Filipino Sinigang Sour Soup (Printable)
Tangy Filipino soup with pork, vegetables, and savory tamarind broth.
# What You'll Need:
→ Protein
01 - 2.2 pounds pork belly or pork ribs, cut into chunks
→ Vegetables
02 - 2 medium tomatoes, quartered
03 - 1 large onion, peeled and quartered
04 - 1 daikon radish, peeled and sliced
05 - 10 string beans, trimmed and cut into 2-inch pieces
06 - 1 eggplant, sliced
07 - 2 cups spinach leaves or water spinach, washed
08 - 2 long green chili peppers
→ Flavoring and Seasoning
09 - 1 packet (1.4 ounces) tamarind soup base mix
10 - 2 tablespoons fish sauce
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - 6 cups water
# How to Make It:
01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface for a cleaner broth.
02 - Add quartered tomatoes and onions to the pot. Simmer for 20 minutes until pork begins to tenderize and vegetables soften.
03 - Stir in sliced daikon radish and continue cooking for 10 minutes until slightly tender but still holds shape.
04 - Add eggplant slices, trimmed string beans, and green chili peppers. Simmer for 5 minutes until vegetables begin to soften.
05 - Mix in tamarind soup base, ensuring it dissolves completely into the simmering liquid. Alternatively, dissolve fresh tamarind pulp in a small amount of water and strain into the soup.
06 - Season the soup with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve the perfect balance of sour and savory.
07 - Add spinach or water spinach leaves and simmer for 2-3 minutes just until wilted. Avoid overcooking to maintain vibrant color and texture.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice for a complete Filipino meal experience.
# Expert Suggestions:
01 -
- The sour broth hits your tongue like a wake-up call, warming you from the inside out on gray days
- Its a one-pot meal where tender pork and crisp vegetables soak up that signature tangy flavor
02 -
- Using fresh tamarind instead of the packet mix will completely transform this dish, though it requires boiling and straining the pulp
- Don't rush the skimming process at the beginning because leaving that foam in the pot makes the final broth cloudy
03 -
- Let the broth reduce slightly for a more concentrated flavor that clings to every ingredient
- Cut all vegetables into similar sized pieces so they cook at the same rate