Pork Sinigang Recipe is the kind of soup that turns any regular weeknight into something worth savoring.
The broth is tangy, savory, and packed with tender pork and fresh vegetables in every spoonful.
I grew up eating this Filipino classic on rainy afternoons, and it still feels like a warm hug in a bowl.
If you have never tried a sour soup before, this is the perfect place to start.
This dish pairs wonderfully with my Filipino Chicken Adobo Recipe if you want to build a full Filipino feast at home.
Below you will find everything you need, from the exact ingredients to the step by step process, so you can recreate that same comforting bowl at home.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pork Sinigang Recipe
This soup hits every note you want from a comfort food dish. It is sour, salty, savory, and loaded with vegetables, all in one pot.
It also happens to be one of the most forgiving recipes you can make. You can swap vegetables based on what is in your fridge without ruining the dish.
- One pot meal that covers protein, vegetables, and broth all at once
- Tangy tamarind broth that wakes up your taste buds
- Easy to adjust for spice level and sourness
- Great for meal prep since the flavor deepens the next day
- A budget friendly way to feed a hungry family
You might also enjoy: Tom Yum Soup Recipe
Ingredients
Most of these ingredients are easy to find at a regular grocery store, though a few specialty items work best if you can find them at an Asian market.
Every ingredient listed below has a specific job in building the broth, so try not to skip anything.
- 2 pounds pork belly or pork spare ribs, cut into 1.5 inch pieces
- 8 cups water
- 1 medium yellow onion, quartered
- 2 medium tomatoes, quartered
- 1 packet (1.4 ounces) tamarind soup mix, or 2 tablespoons tamarind paste
- 3 tablespoons fish sauce, plus more to taste
- 1 medium daikon radish, peeled and sliced into rounds
- 1 medium Asian eggplant, sliced diagonally
- 1 cup string beans (sitaw), cut into 2 inch pieces
- 4 cups water spinach (kangkong), washed and trimmed, tougher stems removed
- 1 to 2 long green chili peppers (siling pansigang)
- Salt and black pepper, to taste
This pairs beautifully with my Sauteed Green Beans with Garlic Recipe if you want an extra side of vegetables.
Kitchen Equipment Needed
You do not need anything fancy for this recipe. A few sturdy basics will get the job done well.
- Large stockpot or Dutch oven
- Chef’s knife
- Cutting board
- Fine mesh strainer, if using fresh tamarind pods
- Ladle
- Measuring cups and spoons
Read Also: Caldo De Res Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this soup more times than I can count.
None of these are required, but each one solves a real problem in the kitchen.
1. Mama Sita’s Sinigang sa Sampalok Mix
This is the tamarind mix I reach for most often because it gives the broth a clean, bright sourness without any guesswork.
It dissolves easily and the sourness level is consistent every single time.
If you are new to sinigang, this is the easiest way to get a reliable result.
2. Three Crabs Fish Sauce
Fish sauce quality really does matter here since it is one of the main seasonings in the broth.
This brand has a deep, savory flavor that is less harsh than cheaper alternatives. A little goes a long way, so one bottle lasts a long time.
3. Lodge Enameled Dutch Oven
A heavy bottomed pot distributes heat evenly, which helps the pork cook gently instead of turning tough.
This one holds heat well and cleans up easily after a long simmer.
It is also sturdy enough to double as your everyday soup pot.
4. OXO Good Grips Fine Mesh Strainer
If you ever want to use fresh tamarind pods instead of the packet mix, a good strainer makes the process painless.
This one has a sturdy handle and catches even the tiniest tamarind fibers. It is also handy for straining stock in other recipes.
I learned a lot of these broth building techniques while perfecting my Hot and Sour Soup Recipe.
Step-by-Step Instructions: How to Make Pork Sinigang
1. Prep the pork and vegetables
- Cut the pork belly or spare ribs into 1.5 inch pieces, trimming off any large pieces of excess fat if you prefer a leaner broth.
- Quarter the onion and tomatoes so they release their flavor quickly once they hit the hot water.
- Peel and slice the daikon radish into rounds about a quarter inch thick.
- Slice the eggplant diagonally into pieces roughly two inches long.
- Trim the string beans and cut them into two inch pieces.
- Wash the water spinach thoroughly under cold running water, then separate the leaves from the tougher lower stems and set aside.
2. Parboil the pork
- Place the pork pieces in your stockpot and cover with the 8 cups of water.
- Bring the pot to a boil over high heat, letting it bubble for about 3 minutes.
- Watch for gray foam or scum rising to the surface. This is normal and simply means impurities are cooking out of the meat.
