Pork Sinigang is a warm and tangy soup that’s perfect for cozy meals. It’s made with tender pork, fresh veggies, and a unique sour flavor from tamarind. It warms your heart!
This dish is like a hug in a bowl! I love pairing it with steamed rice, so I can soak up all that yummy broth. Just a warning: you might want seconds! 😋
Key Ingredients & Substitutions
Pork: I prefer pork belly for its fatty richness, but pork shoulder works too! For a leaner option, chicken can also substitute, though the flavor will differ.
Tamarind: Instant tamarind soup mix is convenient and delivers that classic sour taste. If using fresh tamarind, ensure you soak and strain it well, as it gives a fresher flavor. Lime juice can be an alternative for a different tang.
Vegetables: The mix of veggies is flexible! You can replace daikon with carrots or skip it altogether. You can also use kale instead of bok choy or any greens on hand. Get creative!
Fish Sauce: Fish sauce adds depth but if you’re vegetarian or vegan, a soy sauce and mushroom mix can work well. Just adjust to taste!
How Do I Get the Right Tenderness for the Pork?
To achieve tender pork, start by boiling in water with onions and tomatoes. Here are some simple tips:
- Begin with medium-high heat to bring it to a boil, then reduce to low and let it simmer gently.
- Cooking time is key! Aim for 45 minutes to an hour until the pork chunks are fork-tender.
- Keep the pot covered to trap steam and moisture, ensuring it remains juicy.
Feel free to taste along the way to ensure it’s just how you like it! Tender pork really enhances the overall dish.
How to Make Delicious Pork Sinigang
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) pork belly or pork shoulder, cut into chunks
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 pack (40-50g) tamarind soup base mix (or 1 cup fresh tamarind puree)
For the Vegetables:
- 1 daikon radish, peeled and cut into chunks (optional)
- 1 cup green beans or sitaw, cut into 2-inch pieces
- 1 cup kangkong (water spinach) or spinach
- 1 cup bok choy or mustard greens, chopped
- 2 long green chili peppers (siling haba)
- 1 small red chili, sliced (optional, for heat)
- 1 small taro root or gabi, peeled and cubed (optional)
- 1 cup eggplant, cut into chunks
For Seasoning:
- 2 tablespoons fish sauce (patis), or to taste
- Salt or MSG, to taste
- 2 hard boiled eggs, halved (optional garnish)
How Much Time Will You Need?
This hearty Pork Sinigang will take about 1 hour and 15 minutes in total—15 minutes for prep and about 1 hour for cooking. The result? A soul-warming soup that’s ready to be served!
Step-by-Step Instructions:
1. Cooking the Pork:
In a large pot, combine the pork, water, onions, and tomatoes. Bring to a boil over medium-high heat. As the water boils, you may see some scum rising to the top—just skim that off to keep the soup clear. Once clean, lower the heat and let it simmer for about 45 minutes to 1 hour, or until the pork becomes tender.
2. Adding the Tamarind:
Next, add the tamarind soup base mix or fresh tamarind puree. Stir well! Taste your broth and adjust the sourness according to your liking by adding more tamarind mix or juice. It’s all about finding that perfect balance!
3. Adding the Vegetables:
Now it’s time for the heart of your sinigang—vegetables! Add the daikon radish and taro root (if you’re using them) and let them cook for around 10 minutes until they are slightly tender. After that, throw in the eggplant, green beans, and long green chilies. Simmer for another 5-7 minutes, making sure the veggies remain crisp.
4. Seasoning to Perfection:
Sprinkle in the fish sauce and season with salt or MSG to taste. This will give your soup that extra burst of flavor!
5. Finishing Touches:
Finally, add the kangkong (water spinach) or spinach and bok choy, cooking for just 1-2 minutes until everything is wilted and vibrant. Remove the pot from heat.
6. Serve and Enjoy:
Dish out your hot sinigang into bowls and, if you like, garnish with halved hard-boiled eggs. Enjoy it alongside a serving of steamed white rice for a truly comforting and traditional Filipino meal!
This bright and tangy soup will not only nourish your body but also warm your soul. You’re going to love it!
Can I Use Another Meat Instead of Pork?
Yes, you can use chicken or beef as alternatives! Just keep in mind that cooking times may vary; chicken typically cooks faster, while beef may take longer to become tender.
What If I Can’t Find Tamarind?
No worries! If fresh tamarind or soup base mix isn’t available, try using lime or lemon juice for a similar sour taste, but add it gradually since the flavor can be more intense.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove with a splash of water to keep the soup from thickening.
Can I Add More Vegetables?
Absolutely! Pork Sinigang is versatile, so feel free to add other vegetables like carrots, sweet potatoes, or even zucchini based on your preference or what you have on hand!
