Filipino Sinigang Sour Soup (Printable)

Tangy Filipino soup with pork, vegetables, and signature sour broth perfect for rainy days.

# 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 (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, or to taste
12 - ½ tsp freshly ground black pepper
13 - 6 cups water

# How to Make:

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 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 softened.
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. For fresh tamarind, boil pulp, mash, then strain into the soup.
06 - Season with 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 texture and color.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice on the side.

# Expert Tips:

01 -
  • The perfect balance of tangy tamarind and savory pork creates an addictive broth that warms you from the inside out
  • Its a complete meal in one bowl, tender meat plus vibrant vegetables swimming in that soulful sour soup
02 -
  • Always add your leafy greens last, otherwise theyll turn yellow and sad from overcooking
  • The sour intensity develops as it sits, so start with less tamarind than you think you need
03 -
  • Let your pork pieces develop a golden sear in a hot pan before adding water for deeper flavor
  • A splash of calamansi or lemon juice at the end brightens the entire soup

Return