Pork Sinigang - Filipino Soup

As the weather outside gets frightful, it’s the perfect time to try out a new soup recipe. Pork Sinigang is a traditional Filipino dish that I enjoyed growing up. This pork sinigang recipe skips the seasoning packets which are filled with msg. Yes, it definitely has it's time and place on busy days, but this pork sinigang from scratch!

This is one of my favorite Filipino dishes! It has a delicious sour soup flavor, similar to the Chinese hot and sour soup or maybe tum yum soup you may have tried, but yet different. It's my favorite comfort food and feels like a hug in a bowl!

Many sinigang soup recipes use a seasoning mix, but I prefer to make my own. This from-scratch recipe is MSG-free and full of love. I like to make a big batch and cook Sinigang on Sundays, so that I can enjoy leftovers for a quick and easy weekday lunch.

Why You'll Love This Pork Sinigang

• Authentically Adventurous - For many people, tamarind isn’t an ingredient they have experimented with much. This authentic Filipino recipe is a great opportunity to branch out!
• Cozy Cup - Once winter hits, I find myself craving hearty, warm dishes. This soup is perfect to keep you full and toasty.

Ingredients for Pork Sinigang Recipe

• Pork - You can use either pork ribs or pork belly to prepare this dish. If you choose pork ribs, you will need 2 pounds. For pork belly, grab 1.25 pounds. You should cut your pork into bite-sized chunks.
• Salt & Pepper - You will need 1 tsp salt and ½ tsp pepper to season your pork.
• Vegetable Oil - Your vegetable oil is for sauteeing your pork, so you can swap it out for a different oil if desired. You will need about 2 tbsp.
• Vegetable Broth - The liquid base for your Pork Sinigang can be either water or vegetable broth. While your meat, veggies and seasonings will add lots of flavor to the soup, I recommend using the veggie broth if you can. It will add depth of flavor and nutritious value. It will take 32 oz.
• Onion - Large dice one onion for this recipe. Yellow onions taste best with the other components of this dish.
• Fish Sauce - Fish sauce is such a staple in Filipino cooking. You will need 3 tbsp.
• Tamarind - Tamarind is available in paste form, which works great for recipes like this one. You will need 4 tbsp tamarind paste.
• Tomatoes - Tomatoes bring a healthy dose of vitamin c and antioxidants. Roma tomatoes are a great choice for this dish. Large dice 3 of them.
• Eggplant - Eggplants are rich in fiber and antioxidants, which really helps to make this a complete, nutritious meal. Slice one small eggplant for this recipe.
• Radish - Daikon radish does something magical in your Pork Sinigang. It soaks up the delicious, tangy flavors of the broth, while still staying a little crunchy, bringing this awesome variety of texture. You only need 1 small daikon radish, sliced.
• Bok Choy - Bok choy is rich in fiber, vitamins, and antioxidants. Plus, it is tasty! Wash, trim, and slice 5 baby bok choy for this dish.
• String Beans - Clean 2 cups of string beans to complete your Pork Sinigang.

Substitutions

• If you are cooking for someone with a fish allergy, try a plant-based fish sauce alternative. Some Walmarts sell one, and they are also available on Amazon. If you prefer, you can also make your own.
• Daikon radish should be your first choice when preparing Pork Sinigang, however, if you can’t get ahold of one, a regular radish will work. If you are unable to pick up the baby bok choy for this recipe, you can substitute napa cabbage or spinach. The flavor and texture will obviously change. Also, keep in mind that you will need to adjust cook times accordingly.

How to Make Pork Sinigang

1. In a dutch oven or large pot with a lid, saute pork chunks and onions in cooking oil, for 4-5 minutes. Season liberally with salt and pepper.
2. To the pot add tomatoes, fish sauce, tamarind paste and broth. Simmer for 30-45 minutes on medium-low with a lid.
3. Remove the lid and add remaining vegetables and additional salt, if desired.
4. Simmer for an additional 25- 30 minutes or until all ingredients are soft and soup is fragrant. Serve with or without rice.

Step-by-Step Instructions

First, cook your pork. Heat your cooking oil in a large pot or dutch oven. Add your pork chunks and season with salt and pepper. Saute for 4-5 minutes.

Reduce your heat to medium-low. Add your diced tomatoes, fish sauce, tamarind paste, and vegetable broth to the pot. Cover with a lid and simmer for 30-45 minutes.

