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Easy Sinigang Sour Tamarind Pork Soup Recipe for Beginners to Master

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A simple and comforting Filipino sour tamarind pork soup that is quick to prepare and perfect for beginners. This recipe balances tangy tamarind broth with tender pork and fresh vegetables for a soul-soothing meal.

Ingredients

Scale
  • 1.5 pounds (700g) pork shoulder or pork ribs, cut into chunks
  • 3 oz (85g) tamarind paste or 1 cup fresh tamarind pods, boiled and mashed
  • 8 cups (2 liters) water or pork broth
  • 1 medium onion, quartered
  • 2 medium tomatoes, quartered
  • 1 cup daikon radish, peeled and sliced
  • 1 cup string beans, trimmed
  • 1 cup water spinach (kangkong) or substitute with spinach or Swiss chard
  • 1–2 green chili peppers (optional)
  • 2 tablespoons fish sauce (patis)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse 1.5 pounds (700g) of pork shoulder chunks under cold water and pat dry.
  2. Place the pork in a large stockpot and add 8 cups (2 liters) of water. Bring to a boil over medium-high heat. Skim off any scum or foam that rises to the surface.
  3. Lower the heat to medium-low and simmer gently for about 45 minutes to 1 hour until the pork is tender but not falling apart.
  4. Add 1 quartered medium onion and 2 quartered medium tomatoes. Continue simmering for another 10 minutes.
  5. Mix 3 oz (85g) tamarind paste with about ½ cup (120ml) warm water until smooth. If using fresh tamarind pods, boil, mash, and strain to get sour liquid.
  6. Pour the tamarind liquid into the pot. Add 2 tablespoons fish sauce and stir. Taste and adjust saltiness or sourness as preferred.
  7. Add 1 cup sliced daikon radish and 1-2 green chili peppers (optional). Simmer for 5 minutes.
  8. Add 1 cup string beans and cook for 3-4 minutes until crisp-tender.
  9. Stir in 1 cup water spinach or substitute greens, cooking just until wilted (about 1-2 minutes).
  10. Taste again and season with salt and pepper as needed. Remove from heat.
  11. Serve hot with steamed rice on the side.

Notes

Skim the scum during boiling to keep broth clear and clean-tasting. Add tamarind gradually to balance sourness. Add vegetables in order of cooking time to maintain texture. Use good-quality fish sauce for authentic flavor. Avoid overcooking greens to keep them vibrant. Leftovers keep well refrigerated for up to 3 days; reheat gently to keep pork tender. For freezing, store broth and pork separately from vegetables.

Nutrition

Keywords: sinigang, tamarind soup, pork soup, Filipino soup, sour soup, easy sinigang recipe, tamarind pork soup, comfort food

Find it online: https://rowanrecipes.com/easy-sinigang-sour-tamarind-pork-soup-recipe-for-beginners-to-master/