Filipino Sinigang Sour Soup (Print View)

Tangy Filipino soup with pork, vegetables, and savory tamarind broth for comforting meals.

# What You Need:

→ Protein

01 - 2.2 lbs 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 kangkong, washed
08 - 2 long green chili peppers

→ Flavoring and Seasoning

09 - 1 packet (about 1.4 oz) tamarind soup base mix
10 - 2 tbsp fish sauce
11 - 1 tsp salt
12 - 1/2 tsp 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.
02 - Add quartered tomatoes and onions. Simmer for 20 minutes until pork begins to tenderize.
03 - Stir in sliced daikon radish. Continue cooking for 10 minutes until slightly tender.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes.
05 - Mix in tamarind soup base, ensuring it dissolves completely into the broth.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed.
07 - Add spinach or kangkong leaves. Simmer for 2-3 minutes until just wilted.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

# Expert Tips:

01 -
  • The tamarind broth creates this addictive sour note that makes you go back for spoonful after spoonful
  • Its one of those rare soups that manages to be both refreshing and incredibly filling at the same time
02 -
  • Using fresh tamarind pods instead of the mix creates a completely different depth of flavor that is worth the extra effort
  • Adding shrimp or fish requires timing them perfectly at just 10 minutes before serving or they will turn rubbery and disappointing
03 -
  • Skimming the foam diligently in the first 10 minutes results in a clearer more elegant soup
  • Letting the pork simmer slowly before adding vegetables ensures the meat becomes meltingly tender

Go Back