Filipino Sinigang Sour Soup (Printable)

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

# What You 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 water spinach, 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, or to taste
12 - ½ tsp freshly ground black pepper
13 - 6 cups water

# How to Make It:

01 - Bring water to a boil in a large pot. 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 daikon radish slices and continue cooking for 10 minutes until slightly softened.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables start to cook through.
05 - Mix in tamarind soup base, ensuring it dissolves completely into the broth for that signature tangy flavor.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve the perfect balance of sour and savory.
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 on the side.

# Expert Tips:

01 -
  • The tangy broth cuts through rich pork belly while warming you from the inside out
  • Its one of those rare soups that actually gets better overnight, making leftovers something to celebrate
02 -
  • Never add all your vegetables at once or you will end up with mushy textures instead of distinct tender bites
  • The sourness should make your mouth pucker slightly, so do not be afraid to add more tamarind if it tastes too mild
03 -
  • Letting the soup rest for 10 minutes off the heat before serving allows the flavors to marry and develop more complexity
  • Using bone-in pork ribs instead of belly adds collagen that creates a silkier, more luxurious mouthfeel

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