easy filipino pork sinigang recipe: Simple Tamarind Pork Soup
A simple, comforting Filipino-style pork sinigang made with tender pork shoulder, a bright tamarind broth, and easy-to-find vegetables. This beginner-friendly sour soup is especially good served with hot steamed rice.
Servings 6
Ingredients
- 2 pounds boneless pork shoulder trimmed and cut into 1 1/2-inch pieces (907 g)
- 8 cups water 1.9 L
- 1 medium yellow onion peeled and quartered, about 6 ounces (170 g)
- 2 medium Roma tomatoes quartered, about 8 ounces (225 g)
- 2 tablespoons fish sauce 30 mL, plus more to taste
- 1 packet tamarind soup base mix about 1.4 ounces (40 g)
- 1 small daikon radish peeled and cut into 1/2-inch half-moons, about 8 ounces (225 g)
- 8 ounces fresh green beans trimmed and cut into 2-inch pieces (225 g)
- 1 medium Japanese or Chinese eggplant cut into 1-inch pieces, about 8 ounces (225 g)
- 4 cups baby spinach lightly packed, about 4 ounces (115 g)
- Cooked white rice for serving (optional)
Instructions
- Place the pork, water, onion, tomatoes, and fish sauce in a large soup pot or Dutch oven. Bring to a boil over high heat. Skim off any gray foam that rises to the surface for a clearer broth.
- Reduce the heat to maintain a gentle simmer. Cover partially and cook for 40 to 45 minutes, or until the pork is becoming tender. Stir occasionally and add a splash of water if the liquid level drops too much.
- Stir in the tamarind soup base mix until dissolved. Taste the broth carefully; different brands vary in saltiness and sourness.
- Add the daikon and cook for 8 minutes. Add the green beans and eggplant, then simmer for 7 to 10 minutes more, until the vegetables are tender and the pork is very tender.
- Turn off the heat and stir in the spinach just until wilted, about 1 minute. Taste and add more fish sauce if needed. For a more sour broth, add a little more tamarind mix according to the package directions.
- Ladle the soup, pork, and vegetables into bowls. Serve hot with steamed white rice, if desired.