Filipino Sinigang Sour Soup (Printable)

Tangy Filipino soup with pork, vegetables, and savory tamarind broth

# What You Need:

01 - 2.2 lbs pork belly or pork ribs, cut into chunks

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

09 - 1 packet (1.4 oz) tamarind soup base mix

10 - 2 tbsp fish sauce

11 - 1 tsp salt

12 - ½ tsp freshly ground black pepper

13 - 6 cups water

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface for a clear broth.

02 - Add quartered tomatoes and onions to the pot. Simmer for 20 minutes until pork begins to tenderize.

03 - Add daikon radish slices and continue cooking for 10 minutes until slightly softened.

04 - Stir in eggplant, string beans, and green chili peppers. Simmer for 5 minutes until vegetables start to soften.

05 - Mix in tamarind soup base until fully dissolved, ensuring the broth achieves the desired tangy flavor profile.

06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning according to preference.

07 - Add spinach or water spinach leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to preserve texture.

08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

01 -

The way the sour broth somehow feels both refreshing and deeply comforting at the same time, like someone understands exactly what you need on a gray day
How the tender pork and vegetables soak up that tangy soup, making every spoonful feel like a complete meal

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The sour intensity varies between tamarind brands, so always start with less and add more gradually
Adding vegetables in stages prevents them from turning into mush, so follow that timing carefully

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