Filipino Sinigang Sour Soup (Printer-Friendly)

Tangy Filipino soup with pork, vegetables, and savory tamarind broth perfect for rainy days.

# 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 - 1/2 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 - Stir in quartered tomatoes and onions. Simmer for 20 minutes until pork begins to tenderize.
03 - Add sliced daikon radish and continue cooking for 10 minutes until slightly softened.
04 - Incorporate eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes.
05 - Dissolve tamarind soup base mix in the simmering liquid, stirring thoroughly to combine.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed.
07 - Add spinach or water spinach leaves. Simmer for 2-3 minutes until just wilted.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

# Expert Advice:

01 -
  • The sour broth wakes up your tastebuds like nothing else, especially when you are feeling under the weather or craving something that cuts through rich flavors
  • Its one of those forgiving soups where you can throw in whatever vegetables are wilting in your crisper drawer and they will taste intentional
02 -
  • The sourness should make your mouth pucker slightly, if it tastes mild then you need more tamarind
  • Fish sauce smells strong in the bottle but mellows beautifully when cooked, so do not be afraid of it
03 -
  • Skim the foam diligently while boiling the pork for a clearer broth
  • Add the delicate vegetables last so they do not turn into mush

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