Pork Sinigang
Pork Sinigang is a hearty Filipino soup made with pork simmered until tender in a tamarind-based broth. Vegetables such as radish, eggplant, okra, string beans, and kangkong are added to create a colorful and nutritious meal. Fish sauce enhances the savory depth, while tamarind provides the signature sourness. The result is a comforting dish with a bold, refreshing flavor. It is traditionally served with steamed rice. Pork Sinigang is simple to prepare and perfect for family dinners.
Ingredients
- 2 pounds pork belly or pork ribs, cut into serving pieces
- 8 cups water
- 1 large onion, quartered
- 2 tomatoes, quartered
- 2 tablespoons fish sauce
- 1 packet tamarind soup mix, or 1/2 cup tamarind pulp
- 1 daikon radish, sliced
- 1 eggplant, sliced
- 8 okra pods
- 1 cup string beans, cut into 2-inch pieces
- 2 cups kangkong (water spinach) or spinach
- 2 green chili peppers (optional)
- Salt and pepper to taste
Instructions
- In a large pot, combine pork and water. Bring to a boil and skim off any foam.
- Add onion and tomatoes. Simmer for 45–60 minutes until the pork becomes tender.
- Stir in fish sauce and tamarind soup mix.
- Add radish and cook for 5 minutes.
- Add eggplant, okra, string beans, and chili peppers. Simmer until tender.
- Stir in kangkong and cook for 1–2 minutes.
- Adjust with salt and pepper to taste.
- Serve hot with steamed rice.
Notes
- Pork belly provides rich flavor; ribs offer a meatier alternative.
- Tamarind gives the signature sour taste.
- Fish sauce adds savory depth.
- Add vegetables according to cooking time.
- Kangkong is traditional but spinach works well.
- The soup should taste pleasantly tart.
- Skimming the broth keeps it clear.
- Serve immediately while hot.