Next, uncover your soup and add the rest of your veggies. At this stage, you can also go ahead and taste the broth to decide whether you would like to add any additional salt.

Simmer your soup for another 25-30 minutes. Your soup is ready when it is fragrant and the vegetables are tender.

Serve up your masterpiece! Pork Sinigang is often served with a bed of rice, but it is also wonderful on its own. Enjoy!

Cook's Tips

• If you cook with broth often, you should consider making this staple readily available in your home. There are two easy ways to do this!
• One great way is to keep vegetable scraps in a freezer bag each time you chop veggies. Whenever the bag is full, place them in a pot with about a finger or so of water covering the veggies. Boil and then simmer for as long as you like to steep. Cool and strain.
• Another convenient option is to keep bouillon paste on hand. This method just requires you to add a little hot water for instant broth!
• If you purchase pork baboy with the bone in, don’t waste the goodness. You can either save the bones to make bone broth, or you can keep it in your pot while cooking your Pork Sinigang, to enhance the flavor.
• You can also use water spinach

Instant Pot Instructions 

Directions for Instant Pot
In an instant pot or combo pressure cooker, use the sauté function to sear the pork chunks and onions in cooking oil, for 5 minutes or until meat is browned and mostly cooked Season liberally with salt and pepper.
Add tomatoes, fish sauce, tamarind paste and broth. Change the cooking mode to pressure cook and cook for 25 minutes with the lid secured.
Release pressure fully, then remove the lid and add remaining vegetables and additional salt, if desired.
Change function to sauté and cook on for an additional 10- 15 minutes or until all ingredients are soft and soup is fragrant.
Serve with or without rice

Storage Instructions

• Pork Sinigang will last 3-4 days in the refrigerator.
• You can freeze your Pork Sinigang in ziploc bags. It will last up to 3 months in the freezer.
• Be sure to completely cool your soup before storing.

Serving Suggestions

• Pork Sinigang is often served with rice, but it is optional.
• Garnish with scallions or cilantro for presentation and an extra shot of flavor.
• You can serve your Pork Sinigang with optional toppings and accouterments, if desired. Some great choices include chili sauce, sliced chili peppers, garlic, soy sauce, fish sauce, crushed chicaron, fried onion, fresh herbs, or cooked shrimp.

FAQ:

Pork Sinigang Recipe

This Filipino pork sinigang recipe is delicious and one of the quintessential Filipino soup dishes!

5 from 4 votes

Print Pin Rate

Course: dinner

Keyword: filipino soup, sinigang

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

Ingredients

• 2 Lbs Pork Ribs boneless or bone in or 1.25lbs Pork Belly, cut into bite size chunks
• 1 tsp Salt
• ½ tsp Pepper
• 2 tbs Vegetable Oil
• 32 oz Vegetable Broth or Water
• 1 Yellow Onion large diced
• 3 tbsp Fish Sauce
• 4 tbsp Tamarind Paste
• 3 Roma Tomatoes large diced
• 1 small Eggplant sliced
• 1 small Daikon Radish sliced
• 5 Baby Bok Choy trimmed and sliced
• 2 cups String Beans cleaned

Instructions

• In a dutch oven or large pot with a lid, saute pork chunks and onions in cooking oil, for 4-5 minutes. Season liberally with salt and pepper.
• To the pot add tomatoes, fish sauce, tamarind paste and broth. Simmer for 30-45 minutes on medium-low with a lid.
• Remove lid and add remaining vegetables and additional salt, if desired. Simmer for an additional 25- 30 minutes or until all ingredients are soft and soup is fragrant.
• Serve with or without rice.

Notes

Directions for Instant Pot
In an instant pot or combo pressure cooker, use the sauté function to sear the pork chunks and onions in cooking oil, for 5 minutes or until meat is browned and mostly cooked Season liberally with salt and pepper.
Add tomatoes, fish sauce, tamarind paste and broth. Change the cooking mode to pressure cook and cook for 25 minutes with the lid secured.
Release pressure fully, then remove the lid and add remaining vegetables and additional salt, if desired.
Change function to sauté and cook on for an additional 10- 15 minutes or until all ingredients are soft and soup is fragrant.
Serve with or without rice.

May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen in a flat laying zip bag for easy freezer storage
May be frozen up to 3 months and reheated by microwave or stovetop in a dutch oven or pot.