Filipino Sinigang Sour Soup (Printable)

A tangy and savory soup loaded with tender meats and fresh vegetables in a signature sour broth.

# What You'll Need:

→ Protein

01 - 2.2 pounds 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 ounces) tamarind soup base mix
10 - 2 tablespoons fish sauce
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - 6 cups water

# How To Make It:

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface.
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, string beans, and green chili peppers. Simmer for 5 minutes until vegetables are partially cooked.
05 - Mix in tamarind soup base until fully dissolved, ensuring the sour flavor is evenly distributed throughout the broth.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to balance sour and savory flavors.
07 - Add spinach or water spinach leaves and simmer for 2 to 3 minutes until just wilted. Avoid overcooking to maintain texture.
08 - Ladle hot soup into serving bowls and accompany with steamed white rice.

# Expert Tips:

01 -
  • The sour broth wakes up your entire palate and clears your sinuses like nothing else
  • It comes together in one pot but tastes like it simmered all day
  • Perfect for feeding a crowd or meal prepping for the week ahead
02 -
  • Never skip skimming the scum from boiling pork it keeps your broth clean tasting
  • Overcooking the greens is the biggest mistake they should still have some life in them
  • The sourness intensifies as it sits so make it a bit milder than you think
03 -
  • Make the broth a day ahead the flavors deepen incredibly
  • Keep some tamarind mix on hand to adjust sourness at the end

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