what you need.

For longer storage, freeze the soup in airtight freezer-safe containers, leaving a little space at the top for expansion. For best texture, use it within about 2 to 3 months. Thaw it in the refrigerator and reheat to 165°F (74°C). The pork and broth freeze well, although eggplant and leafy greens can become softer after thawing. If texture matters, freeze a portion before adding the greens and cook fresh greens into the reheated soup.

Frequently Asked Questions

What does sinigang soup mix do?
The packet seasons the broth with tamarind sourness and usually salt and other flavorings, making it a convenient alternative to preparing tamarind from scratch. Its exact ingredients, packet size, and strength vary, so read the label and taste the broth before adding more seasoning. Tomatoes and fish sauce in this recipe add fresh, savory notes around the mix.

Can I make sinigang without a soup-mix packet?
Yes. Tamarind paste or concentrate can provide the sour base, but it is not a one-for-one seasoning replacement because it may not contain salt or the other seasonings in a packet. Start with a small amount, taste, and adjust with salt or fish sauce. Fresh tamarind can also be simmered and strained, but it takes more preparation and the amount needed depends on how concentrated the fruit is.

Why is my sinigang too sour or too salty?
Packets vary, and using a smaller volume of broth than the label expects can make their flavor too strong. Add hot water in small amounts until the broth is balanced. If it is too salty, water is the most useful correction; adding more vegetables can also soften the impression of salt if they are available. If it is too sour, dilute first and taste again rather than adding sugar, which can make the broth taste sweet instead of balanced.

Can I prepare sinigang ahead of time?
Yes. You can make the pork broth and refrigerate it, then bring it back to a simmer and cook the vegetables shortly before serving. This approach helps the greens and beans stay fresher in texture. Refrigerate the cooked broth within 2 hours and use it within 3 to 4 days. Reheat leftovers to 165°F (74°C), and do not leave the pot at room temperature while preparing other dishes.

What can I use if I cannot find water spinach?
Baby spinach is the easiest substitute and needs only a brief time in the hot broth. Swiss chard, mustard greens, or another tender leafy green can also work, although each changes the flavor and texture slightly. For sturdy greens, add chopped stems earlier than the leaves. Avoid simmering tender leaves for a long time, since they lose color and become soft.

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).