Filipino Sinigang Sour Soup (Printable Version)

Tangy Filipino soup with tender pork and vegetables in signature sour broth.

# What You 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 kangkong, 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
12 - ½ teaspoon freshly ground black pepper
13 - 6 cups water

# Directions:

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface for a clearer broth.
02 - Add quartered tomatoes and onion to the pot. Simmer for 20 minutes until pork begins to tenderize.
03 - Stir in sliced daikon radish and continue cooking for 10 minutes until slightly softened.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables are partially cooked.
05 - Mix in tamarind soup base, ensuring it dissolves completely into the broth for consistent sour flavor throughout.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning according to preference.
07 - Add spinach or kangkong leaves and simmer for 2–3 minutes until just wilted. Avoid overcooking to maintain texture and color.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

# Expert Advice:

01 -
  • The broth is a perfect balance of tangy and savory that wakes up your palate
  • Its a complete meal in one bowl with tender meat, vegetables, and that soul-warming soup
  • The recipe is incredibly forgiving and adapts to whatever protein or vegetables you have on hand
02 -
  • Never skip skimming the foam when boiling pork, or your broth will look cloudy and taste less clean
  • Add seafood proteins during the last 10 minutes only, or they will become tough and rubbery
  • The sour intensifies as the soup sits, so season slightly more conservatively when first cooking
03 -
  • Let the pork simmer longer than you think necessary before adding vegetables for the most tender meat
  • Taste your broth after the tamarind dissolves completely before adding more salt, as the sourness affects your perception of saltiness

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