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A bowl of Sinigang with pork, vegetables, and tamarind

Best Sinigang Recipe: A Filipino Sour Soup

Explore the authentic Sinigang recipe with step-by-step instructions, variations, and tips to perfect this Filipino comfort food.

  • Total Time: 1 hour 15 minutes
  • Yield: Serves: 4-6 people

Ingredients

Scale
  • 1 lb (450g) pork belly or ribs (can substitute with shrimp, fish, or beef)
  • 1 medium onion, quartered
  • 2 medium tomatoes, quartered
  • 1 pack of fresh tamarind (or tamarind paste as an alternative)
  • 1 medium radish, sliced
  • 1 medium eggplant, cut into rounds
  • 1 bunch of water spinach (kangkong)
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 cup okra, whole or sliced
  • 2–3 long green chilies (optional for spice)
  • 1 tablespoon fish sauce (patis) or to taste
  • Salt and pepper to taste
  • 6–8 cups water
  • 1–2 tbsp sugar (optional, to balance sourness)
  • 1–2 medium green mango or calamansi (optional, for extra sourness)

Instructions

  1. Prepare the Ingredients: Slice the pork into bite-sized pieces. Clean and prepare vegetables by slicing the radish and eggplant, trimming the string beans, and separating the water spinach leaves. For tamarind, boil fresh pods in water until soft, then strain out the juice. If using tamarind paste, skip this step and dissolve in water.
  2. Cook the Broth: In a large pot, sauté the onions and tomatoes in a tablespoon of oil over medium heat until softened. Add the pork pieces and sauté for 3-5 minutes until lightly browned. Then add water (about 6 cups) and bring it to a boil. Reduce the heat and simmer for 45 minutes to an hour, skimming off any foam or scum that rises to the surface.
  3. Add Souring Agent: Once the pork is tender, add the tamarind juice (or other souring agents like green mango or calamansi). Stir and taste for sourness. Adjust with additional tamarind or fruit for desired tanginess.
  4. Add Vegetables: Add the radish and eggplant first, as they take longer to cook. Simmer for 5-7 minutes. Next, add the string beans, okra, and long green chilies (if using). Continue to simmer for 5 more minutes
  5. Finally, add the water spinach and cook for 1-2 minutes until wilted.
  6. Season and Serve: Season with fish sauce, salt, and pepper to taste. You can also add a pinch of sugar if you prefer a milder sourness. Serve hot with steamed rice and a side of fish sauce mixed with chili.

Notes

  • Protein Options: Pork is the most traditional choice, but you can use shrimp, fish, or even beef for variations. Adjust the cooking time accordingly if using seafood.
  • Souring Agent Variations: If tamarind is unavailable, green mangoes, calamansi, or guava can be used as alternative souring agents. Commercial Sinigang mix is also available for convenience.
  • Customizing the Flavor: Add more sugar if you prefer a less sour taste, or more chilies if you enjoy spiciness.
  • Author: Emily Marano
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner

Nutrition

  • Calories: 350-400 kcal
  • Sodium: 700mg (varies depending on fish sauce)
  • Fat: 25g ( Vitamin C: 40% of the daily value (due to tamarind and vegetables)
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 25g (based on pork)

Keywords: Sinigang recipe Filipino tamarind soup Pork Sinigang Tamarind soup Filipino soup recipe Sinigang with vegetables