Filipino Sinigang Sour Soup (Printable Version)

Tangy Filipino soup with pork, vegetables, and savory tamarind broth

# What You'll Need:

→ 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, 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
12 - 0.5 tsp freshly ground black pepper
13 - 6 cups water

# How To Make It:

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 onions. Simmer for 20 minutes until pork begins to tenderize.
03 - Stir in sliced daikon radish. Continue cooking for 10 minutes until radish starts to soften.
04 - Add eggplant slices, trimmed string beans, and green chili peppers. Simmer for 5 minutes.
05 - Mix in tamarind soup base, ensuring it dissolves completely into the broth.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed.
07 - Add spinach or kangkong leaves. Simmer for 2-3 minutes until just wilted.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

# Expert Advice:

01 -
  • That perfect sour tang cuts through rich pork belly like nothing else
  • One pot feeds a crowd and gets even better as leftovers
  • The vegetable medley makes it feel like a complete meal
02 -
  • Never add all the vegetables at once or youll end up with mushy soup
  • The sour flavor intensifies as it sits, so season more conservatively at first
  • Seafood versions need much less cooking time to prevent rubbery texture
03 -
  • Make this a day ahead and the flavors will be infinitely better
  • Keep some extra tamarind mix handy in case you want to adjust the sourness at serving time

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