Filipino Sinigang Sour Soup (Printable)

Tangy Filipino soup with pork, vegetables, and savory tamarind broth perfect for cold days.

# What You'll 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 water spinach, washed
08 - 2 long green chili peppers

→ Flavoring and Seasoning

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

# 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 for a clear broth.
02 - Add quartered tomatoes and onions 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 tender.
04 - Add eggplant slices, trimmed string beans, and green chili peppers. Simmer for 5 minutes until vegetables start to soften.
05 - Mix in tamarind soup base, dissolving completely into the broth to achieve the signature sour taste.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to balance sour and savory flavors.
07 - Stir in spinach or water spinach leaves and simmer for 2–3 minutes until just wilted. Avoid overcooking to maintain texture.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

# Expert Tips:

01 -
  • The sour broth cuts through rich meat like an old friend who knows exactly what you need
  • One soup bowl warms your hands and your heart on the dreariest days
02 -
  • The sourness develops as it sits so resist the urge to keep adding more tamarind immediately
  • Overcooking the spinach turns it into an unappetizing mush so watch the pot carefully at the end
03 -
  • Make this a day ahead if you can. The flavors deepen and the meat becomes even more tender
  • Leftovers freeze surprisingly well though the vegetables will be softer upon reheating

Return