Sinigang is a beloved Filipino sour soup, celebrated for its tangy, savory broth and vibrant mix of vegetables and protein. Often made with tamarind, guava, or kamias for its signature sourness, this comforting dish features pork, shrimp, or fish, paired with hearty vegetables like kangkong, eggplant, and radish. Perfect for family gatherings, sinigang is a staple in Filipino homes, offering a balance of tart, salty, and umami flavors that warm the soul.
This step-by-step recipe focuses on Pork Sinigang with Tamarind, a classic version that’s both authentic and accessible. Whether you’re a seasoned cook or new to Filipino cuisine, this guide will help you create a delicious pot of sinigang to share with loved ones.
Ingredients (Serves 4-6)
- Protein:
- 1 kg (2.2 lbs) pork ribs or pork belly, cut into bite-sized pieces
- Vegetables:
- 1 medium white radish (daikon), peeled and sliced into rounds
- 1 medium eggplant, sliced into 1-inch pieces
- 1 bundle kangkong (water spinach), leaves and tender stems separated
- 1 cup string beans, cut into 2-inch lengths
- 2 medium tomatoes, quartered
- 1 medium onion, sliced
- 1 small taro (gabi), peeled and cubed
- 1 green bell pepper, sliced (optional, for mild spice)
- 2-3 long green chilies (siling pansigang), whole
- Seasonings:
- 1 packet (40g) tamarind powder (or 1/2 cup fresh tamarind pulp)
- 2 tablespoons fish sauce (patis)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- Other:
- 8 cups water (or pork broth for richer flavor)
- 2 tablespoons cooking oil
Equipment Needed
- Large pot (at least 5-quart capacity)
- Wooden spoon
- Knife and cutting board
- Strainer (if using fresh tamarind)
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to make the cooking process smooth. Rinse the pork ribs or belly under cold water to remove any bone fragments or impurities. Pat dry with paper towels and cut into 2-inch chunks if not pre-cut. For the vegetables, peel and slice the radish into 1/4-inch thick rounds, cut the eggplant into 1-inch pieces, and trim the string beans to 2-inch lengths. Separate the kangkong leaves from the tender stems, as they’ll be added at different times. Quarter the tomatoes, slice the onion, and peel and cube the taro. Keep the green chilies whole to add flavor without overwhelming heat.
Tip: If using fresh tamarind, soak 1/2 cup of tamarind pulp in 1 cup of warm water for 10 minutes. Mash the pulp with your hands, then strain to extract the juice, discarding the seeds and fibers.
Step 2: Boil the Pork
In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add the sliced onions and sauté for 2-3 minutes until translucent. Add the pork pieces and sear for 5-7 minutes, stirring occasionally, until lightly browned. This step enhances the flavor of the broth.
Pour in 8 cups of water (or pork broth) and bring to a boil. Once boiling, reduce to a simmer and skim off any scum or foam that rises to the surface with a ladle. Cover and let the pork simmer for 45-60 minutes, or until tender. If using pork belly, check after 30 minutes, as it cooks faster than ribs.
Tip: For a clearer broth, don’t skip skimming the foam. If you have a pressure cooker, you can reduce the pork cooking time to 20 minutes.
Step 3: Add the Tamarind and Seasonings
Once the pork is tender, stir in the tamarind powder (or fresh tamarind juice) to create the sour base. Add 2 tablespoons of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine, then taste the broth. Adjust the sourness by adding more tamarind powder (1 tablespoon at a time) or water if it’s too strong. The broth should be tangy but balanced, not overly acidic.
Tip: If tamarind powder is unavailable, you can substitute with guava paste or calamansi juice, but tamarind gives the most authentic flavor.
Step 4: Cook the Hard Vegetables
Add the taro cubes and radish slices to the pot. These denser vegetables need more cooking time, so simmer for 10-12 minutes until they start to soften. Next, add the string beans, eggplant, and tomatoes. Continue simmering for 5-7 minutes until the vegetables are tender but not mushy.
Tip: Taro adds a starchy thickness to the broth, enhancing its texture. Don’t overcook the eggplant, as it can turn soggy.
Step 5: Add the Soft Vegetables and Chilies
Toss in the kangkong stems, green bell pepper (if using), and whole green chilies. Simmer for 2 minutes, then add the kangkong leaves. Cook for another 1-2 minutes until the leaves are wilted but still vibrant green. The chilies should release a mild heat without breaking open—remove them before serving if you prefer less spice.
Tip: Kangkong cooks quickly, so add it last to preserve its texture and color.
Step 6: Taste and Adjust
Taste the broth again and adjust with more fish sauce, salt, or tamarind powder as needed. The ideal sinigang broth is a harmonious blend of sour, salty, and savory, with the pork and vegetables shining through. If the broth is too sour, add a pinch of sugar to balance it, though this is optional and less traditional.
Step 7: Serve and Enjoy
Turn off the heat and let the sinigang rest for 5 minutes to let the flavors meld. Ladle the soup into bowls, ensuring each serving has a mix of pork, vegetables, and broth. Serve hot with steamed jasmine rice and a side of fish sauce with calamansi or chili for dipping.
Serving Suggestion: For a traditional experience, serve sinigang family-style in a large bowl, with everyone helping themselves. Pair with a small dish of patis (fish sauce) mixed with crushed chili and calamansi juice for dipping the pork.
Cooking Tips for Perfect Sinigang
- Protein Variations: Swap pork for shrimp, bangus (milkfish), or salmon for a seafood twist. For shrimp, add them in the last 5 minutes of cooking to avoid overcooking. For fish, add in the last 7-10 minutes and keep the pieces whole.
- Sourness Options: If tamarind is unavailable, try sinigang mix packets, guava paste, or fresh kamias. Each imparts a unique sour profile—kamias is sharper, guava is milder.
- Vegetable Substitutions: Use okra, green beans, or bok choy if kangkong or string beans are hard to find. Adjust cooking times to avoid overcooking softer vegetables.
- Broth Clarity: For a clearer broth, blanch the pork briefly before the main cooking step, then discard the initial water.
- Make It Spicy: Add chopped siling labuyo (bird’s eye chili) for a fiery kick, especially popular in Bicolano-style sinigang.
Why You’ll Love This Sinigang
Sinigang is more than just a soup—it’s a hug in a bowl, embodying the Filipino love for bold, comforting flavors. The tamarind’s tangy punch, paired with tender pork and crisp vegetables, makes every spoonful a delight. This recipe stays true to its roots, using traditional ingredients and techniques, while offering tips for customization. Whether you’re cooking for a cozy weeknight dinner or a festive gathering, this sinigang will transport you to a Filipino table filled with warmth and flavor.
Nutritional Information (Per Serving, Approx.)
- Calories: 350-400 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 4g
- Sodium: 800mg (varies with fish sauce and salt)
Storage and Reheating
- Storage: Store leftover sinigang in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of water if the broth has thickened. Avoid microwaving to preserve the vegetables’ texture.
Final Thoughts
Making sinigang at home is a rewarding way to dive into Filipino cuisine. This recipe captures the essence of the dish with its vibrant broth, tender pork, and colorful vegetables. Don’t be afraid to tweak the sourness or add your favorite veggies to make it your own. Share this dish with family or friends, and enjoy the taste of the Philippines in every comforting bite.
