• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Salu Salo Recipes

  • Cookbook
  • Home
  • Recipe Index
  • Filipino Recipes
    • Puto
    • Pan de Sal
    • Taisan
    • Cathedral Window
    • Pork Adobo
    • Leche Flan with Cream Cheese
    • Arroz Caldo
    • More…
  • About
  • Subscribe
You are here: Home / Recipes / Pork Sinigang (Filipino Pork in Tamarind Soup)

Pork Sinigang (Filipino Pork in Tamarind Soup)

March 22, 2018 by Liza Agbanlog 11 Comments

Jump to Recipe Print Recipe

Pork Sinigang 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

Pork Sinigang

Pork Sinigang

Avatar photoLiza 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
Print Recipe Pin Recipe
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

Filed Under: Filipino, Recipes, Soups Tagged With: filipino, pork, soup, sour, tamarind

Previous Post: « Skillet Chicken with Mushrooms and White Beans
Next Post: Bacon, Cheese and Green Onion Bread »

Reader Interactions

Comments

  1. 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
    • Avatar photoLiza 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
  2. 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
    • Avatar photoLiza 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
  3. Monique

    February 23, 2019 at 8:25 pm

    Hi! Where do you find the frozen pods?

    Reply
    • Avatar photoLiza 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
  4. Sophia angelic

    October 1, 2018 at 3:46 am

    4 stars
    Hi we loved this recipe were glad that you use tamarind. Cause we are sensitive to msg
    Thank you

    Reply
  5. 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
    • Avatar photoLiza 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
  6. Jack

    September 11, 2018 at 8:16 am

    4 stars
    Definitely omit the salt if you use the packet mix. It is a very good soup.

    Thanks

    Reply
  7. 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

Search Salu Salo Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Copyright © 2025 · Powered by WordPress · Privacy Policy