Filipino Sinigang Sour Soup (Printable Version)

A comforting Filipino soup with tender pork, assorted vegetables, and a signature tangy tamarind broth.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 - Add sliced daikon radish and continue cooking for 10 minutes until slightly softened.
04 - Stir in 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 into the broth for the signature tangy flavor.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve the desired balance of sour and savory.
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 serving bowls and serve immediately with steamed white rice as an accompaniment.

# Tips from hearthlykitchen:

01 -
  • The sour broth cuts through rich meat in a way that feels instantly comforting yet somehow light at the same time
  • Its one of those forgiving soups where you can toss in whatever vegetables are languishing in your crisper drawer
  • The way the sourness wakes up your palate makes everything taste better, including the simple steamed rice on the side
02 -
  • The longer this soup sits, the more intense the sour flavor becomes, so season conservatively at first
  • If using shrimp or fish instead of pork, add them during the last 10 minutes so they don't turn rubbery
  • Fresh tamarind requires boiling and straining the pulp, which takes extra time but tastes infinitely better than the packet version
03 -
  • Don't rush the skimming process at the beginning, a clear broth makes such a difference in the final presentation
  • If the soup is too sour, add a pinch more sugar or another tomato to balance it out

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