Filipino
Pork Sinigang
A comforting Filipino sour soup with tender pork, tomatoes, gabi, and market vegetables in a bright sampalok broth. Serve it steaming hot with rice and patis with chilies on the side.
Ingredients
- Pork ribs or pork belly, cut into serving pieces350g
- Water5 cups
- Ripe tomatoes, quartered2 medium
- Red onion, quartered1 small
- Fish sauce1 1/2 tbsp
- Fresh unripe tamarind pods120g
- Gabi, peeled and quartered1 small
- Daikon radish, sliced1/2 cup
- Eggplant, sliced diagonally1 small
- String beans, cut into 2-inch pieces1/2 cup
- Okra4 pieces
- Long green chili1 piece
- Kangkong leaves and tender stems2 cups
- Salt or additional fish sauceto taste
Method
- Place the pork, water, tomatoes, and onion in a pot and bring to a boil over medium-high heat.
- Skim off any scum, then lower the heat, cover, and simmer for 45 to 55 minutes until the pork is tender.
- While the pork simmers, boil the tamarind pods in a small pot with 1 cup of water for 10 to 15 minutes until soft.
- Mash the softened tamarind through a fine sieve into its cooking water, then discard the seeds and fibers.
- Add the gabi to the pork pot and simmer for 10 minutes, letting it soften and slightly thicken the broth.
- Stir in the tamarind extract and fish sauce, then simmer for 5 minutes to let the sourness settle into the broth.
- Add the daikon and cook for 3 minutes.
- Add the eggplant, string beans, okra, and long green chili, then simmer for 5 to 7 minutes until the vegetables are just tender.
- Taste the broth and adjust with salt or more fish sauce until it is boldly sour and savory.
- Turn off the heat, fold in the kangkong, and let it wilt in the residual heat for 1 minute.
- Serve hot in bowls with steamed rice and extra fish sauce with crushed chili on the side.
Common questions
Can I substitute tamarind pods with store-bought tamarind paste or sinigang mix?
Yes. Use tamarind paste for the sour base, adding it gradually until the broth tastes boldly sour. Sinigang mix also works, but add little by little because saltiness varies. Taste before adding extra fish sauce.
Can I use pork belly instead of pork ribs, and does the cooking time change?
Pork belly works well and usually becomes tender a bit faster than ribs. Start checking after about 40 minutes of simmering. Ribs often need the full 45 to 55 minutes. Cook until the meat is soft, not just no longer pink.
What are the most common mistakes when making sinigang?
The biggest mistakes are boiling too hard, which toughens the pork, and adding vegetables too early so they turn mushy. Another common error is over-sourness or oversalting. Add seasoning gradually and keep the soup at a gentle simmer.
How do I store leftover pork sinigang, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 3 days. For best texture, store the broth and vegetables together, but know the vegetables will soften more. Reheat gently to avoid overcooking the pork.
What is the best way to serve pork sinigang?
Serve it hot in a deep bowl with plenty of broth and steamed white rice on the side. Taste the broth first and add a little fish sauce if needed. Include the tender pork, vegetables, and a piece of chili if desired.