Tangy tamarind pork soup with vegetables
Filipino Sinigang
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Filipino Sinigang
Tangy tamarind pork soup with vegetables
★4.6(12)
A sour and savory Filipino soup loaded with pork ribs, tomatoes, radish, green beans, and leafy greens in a tangy tamarind broth. The ultimate Filipino comfort soup.
15m
Prep Time
60m
Cook Time
75m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sinigang is the Philippines' most comforting sour soup — a clear, tangy broth that warms the soul on rainy days. The sourness comes from tamarind, which provides a fruity acidity unlike any other ingredient.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
Ingredients
- 2 lbs pork spare ribs, cut into pieces
- 1 packet tamarind soup base (sinigang mix) or 1/2 cup tamarind paste
- 2 large tomatoes, quartered
- 1 large daikon radish, sliced
- 1 cup green beans, cut into 2-inch pieces
- 2 cups kangkong (water spinach) or baby spinach
Instructions
- 1
Boil pork ribs in 10 cups water. Skim foam, then simmer for 40 minutes until tender.
- 2
Add tomatoes and onions. Cook 10 minutes until softened.
- 3
Stir in tamarind soup base or tamarind paste. Add daikon and cook 5 minutes.
- 4
Add green beans and cook 3 minutes until crisp-tender.
- 5
Add kangkong leaves, cook 1 minute until just wilted. Season with fish sauce and serve with rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork ribsShrimp or salmon belly
Seafood sinigang is equally beloved in the Philippines
KangkongBaby spinach
Wilts similarly and is much easier to find outside Asia
Tips & Storage
Pro Tips
Sinigang mix packets are convenient and authentic — find them at Filipino or Asian grocery stores.
Add a couple of green chilies (siling haba) for a subtle heat that complements the sourness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days. The soup gets even more flavorful overnight.
Reheating
Reheat on the stovetop. Add the leafy greens fresh when reheating.
Nutrition Facts
Per serving (85mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates18g
Fat22g
Fiber780mg
Sugar4g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes it sour?
- Tamarind is traditional, but guava, green mango, or calamansi can also be used as the souring agent.
- Can I use shrimp instead of pork?
- Yes, sinigang na hipon (shrimp sinigang) is very popular. Add shrimp near the end so they do not overcook.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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