- Use a spoon to skim off and discard this foam so your final broth stays clear.
3. Build the broth base
- Add the quartered onion and tomatoes directly into the pot with the pork.
- Lower the heat to a gentle simmer and cover the pot partially with a lid.
- Let everything simmer for 45 to 55 minutes, or until the pork is fork tender.
- Check occasionally and add a splash of water if the liquid reduces too much.
4. Add the souring agent
- Once the pork is tender, stir in the tamarind soup mix or tamarind paste.
- Mix well so the powder or paste fully dissolves into the broth with no clumps.
- Add the fish sauce at this point as well, starting with 3 tablespoons.
- Give the broth a taste. It should be noticeably sour with a savory backbone from the fish sauce.
5. Add the harder vegetables first
- Add the sliced daikon radish to the pot first since it takes the longest to soften.
- Simmer for about 5 minutes, then add the eggplant slices.
- Cook for another 3 to 4 minutes until the eggplant just begins to soften but still holds its shape.
- Drop in the string beans and the whole long green chili peppers.
- Simmer for another 3 minutes, until the beans turn bright green and slightly tender.
6. Add the water spinach last
- Turn off the heat completely before adding the water spinach leaves.
- Stir the leaves into the hot broth. The residual heat will wilt them perfectly within a minute or two.
- Avoid actively boiling the water spinach, since it turns mushy and loses its bright color very quickly.
7. Season and serve
- Taste the broth one final time and adjust with more fish sauce, salt, or tamarind mix as needed.
- Ladle the hot soup into bowls, making sure everyone gets a good mix of pork, vegetables, and broth.
- Serve immediately alongside a bowl of steamed rice and extra fish sauce on the side for dipping.
Another favorite: Wonton Soup Recipe
Tips for The Best Pork Sinigang
A few small adjustments can make a big difference in how this soup turns out. Keep these tips in mind as you cook.
- Season the broth in layers, adding fish sauce and tamarind gradually rather than all at once
- Choose pork with some fat and bone, since it gives the broth much more body and flavor
- Do not overcook the leafy greens, since they should stay bright and slightly tender
- Let the soup rest for a few minutes off the heat before serving so the flavors settle
- Use fresh tamarind pods for a deeper, fruitier sourness if you have the time
The same broth building technique works wonderfully in my Miso Soup Recipe too.
Serving Suggestions
Pork sinigang is traditionally served as a main course alongside plain steamed rice, which helps balance out the sourness of the broth.
A small dish of fish sauce with chili on the side is also a common addition for extra dipping.
If you want to round out the meal, a few simple sides work particularly well.
- Steamed jasmine rice
- Fresh cucumber slices on the side for a cooling contrast
- A simple fried egg for extra protein
- Iced calamansi juice or iced tea to sip alongside the soup
For a lighter option, try: Fried Rice Recipe
Variations of Pork Sinigang
Sinigang is a very flexible dish, and Filipino households often make it slightly differently depending on what is available.
Feel free to experiment once you have the base recipe down.
- Swap the pork for shrimp, salmon, or beef short ribs for a different protein
- Use fresh guava or green mango instead of tamarind for a different type of sourness
- Add taro root for a thicker, slightly starchy broth
- Make it spicier by adding extra sliced chili peppers or a spoonful of chili paste
- Try a vegetarian version using mushrooms and tofu in place of the pork
Read Also: Tom Kha Gai Recipe
Storage and Reheating
This soup actually tastes even better the next day once the flavors have had time to meld together.
Store and reheat it properly to keep the vegetables from turning too soft.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze the broth and pork separately from the leafy greens for up to 2 months
- Reheat gently on the stovetop over medium low heat until warmed through
- Add a small handful of fresh water spinach when reheating, since the original greens will have softened considerably
You might also enjoy: Pho Recipe
Nutritional Facts
These numbers are an estimate based on one serving out of six, using pork belly and the ingredient amounts listed above.
Actual values will vary depending on the exact cut of pork and portion size.
- Calories: 320 kcal
- Protein: 22 grams
- Carbohydrates: 14 grams
- Fat: 20 grams
- Fiber: 3 grams
- Sodium: 780 milligrams
This pairs nicely with my Caldo de Pollo Recipe if you are planning a week of comforting soups.
Health Benefits of Key Ingredients
Beyond tasting great, this soup brings a surprising amount of nutrition to the table.
Many of the vegetables used here are staples in traditional Filipino cooking for good reason.
