Filipino Sinigang Sour Soup (Printable)
Tangy Filipino soup with tender pork, fresh vegetables, and savory tamarind broth perfect for cozy meals.
# What You'll Need:
→ Protein
01 - 2.2 pounds 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 water spinach, washed
08 - 2 long green chili peppers
→ Flavoring and Seasoning
09 - 1 packet (1.4 ounces) tamarind soup base mix
10 - 2 tablespoons fish sauce
11 - 1 teaspoon salt
12 - ½ teaspoon freshly ground black pepper
13 - 6 cups water
# Directions:
01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface.
02 - Add quartered tomatoes and onion. 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.
05 - Mix in tamarind soup base until fully dissolved, ensuring the signature tangy flavor develops throughout the broth.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed for optimal balance.
07 - Add spinach or water spinach leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to maintain texture.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.
# Expert Advice:
01 -
- The perfect balance of sour and savory feels like a warm embrace on difficult days
- One pot, endless vegetables, and that unmistakable Filipino comfort everyone craves
02 -
- Overcooking the greens turns this soup muddy—add them last and watch them like a hawk
- Fresh tamarind requires extra effort but the depth is worth the ten minutes of boiling and straining
03 -
- Make extra broth—it reheats beautifully and tastes even better the next day
- Cold rice from the fridge soaks up the hot broth without becoming gummy