Mom’s Pork Sinigang is a cozy, sour Filipino soup made with tender pork belly, loads of vegetables, and a savory tamarind broth. This recipe uses tamarind concentrate instead of the usual powdered mix for a naturally fruity and lightly sweet sourness!

Ingredients and Substitutes

*The Recipe Card below includes all the full measurements for these ingredients!

Pork: I like using thick chunks of pork belly for their fat content that gives richness to the soup. You may also use pork shoulder, butt, ribs, or neck bones for this recipe. Bone-in cuts add extra flavor, although cooking times will vary depending on their thickness/cut!

Tamarind concentrate: Tamarind gives the sinigang its characteristic tang. Lately, I’ve been loving using the concentrates as it really brings out the natural fruitiness of the tamarind without relying on the premade seasoning packs. Of course, feel free to use the packets in addition if you’d like additional sourness and intensity.

Pork bouillon cube, fish sauce: These will give the broth a more savory and intense umami flavor. Adjust to taste or replace with kosher salt if needed (the broth will just taste slightly lighter).

Tomato, onion, taro, white radish, eggplant, leafy greens, string beans, okra, finger chilies: These are the common vegetables used in sinigang. Tomatoes and onions add acidity and sweetness, while taro gives the broth a slightly starchy consistency. The rest add texture and heartiness, and you can always mix and match depending on your preference and availabilities in the Asian supermarkets.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

Simmer the pork: In a pot, combine together the water, tomatoes, onions, pork belly, tamarind, fish sauce, and pork bouillon. Boil, then let simmer until the pork is tender.

Add in the vegetables: Add the taro and white radish to soften first. Finish with the string beans, okra, eggplant, bok choy, and finger chilies. Simmer until the vegetables are just tender.

Season and serve: Taste the broth and adjust with more fish sauce, salt, or tamarind as needed. Serve warm with rice!

Cooking Tips

Balance the sourness and saltiness: The best sinigang has a bold, tangy broth and plenty of savory, umami flavor. I like to taste towards the end of cooking, since the veggies tend to release water that can dilute the soup. Feel free to add more tamarind for sourness or kosher salt for saltiness, adjust a little at a time.

Add the vegetables in stages: Timing is key when cooking the vegetables in sinigang. Taro and radish need longer to cook than leafy greens, which is why we add them in first. Once tender, follow with the rest of the vegetables to retain their texture and to keep everything from becoming mushy.

FAQs (Frequently Asked Questions)

Can I use sinigang mix instead of tamarind concentrate?

Yes! The packaged sinigang mix, such as Knorr or Mama Sita’s, are convenient alternatives if you can’t find the tamarind concentrates. Follow the packaged directions as a starting point, then gradually adjust the amount to taste. Since the mixes already contain salt and seasonings, you may need to reduce the fish sauce or bouillon initially if you’re following this recipe.

How do I store leftovers?

Store leftover sinigang in airtight containers in the refrigerator for up to 2 to 3 days. To reheat, simply bring the soup to a boil on stovetop, or reheat individual portions in the microwave until warm.

How do you serve sinigang?

Pork sinigang is most commonly served warm with a bowl of rice. For a more Filipino way of eating, serve the sinigang with a side of fish sauce to briefly dip the meat in before every bite! Add a few sliced chilies in the dip as well if you enjoy a little heat.

Looking for more delicious comfort foods? Here’s a few that you might enjoy:

• Pork Nilaga
• Chicken Tinola