Filipino Sinigang Sour Soup (Printable)

Tangy Filipino soup with tender pork, fresh vegetables, and signature sour broth for ultimate comfort.

# 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 (about 1.4 oz) tamarind soup base mix
10 - 2 tbsp fish sauce
11 - 1 tsp salt
12 - ½ tsp freshly ground black pepper
13 - 6 cups water

# Method:

01 - Bring water to a boil in a large stockpot. Add pork chunks and skim off any scum that rises to the top for a clearer broth.
02 - Add quartered tomatoes and onions to the pot. Simmer for 20 minutes until the pork begins to soften.
03 - Stir in daikon radish slices and continue cooking for 10 minutes until slightly tender.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables are partially cooked.
05 - Mix in the tamarind soup base, dissolving completely into the broth to achieve the signature tangy flavor.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed for balance.
07 - Add spinach or kangkong leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to maintain texture.
08 - Ladle hot soup into serving bowls and accompany with steamed white rice.

# Expert Hints:

01 -
  • The broth's sourness cuts through rich meat, making each spoon feel cleansing and deeply satisfying
  • One pot feeds a crowd and somehow tastes even better the next day
02 -
  • Skimming the foam from boiling pork is tedious but absolutely worth it for a clear, clean-tasting broth
  • Letting the soup rest for 10 minutes off heat allows flavors to marry even more deeply
03 -
  • Add vegetables in stages based on their cook time so nothing turns to mush
  • A splash of calamansi juice at the end brightens everything if you want extra sourness

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