Easy Pork Sinigang Recipe
I. Introduction
A classic Filipino sour soup with tender pork, vegetables, and tamarind broth—refreshing, tangy, and full of umami. This Easy Pork Sinigang Recipe captures the essence of Filipino comfort food in a bowl of sour, savory broth that’s perfect for any meal.
II. Ingredients
- 1.5 lbs pork belly or shoulder, cubed
- 1 cup tamarind concentrate or 3 pieces dried tamarind
- 1 onion, quartered
- 4 tomatoes, quartered
- 1 cup sliced eggplant
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 2 radishes (laukid), sliced
- 1 bundle spinach or water spinach (kangkong)
- 3 cloves garlic, minced
- Salt and pepper to taste
III. Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cup
IV. Instructions
- Heat pot over medium heat and sauté garlic until fragrant.
- Add pork pieces and cook until they change color and are lightly browned.
- Add onion and tomatoes, cooking until tomatoes are soft and starting to break down.
- Pour in enough water to cover the pork and bring to a boil.
- Reduce heat and simmer for 30-40 minutes until pork is tender.
- Add tamarind concentrate and remaining vegetables except spinach.
- Continue cooking until vegetables are tender but still crisp.
- Add spinach in the last 2 minutes of cooking.
- Season with salt and pepper to taste and serve hot.
V. Tips
Adjust sourness to preference by adding more or less tamarind; use dried tamarind if concentrate isn’t available. Add vegetables according to their cooking time – root vegetables first, leafy greens last. Don’t boil too vigorously as this can make the sourness too intense. For extra flavor, you can add a small amount of fish sauce (patis) at the end.
VI. Serving
Serve hot with steamed rice, which perfectly complements the sour and savory flavors of the soup. This soup is often enjoyed as the main dish for lunch or dinner, especially during rainy or cold weather when something warm and comforting is needed.
VII. Storage
Keeps well in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat, adding a little water if the soup has thickened too much. The flavors actually improve the next day as they meld together, making leftovers even more delicious.
