Filipino Sinigang Sour Soup (Print Version)
Tangy and savory Filipino soup loaded with tender pork, assorted vegetables, and signature sour broth.
# What You 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 kangkong, 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 6 cups 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 onions to the pot. Simmer for 20 minutes until pork begins to tenderize and flavors meld together.
03 - Stir in sliced daikon radish and continue cooking for 10 minutes until the radish becomes tender but still retains some crunch.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables are partially cooked.
05 - Mix in the tamarind soup base, ensuring it dissolves completely. If using fresh tamarind pulp, mash and strain into the soup for smooth texture.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning according to preference, balancing sour and savory 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 for a complete Filipino comfort meal.
# Handy Tips:
01 -
- The perfect balance of sour and savory that wakes up your entire palate
- One of those rare dishes that tastes even better the next day
02 -
- Skimming the foam from boiling pork might seem tedious, but it's the difference between a clear, beautiful broth and a cloudy one
- Don't add all vegetables at once, the timing of each addition affects the final texture dramatically
03 -
- Make a double batch and freeze portions, the flavor only gets better over time
- If your tamarind soup base tastes too artificial, add a splash of rice vinegar for natural acidity