Sinigang is one of those dishes that feels like a hug in a bowl. This pork sinigang version brings a lively sourness from tamarind with some fresh veggies simmered together. It’s straightforward to make and warms you up without any fuss.
The Story Behind This Recipe
I first fell for sinigang when visiting a friend in Manila. The bright and tangy broth was such a contrast to the heavier soups I was used to, but it instantly felt comforting. This version uses pork shoulder, which gets tender and juicy while soaking up all that delicious sour broth.
On busy nights, I love how this soup comes together quickly with simple pantry staples like tamarind paste and whatever veggies I have on hand, usually some radish, tomatoes, and green beans. It’s not too heavy but still fills you up.
One little tip I learned is to add the tamarind paste towards the end and taste as you go to get the perfect balance of sourness for your palate. Some days I go a little more tart, other times I leave it milder, and either way it’s satisfying.
We often eat this alongside steamed rice and a little dipping sauce on the side. It’s a humble dish but gets appreciated every time I make it, especially when the weather calls for something comforting yet fresh.
Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 1 lb pork shoulder, cut into chunks
- 6 cups water or broth
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup radish, sliced
- 1 cup green beans, trimmed
- 2 tbsp tamarind paste
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- Salt and pepper, to taste
- Cooked white rice, for serving
Instructions
- Step 1. In a large pot, combine pork, water or broth, onion, and tomatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes until pork is tender.
- Step 2. Add radish and green beans to the pot. Simmer for another 5-7 minutes until vegetables are just tender.
- Step 3. Stir in the minced garlic and fish sauce. Then gradually add tamarind paste, stirring and tasting until the broth reaches your desired level of tanginess.
- Step 4. Season with salt and pepper as needed. Remove onion quarters before serving if you like.
- Step 5. Serve hot with steamed white rice.
Tips for Success
- Use pork shoulder or pork ribs for better tenderness and flavor.
- Add tamarind paste slowly because its sourness can vary between brands.
- Feel free to swap in other vegetables like bok choy or eggplant depending on what you have.
- For a lighter version, use water; broth adds depth if you prefer richer flavor.
Variations & Substitutions
- Try shrimp or fish instead of pork for a seafood sinigang twist.
- Make extra broth and enjoy leftovers as a comforting lunch soup the next day.
- Add a small handful of fresh spinach or kale at the end for some additional greens.
- Use fresh tamarind pods if available, but soaking the pulp and straining takes more time.