- Water spinach is rich in vitamins A and C, along with iron
- Tamarind contains antioxidants and has been used traditionally to aid digestion
- Daikon radish is low in calories and provides a good amount of vitamin C
- String beans offer fiber along with vitamins A and K
- Pork provides protein along with B vitamins that support energy production
I use a similar mix of vegetables in my Beef Stew Recipe.
FAQs About Pork Sinigang
1. Can I use chicken instead of pork?
Yes, chicken thighs or drumsticks work well in this recipe.
Just reduce the initial simmering time to about 25 minutes since chicken cooks faster than pork.
2. What can I use if I do not have tamarind soup mix?
Fresh tamarind pulp works great, or you can substitute green mango, guava, or even a squeeze of lime for a different style of sourness.
Adjust the amount to taste since each option varies in strength.
3. Why does my broth taste flat?
This usually means it needs more fish sauce or tamarind.
Add small amounts of each, tasting as you go, until the broth has a good balance of sour and salty.
4. Can I make this soup ahead of time?
You can prepare the pork and broth a day in advance.
Add the fresh vegetables and leafy greens right before serving so they stay crisp and vibrant.
5. Is pork sinigang supposed to be spicy?
Traditionally it is only mildly spicy from the whole chili peppers, which infuse flavor without much heat.
If you want more spice, slice the peppers open or add extra chili to taste.
Read Also: Air Fryer Egg Rolls Recipe
Pork Sinigang
Ingredients
- 2 pounds pork belly or pork spare ribs cut into 1.5 inch pieces
- 8 cups water
- 1 medium yellow onion quartered
- 2 medium tomatoes quartered
- 1.4 ounces tamarind soup mix or 2 tablespoons tamarind paste
- 3 tablespoons fish sauce plus more to taste
- 1 medium daikon radish peeled and sliced into rounds
- 1 medium Asian eggplant sliced diagonally
- 1 cup string beans sitaw, cut into 2 inch pieces
- 4 cups water spinach kangkong, washed and trimmed, tougher stems removed
- 1 to 2 long green chili peppers siling pansigang
- Salt and black pepper to taste
Equipment
- Chef’s knife
- Cutting board
- Fine-mesh strainer optional, if using fresh tamarind pods
- Ladle
- Measuring cups
- Measuring spoons
Method
- Cut pork into 1.5 inch pieces. Quarter onion and tomatoes. Slice daikon into rounds, eggplant diagonally, and trim string beans into 2 inch pieces. Wash water spinach thoroughly.
- Place pork in stockpot with 8 cups water. Bring to a boil, let bubble for 3 minutes. Skim off gray foam that rises to the surface.
- Add quartered onion and tomatoes. Lower heat to a gentle simmer, cover partially. Cook for 45-55 minutes until pork is fork tender.
- Once pork is tender, stir in tamarind soup mix or paste. Add fish sauce. Taste and adjust sourness and saltiness as needed.
- Add daikon radish and simmer 5 minutes. Add eggplant and cook 3-4 minutes. Add string beans and chili peppers, simmer 3 minutes until beans are bright green.
- Turn off heat, add water spinach leaves. Stir into hot broth and let residual heat wilt them for 1-2 minutes. Do not boil.
- Season with additional fish sauce, salt, or tamarind if needed. Ladle into bowls and serve immediately with steamed rice.
Nutrition
Notes
- Season the broth in layers, adding fish sauce and tamarind gradually rather than all at once for best flavor balance.
- Choose pork with some fat and bone for a richer, more flavorful broth.
- Do not overcook the leafy greens – they should stay bright and slightly tender when served.
- Let the soup rest for a few minutes off the heat before serving so the flavors can settle and meld together.
- For a deeper, fruitier sourness, use fresh tamarind pods instead of the packet mix.
- Swap the pork for shrimp, salmon, or beef short ribs for a different protein variation.
- Use fresh guava or green mango instead of tamarind for a different type of sourness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor deepens the next day.
- Freeze the broth and pork separately from the leafy greens for up to 2 months.
- Add a small handful of fresh water spinach when reheating, as the original greens will have softened considerably.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pork sinigang is one of those dishes that feels like more than just dinner.
It is warm, comforting, and a little bit nostalgic, even if you are trying it for the first time.
I hope this recipe brings a bowl of that same comfort to your own table.
Give it a try this week, and let me know in the comments how your broth turned out.
I would also love it if you shared a photo of your bowl with friends or family who might enjoy this recipe too.
Recommended:
- Wonton Egg Drop Soup Recipe
- Air Fryer Spring Rolls Recipe
- Sweet and Sour Sauce
- Filipino Hot Cake Recipe
- Oxtail Soup Recipe
