Pork Sinigang (Filipino Pork in Tamarind Soup)

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March 22, 2018 by Liza Agbanlog 11 Comments

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Pork sinigang is a popular Filipino sour soup that makes use of different souring agents to flavor the broth. Green or unripe tamarind is traditionally used but guava, kamias (bilimbi), santol (cottonfruit) or green mango may also be used. Fresh tamarind is rare and expensive so others use powdered tamarind seasoning mix for convenience.

For pork sinigang, pork belly is the popular cut to use but pork shoulder, neckbone (butu-buto), tailbone (buntot) or spareribs may also be used. For this recipe, I used pork shoulder, a variety of vegetables and frozen unripe tamarind pods to flavor the broth. This soup is so easy to make. The pork is first boiled until tender and the vegetables are then added. The tamarind juice is added afterwards.

This sour and savory soup is a comforting dish for me when I was growing up. I loved coming home from school to a bowl of piping hot sinigang and a plate of steamed rice.

Pork Sinigang

Liza Agbanlog

Pork sinigang is a popular Filipino style soup known for its sour taste. Tamarind is used as a souring agent, but tamarind flavored soup stock can be used for convenience.

4.34 from 3 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Soup

Cuisine Filipino

Servings 6 servings

Calories 275 kcal

Ingredients

8 oz (227 g) package frozen unripe tamarind pods or 1 packet of tamarind seasoning mix
2 lb pork shoulder or skinless pork belly, cut into 1-inch pieces
12 cups water, divided
1 tbsp kosher salt plus more to taste
6 pieces taro roots, peeled and cut in halves
1 small daikon, peeled and sliced into ½-inch diagonal pieces
1 Chinese eggplant, sliced into ½ inch diagonal pieces
4 oz green beans, trimmed
1 tomato, cut into wedges
1 small onion, sliced
4 cups baby spinach
2 whole serrano peppers
Steamed rice, for serving
Fish sauce, for serving

Instructions

If using tamarind pods, combine the tamarind and 2 cups water in a saucepan. Cook over medium-high heat for 10 minutes or until the tamarind is soft. Using the back of a spoon, mashed the softened tamarind. Strain the juice into a bowl and set aside. Discard the seeds and shells.
In a large pot, place the pork and 10 cups of water, if using tamarind pods or 12 cups of water if using seasoning mix. Bring the mixture to a boil over high heat. Add salt, lower heat to medium and simmer covered for 1 hour or until pork is tender.
Add the taro roots and cook for 5 minutes. Add the daikon, eggplant and green beans, and cook for 10 more minutes or until the vegetables are tender.
Stir in the tamarind juice or seasoning mix, and simmer for 5 minutes. Add the tomato, onion, spinach and peppers. Season to taste with salt.
Serve with steamed rice and fish sauce on the side.

Nutrition

Calories: 275kcalCarbohydrates: 34gProtein: 21gFat: 7gSaturated Fat: 2gCholesterol: 61mgSodium: 137mgPotassium: 1044mgFiber: 6gSugar: 27gVitamin A: 2055IUVitamin C: 26.3mgCalcium: 109mgIron: 3.4mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Pork Sinigang

Amount Per Serving

Calories 275 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 61mg20%

Sodium 137mg6%

Potassium 1044mg30%

Carbohydrates 34g11%

Fiber 6g25%

Sugar 27g30%

Protein 21g42%

Vitamin A 2055IU41%

Vitamin C 26.3mg32%

Calcium 109mg11%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Pork Sinigang (Filipino Pork in Tamarind Soup) - Salu Salo Recipes (5)

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Reader Interactions

Comments

Anonymous
June 12, 2022 at 1:46 pm
How do you keep your broth creamy white?
I used a mix and it turns brown.
Reply
- Liza Agbanlog
  June 13, 2022 at 10:12 am
  Based on my experience, using tamarind pods instead of sinigang mix will make the broth creamy white. Hope this helps!
  Reply
Ciara
May 29, 2020 at 11:18 pm
Hello, I was able to find tamarind puree at a store. Will this work? thank you.
Reply
- Liza Agbanlog
  May 30, 2020 at 8:27 am
  Hi Clara,
  I have not used tamarind puree for sinigangs but I am pretty sure it can be used. Soak the puree in hot water for an hour and then break them into small pieces. After that, let it soak again for couple of hours and finally strain the juice into a bowl. Hope these help!
  Reply
Monique
February 23, 2019 at 8:25 pm
Hi! Where do you find the frozen pods?
Reply
- Liza Agbanlog
  February 24, 2019 at 2:31 pm
  Hi Monique,
  Here in Vancouver, Canada, I buy the frozen pods from Filipino stores or stores that carry Filipino items.
  Reply
Sophia angelic
October 1, 2018 at 3:46 am

Hi we loved this recipe were glad that you use tamarind. Cause we are sensitive to msg
Thank you
Reply
Wendy McConnell
September 20, 2018 at 1:37 pm
Omigosh, I have been looking for a sinigang recipe which uses tamarind pods vs. the msg-laden seasoning mixes. We are sensitive to MSG and so happy you shared this! I remember learning how to make this when I visited some relatives in the PI. As an adult, it was a fond memory, but couldnt’ remember exactly how to make it. I can’t wait to try your recipe and so happy I came across your blog. Thank you so much!
Reply
- Liza Agbanlog
  September 24, 2018 at 6:39 pm
  You’re welcome Wendy! I used to make sinigang with the mix but now I use the frozen/fresh ones all the time.
  Reply
Jack
September 11, 2018 at 8:16 am

Definitely omit the salt if you use the packet mix. It is a very good soup.
Thanks
Reply
Tanya Regala
May 24, 2018 at 5:06 pm
NONG nakita ko ito hahaha biglang kumalam ang sikmura ko.. sarap naman niyang sinigang nayan.
Reply