Filipino Sinigang Sour Soup (Printable)

Tangy Filipino soup with pork, vegetables, and sour tamarind broth for cozy meals.

# What You'll Need:

01 - 2.2 pounds pork belly or pork ribs, cut into chunks

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

09 - 1 packet tamarind soup base mix (about 1.4 ounces)

10 - 2 tablespoons fish sauce

11 - 1 teaspoon salt

12 - ½ teaspoon freshly ground black pepper

13 - 6 cups water

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface for a clearer broth.

02 - Add quartered tomatoes and onions to the pot. 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, trimmed string beans, and green chili peppers. Simmer for 5 minutes until vegetables start to cook through.

05 - Mix in tamarind soup base until fully dissolved, ensuring the signature tangy flavor is evenly distributed throughout the broth.

06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve the perfect balance of sour and savory.

07 - Stir in spinach or kangkong leaves and simmer for 2-3 minutes just until wilted, being careful not to overcook.

08 - Ladle hot soup into bowls and serve immediately with steamed white rice on the side.

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The broth hits that perfect sweet spot between tangy and savory that makes you want to sip it straight from the bowl
Its one of those rare dishes that feels equally cozy on a rainy Tuesday and impressive enough for Sunday dinner

02 -

Skimming the foam in the first 10 minutes is nonnegotiable for a clean tasting broth
Vegetables go in by hardness, not randomly, so nothing turns to mush or stays raw

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