Sinigang With Tomato Sauce: A Tangy Pork Soup

Sinigang with tomato sauce is a Filipino sour soup, here made with pork, vegetables, tomatoes, and tamarind for a savory broth with a bright, tangy finish. Tomato sauce deepens the soup’s color and flavor, while the tamarind keeps it recognizably tart; ingredients and sourness vary among households and regions.

Ingredients

2 lb (900 g) bone-in pork shoulder or pork ribs, cut into 1½- to 2-inch pieces
8 cups (1.9 L) water, plus more as needed
1 medium yellow onion (about 6 oz / 170 g), peeled and quartered
2 medium tomatoes (about 10 oz / 280 g), cut into wedges
1 cup (240 ml) plain tomato sauce
1 packet (about 1.4 oz / 40 g) sinigang sa sampalok mix, or ⅓ cup (80 ml) unsweetened tamarind concentrate; adjust to taste
2 tablespoons (30 ml) fish sauce, plus more to taste
1 medium daikon radish (about 12 oz / 340 g), peeled and sliced into ½-inch rounds
1 medium eggplant (about 8 oz / 225 g), cut into 1-inch chunks
8 oz (225 g) green beans, trimmed and cut into 2-inch lengths
2 cups (about 90 g) loosely packed water spinach (kangkong), cut into 3-inch lengths; substitute baby spinach or bok choy
2 green finger chilies, whole (optional)
¼ teaspoon (1 g) ground black pepper
1 teaspoon (5 g) salt, only if needed after seasoning

Instructions

Prepare the ingredients. Cut the pork into even pieces, quarter the onion, wedge the tomatoes, and prepare the vegetables. Keep the water spinach leaves and tender stems separate from the tougher vegetables so they can be added at the end.
Start the broth. Put the pork, water, onion, tomatoes, tomato sauce, and fish sauce in a large heavy pot. Bring to a boil over medium-high heat, skimming off foam that collects on the surface. Reduce the heat to maintain a gentle simmer; avoid a hard boil, which can make the broth cloudy and the meat less tender.
Simmer until tender. Partially cover the pot and simmer for 45–55 minutes, checking occasionally and adding a little water if the pork is not covered. The pork should be tender but not falling apart. Check a piece with a food thermometer: pork whole cuts must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; the longer simmer here is intended to make shoulder or ribs tender.
Season the soup. Stir in the sinigang mix or tamarind concentrate, pepper, and optional whole chilies. If using packaged mix, begin with about three-quarters of the packet, taste, and add more gradually; brands differ in sourness and salt. Simmer for 3 minutes, then taste the broth. Add fish sauce for savory depth or a little salt if needed.
Cook the firm vegetables. Add the daikon and simmer for 8 minutes. Add the eggplant and green beans, then cook for another 5–7 minutes, until the vegetables are tender but still hold their shape. For softer vegetables, simmer a few minutes longer.
Finish with greens. Stir in the water spinach stems and leaves, or the substitute greens. Cook just until wilted, about 1–2 minutes. Remove the pot from the heat and taste once more for sourness and seasoning. Serve hot.

Tips

Choose your souring ingredient: Sinigang mix is convenient and often includes salt, so season only after adding it. Tamarind concentrate gives a straightforward sour note; start with less than the listed amount if it is especially concentrated. For a traditional fresh-tamarind approach, simmer about 8 oz (225 g) ripe tamarind in water until soft, mash and strain it, then use the liquid in place of mix or concentrate. This takes extra time and may produce a fruitier, less standardized sourness.
Use a gentle simmer: Keep the broth at a quiet bubble rather than boiling vigorously. Skim early foam for a cleaner-looking soup, and add water if evaporation exposes the pork.
Add vegetables in stages: Daikon needs longer than leafy greens. Adding everything at once can leave the radish firm and turn the greens dull and overcooked.
Balance after the souring mix: Taste before adding extra salt or fish sauce. If the soup is too sour, dilute it with a little hot water or unsalted broth; if it is too mild, add more tamarind gradually.

Serving Suggestions

Serve sinigang hot in deep bowls with steamed white rice, either alongside the soup or spooned into the broth. Put extra fish sauce and sliced chilies on the table for diners who want a saltier or hotter bowl. Include pork, vegetables, and plenty of broth in each serving; the soup is substantial enough to be the main dish.

Variations

For a lighter, leaner soup, use pork loin or tenderloin, but add it later and simmer only until tender so it does not dry out. Bone-in ribs give the broth a fuller flavor; boneless shoulder is easier to portion. You can replace pork with peeled shrimp, adding it near the end and cooking until opaque and at least 145°F (63°C), or use firm white fish and cook it gently until it reaches 145°F (63°C). For a meat-free version, omit the pork and fish sauce, use vegetable broth, and season with salt or a vegetarian fish-sauce alternative; the result will be lighter and less savory. Chayote, taro, or another sturdy vegetable can replace some of the daikon or eggplant, though cooking times will vary. Tomato sauce is the defining adjustment in this version; canned diced tomatoes alone make the broth less smooth and less rich.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. Keep refrigerated for 3–4 days. The vegetables soften as they sit, so for the best texture you can store the broth and pork separately from extra greens if you plan ahead. Reheat only the portion you need on the stovetop or in a microwave until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Stir during microwave heating and check the temperature in several places. Add a splash of water if the broth has become too concentrated. Freeze cooled soup in airtight containers for up to 2–3 months for best quality; thaw in the refrigerator before reheating to 165°F (74°C). Do not leave cooked soup at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make sinigang with tomato sauce ahead?
Yes. Cook the broth and pork a day ahead, cool promptly, and refrigerate within 2 hours. Reheat to 165°F (74°C), then cook freshly cut vegetables in the simmering soup so they keep more of their texture.

Is tomato sauce traditional in sinigang?
Recipes vary, and tomato is common in many versions of sinigang, but tomato sauce is a particular variation rather than a requirement. It gives this recipe a fuller tomato flavor and richer-looking broth alongside the tamarind sourness.

What if I can’t find water spinach?
Use baby spinach or bok choy. Baby spinach needs only a brief wilt; bok choy stems may need a few extra minutes, so add them before the leaves. These substitutes change the texture and flavor slightly but work well in the soup.

Can I use fresh tamarind instead of sinigang mix?
Yes. Simmer ripe tamarind in water until soft, mash it, and strain the liquid into the soup. Start with a modest amount and adjust to taste, since fresh tamarind varies in sourness and the preparation takes longer than using a packet.

How do I keep the pork tender?
Use shoulder or ribs and simmer gently until tender. A vigorous boil can toughen the meat and cloud the broth. If using lean tenderloin, add it near the end because it cooks much faster than shoulder.

Why is my sinigang too sour or salty?
Packaged mixes vary in salt and acidity. Start with only part of the packet, taste after it dissolves, and add more in small amounts. If the finished broth is too strong, dilute it with hot water or unsalted broth rather than adding sugar.

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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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