Sour tamarind broth loaded with tender pork ribs, crisp vegetables and fresh greens — the quintessential Filipino comfort soup with its signature tart, savoury depth.
Sinigang is the sour soup that Filipinos around the world crave when homesickness strikes, and Sinigang na Baboy — made with pork — is the most popular variation. The defining characteristic is its pronounced sourness, traditionally achieved by simmering unripe tamarind, but also made with green mango, calamansi, santol fruit, or bilimbi depending on what is seasonal and regional. The broth is light but deeply flavoured, and the vegetables — water spinach, radish, eggplant, string beans, tomatoes and onion — give it colour and variety. Unlike heavy braised soups, Sinigang is bright and refreshing, a dish that somehow feels light despite the richness of the pork. It is served family-style with rice and a dipping sauce of fermented shrimp paste (bagoong).
Serves 6
Place the pork in a large pot with 2 litres of cold water. Bring to a boil and skim off any grey foam that rises to the surface. This takes about 5–8 minutes.
Starting in cold water draws out more impurities for a cleaner broth.
If using fresh tamarind, boil the pods in 500ml water for 15 minutes until soft. Strain, pushing the pulp through a sieve, and discard seeds and fibres. If using tamarind paste, dissolve in 200ml warm water.
Add the tomatoes and onion to the pork pot. Add the tamarind liquid and simmer uncovered for 30–40 minutes until the pork is tender.
Add the radish and cook for 5 minutes. Add the eggplant, string beans and green chillies, and cook for 5 more minutes. Season with fish sauce and salt — the broth should be pleasantly sour and well-seasoned.
Add the water spinach (or regular spinach) and cook for just 1–2 minutes until wilted. Serve immediately over steamed white rice with a small bowl of bagoong (fermented shrimp paste) on the side.
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Taste the broth as you go — the right level of sourness is personal. Add more tamarind for a more tart soup.
Do not overcook the vegetables — they should be tender but still have some bite.
Bagoong (fermented shrimp paste) on the side is not optional — it completes the dish.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Sinigang na Hipon: replace pork with large prawns, reduce cooking time to 15 minutes total.
Sinigang na Salmon: use salmon head and belly for a rich, fatty version popular in Manila.
Use a commercial Sinigang mix (tamarind powder) for a quick weeknight version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Store refrigerated for up to 3 days. Add the leafy greens fresh when reheating — they do not keep well in the broth. The soup freezes well without the greens for up to 2 months.
Sinigang is one of the oldest recorded Filipino dishes, appearing in Spanish colonial records as early as the 17th century, though it is almost certainly older. The souring technique reflects a broader Southeast Asian culinary tradition of using sour fruits to brighten broths. Each Philippine region has its preferred souring agent — tamarind in Luzon, guava in Cavite, calamansi on the Visayas — making Sinigang a dish with almost infinite local variations.
Yes — Knorr and others make tamarind powder mixes that are widely used even in the Philippines for convenience. They give a reliable result, though fresh or paste tamarind has more complexity.
Traditional Sinigang is sour but not spicy. The green chillies used (siling haba) are mild. If you want heat, add bird's eye chillies to the broth.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (500g / 17.6 oz) · 6 servings total
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