Filipino Sinigang Soup

Filipino Sinigang Soup

Tangy tamarind broth simmers pork and vegetables into a sour, savory Filipino comfort soup.

Total 1 hr 50 min Makes 6 servings Calories 310/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Fish

Sinigang is a beloved Filipino sour soup built on tamarind broth, tender pork ribs, and vegetables like radish, eggplant, and water spinach. The broth's puckering tang balances the richness of the pork, making it a staple at family tables served over steamed rice. Fish sauce and green chilies round out the flavor for a warming, savory-sour bowl.

Ingredients

  • 2 pounds pork ribs, cut into serving pieces
  • 8 cups water
  • 1 onion, quartered
  • 2 tomatoes, chopped
  • 1.5 ounces tamarind soup base mix
  • 1 radish (daikon), peeled and sliced
  • 1 eggplant, sliced
  • 2 cups water spinach (kangkong), trimmed
  • 10 string beans, cut into 2-inch pieces
  • 2 green finger chilies (siling pangsigang)
  • 3 tablespoons fish sauce
  • 0 salt and pepper, to taste

Method

  1. Place pork ribs in a 6-quart pot and cover with 8 cups water. Bring to a boil over high heat, skimming off any scum that rises.

  2. Add the onion and tomatoes, reduce heat to low, cover, and simmer until the pork is tender.

  3. Stir in the tamarind soup base mix until fully dissolved into the broth.

  4. Add the radish slices and simmer until just tender.

  5. Add the eggplant, string beans, and green chilies. Simmer until vegetables are tender.

  6. Stir in the fish sauce and add the water spinach, cooking just until wilted.

  7. Season with salt and pepper to taste, then remove from heat and serve hot with steamed rice.

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    Filipino Sinigang Soup

    Sinigang is a beloved Filipino sour soup built on tamarind broth, tender pork ribs, and vegetables like radish, eggplant, and water spinach. The broth's puckering tang balances the richness of the pork, making it a staple at family tables served over steamed rice. Fish sauce and green chilies round out the flavor for a warming, savory-sour bowl.

    1 hr 50 min 6 servings 310 cal

    Ingredients

    • 2 pounds pork ribs, cut into serving pieces
    • 8 cups water
    • 1 onion, quartered
    • 2 tomatoes, chopped
    • 1.5 ounces tamarind soup base mix
    • 1 radish (daikon), peeled and sliced
    • 1 eggplant, sliced
    • 2 cups water spinach (kangkong), trimmed
    • 10 string beans, cut into 2-inch pieces
    • 2 green finger chilies (siling pangsigang)
    • 3 tablespoons fish sauce
    • 0 salt and pepper, to taste

    Method

    1. 1

      Place pork ribs in a 6-quart pot and cover with 8 cups water. Bring to a boil over high heat, skimming off any scum that rises.

    2. 2

      Add the onion and tomatoes, reduce heat to low, cover, and simmer until the pork is tender.

    3. 3

      Stir in the tamarind soup base mix until fully dissolved into the broth.

    4. 4

      Add the radish slices and simmer until just tender.

    5. 5

      Add the eggplant, string beans, and green chilies. Simmer until vegetables are tender.

    6. 6

      Stir in the fish sauce and add the water spinach, cooking just until wilted.

    7. 7

      Season with salt and pepper to taste, then remove from heat and serve hot with steamed rice.