Filipino Sinigang Sour Soup (Printer-friendly)

Tangy Filipino soup with tender pork, vegetables, and sour tamarind broth.

# What You'll 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, or to taste
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 top 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 start to cook through.
05 - Mix in tamarind soup base until fully dissolved, ensuring the signature tangy flavor is evenly distributed throughout the broth.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve balanced savory and sour notes.
07 - Add spinach or kangkong leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to maintain vibrant color and texture.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice as a traditional accompaniment.

# Expert Advice:

01 -
  • The sour broth wakes up your palate like nothing else, that perfect tangy punch that makes you go back for spoonful after spoonful
  • Its incredibly forgiving, you can swap proteins, add whatever vegetables are wilting in your fridge, and it somehow always tastes like home
02 -
  • Never add all your vegetables at once, the timing is everything, and mushy string beans will ruin the entire experience
  • Fresh tamarind requires boiling, mashing, and straining, but the difference in flavor depth is absolutely worth the extra effort
03 -
  • Cook your pork the day before and refrigerate the solidified fat, removing it before reheating for a lighter but still flavorful soup
  • Add a splash of calamansi juice at the very end if you can find it, that citrus brightness elevates the sourness in ways tamarind alone cannot achieve

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