What Are the Ingredients in Sinigang? A Classic Recipe

Sinigang is a Filipino sour soup, commonly made with pork, vegetables, and a tamarind-based broth served hot with rice. Its signature tartness balances the savory broth, while the vegetables add sweetness and texture; ingredients vary by region and household.

Ingredients

2 lb (900 g) bone-in pork shoulder, cut into 1½-inch (4 cm) pieces
10 cups (2.4 L) water
1 medium yellow onion (about 7 oz / 200 g), peeled and quartered
2 medium tomatoes (about 10 oz / 280 g), cut into wedges
1 tbsp (15 ml) fish sauce, plus more to taste
1 packet (about 1.4 oz / 40 g) sinigang sa sampalok mix, or ½ cup (120 ml) unsweetened tamarind concentrate; adjust to taste
1 lb (450 g) daikon radish, peeled and cut into ½-inch (1 cm) half-moons
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 medium eggplant (about 8 oz / 225 g), cut into 1-inch (2.5 cm) pieces
2 small green chilies, such as long green finger chilies, left whole (optional)
1 bunch (about 6 oz / 170 g) water spinach (kangkong), cut into 3-inch (7.5 cm) lengths; substitute baby spinach or Swiss chard
½ tsp (2.5 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper

Instructions

Put the pork and water in a large, heavy pot. Bring to a boil over medium-high heat, skimming off the gray foam that collects on top. This helps keep the broth clear.
Add the onion and tomatoes. Lower the heat to maintain a gentle simmer, partially cover, and cook for 45 minutes, or until the pork is tender. Avoid a hard boil, which can make the broth cloudy and the meat tough.
Stir in the fish sauce and tamarind mix. If using concentrate instead, begin with about ⅓ cup (80 ml), then add more after tasting. Simmer for 5 minutes so the sour flavor disperses through the broth.
Add the daikon and chilies, if using. Simmer for 8 minutes, then add the green beans and eggplant. Cook for 7–10 minutes, until the vegetables are tender but still hold their shape.
Check a thick piece of pork with a food thermometer, without touching the bone. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for this soup, cook the shoulder until it is fork-tender, which takes longer than the minimum temperature. If it is not tender, simmer longer.
Stir in the water spinach and cook for 1–2 minutes, just until wilted. Taste the broth and adjust with more tamarind for sourness, fish sauce or salt for savoriness, or a little water if it is too intense. Serve hot.

Tips

Build the sourness gradually. Tamarind mixes and concentrates vary in strength. Start with less than you think you need, taste after simmering, and add more a spoonful at a time.
Use the right tamarind substitute. Unsweetened tamarind concentrate is the closest convenient alternative to sinigang mix. If unavailable, calamansi or lime juice can add acidity, but the flavor will be brighter and less earthy; stir it in near the end and adjust to taste.
Keep vegetables from overcooking. Add firm daikon first and delicate greens last. Cut vegetables into similar-sized pieces so they cook evenly, and avoid boiling the soup vigorously after adding them.
Choose a suitable pot and cut. A heavy pot helps maintain a steady simmer. Bone-in shoulder gives the broth body; boneless shoulder works too, though the soup may be a little less rich. Skim foam early for a cleaner-tasting broth.

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 separately. Offer extra fish sauce and sliced chilies at the table for those who want a saltier or hotter bowl. The broth is meant to be distinctly sour, but the ideal balance is a matter of taste.

Variations

Pork sinigang is one familiar version, but the soup is also made with beef, shrimp, or fish. For a seafood version, use about 1½ lb (680 g) peeled shrimp or firm fish pieces and add them near the end; cook fish to the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer. Shrimp should turn opaque and firm. Seafood cooks much faster than pork, so do not simmer it for the full recipe time.

For a lighter or meat-free pot, leave out the pork and use vegetable broth or water, then season with salt or a little soy sauce instead of fish sauce. Add extra mushrooms or tofu if desired. Taro, okra, radish, and other seasonal vegetables can replace or supplement the listed vegetables. Kangkong, or water spinach, is traditional in many versions; baby spinach is easier to find but softer and less crisp.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. The vegetables will soften as they sit, so for the best texture you can store the broth and pork separately from any vegetables that are still crisp. Freeze cooled soup in airtight freezer-safe containers for up to 2–3 months; thaw overnight in the refrigerator. Reheat only the portion you need on the stove or in the microwave until it reaches 165°F (74°C), stirring to heat evenly. Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

What are the main ingredients in sinigang?
The core ingredients are a souring agent—usually tamarind—water or broth, a protein such as pork, and vegetables. Onion, tomato, fish sauce, and greens commonly round out the flavor, though combinations differ by cook.

What gives sinigang its sour taste?
Tamarind is a popular choice, used as fresh fruit, concentrate, or a packaged soup mix. Some versions use other souring ingredients, including calamansi, guava, green mango, or bilimbi, which give the broth a different character.

Is sinigang mix the same as tamarind?
No. Packaged sinigang mix is a seasoned powder that typically includes tamarind flavoring, salt, and other ingredients. Tamarind concentrate is a more direct souring ingredient, so its strength and saltiness differ; add it gradually and season the soup yourself.

Can I make sinigang without pork?
Yes. Shrimp, fish, or beef are common alternatives, and a vegetable-based version is also possible. Adjust the cooking time to the protein: seafood goes in near the end, while beef generally needs a longer simmer to become tender.

Can I make sinigang ahead?
Yes. Cook the soup a day ahead, cool it promptly, and refrigerate it. The flavors mingle as it rests, although the vegetables may become softer when reheated. Heat leftovers to 165°F (74°C) before serving.

What should I serve with sinigang?
Steamed rice is the usual accompaniment and complements the tangy broth. Serve extra fish sauce or chilies on the side so each person can season their bowl.

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

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