Sinigang: A Philippine Sour Soup Recipe Guide for Pork, Beef, Chicken and Fish

Sinigang is a well-known sour soup from the Philippines. It uses a fruity sour broth and is boiled with meat or seafood. Onions and tomatoes are required, and many vegetables can be added. Tamarind is the most common souring agent. The soup tastes savoury from meat and tomato, with mild heat from green chillies.

This Filipino sour soup is often compared to Thailand’s Tom Yam. Sinigang is described as sweeter and lighter in spice than the Thai soup, which has stronger flavours. Some critics say sinigang should be seen as a national food of the Philippines, because it comes from local cooking.

The broth is sour, but it should not taste sharp. Fatty meat helps soften the sour taste. Tomatoes add depth and a gentle sweetness. Mild green chillies add aroma rather than strong heat. The final taste is adjusted with fish sauce, salt, and pepper, with MSG listed as optional.

Tamarind (sampaloc) is the usual souring choice, using either whole fruit or ready-to-use paste. Other souring options are also used in some kitchens. These include unripe mango, calamansi juice, unripe watermelon, starfruit, cane vinegar, citrus juice, guava, and kamias.

Vegetables and texture notes

Onions and tomatoes are required in this recipe. Many vegetables work, but root vegetables are usually avoided because they are too starchy. Taro root is the exception, since it gives a milky, starchy texture that lightly thickens the soup. Okra can also thicken the broth, but stays more clear.

Equipment

• Large pot (6–8 litre)
• Small saucepan (if boiling whole tamarind)
• Strainer (for tamarind liquid)
• Knife and chopping board
• Ladle and spoon
• Measuring spoons and jug

Ingredients (serves about 6)

• Tamarind: 200 g whole pods or 4–6 tbsp tamarind paste
• Water: 1.75–2 litres, or enough to cover
• Onion (chopped): 1 medium (about 120 g)
• Extra onions (quartered): 2 small (about 160 g total)
• Tomatoes (quartered): 4–6 medium (about 400–600 g)
• Pork belly (cubed): 500 g to 1 kg
• Taro root (diced): 250 g
• Horseradish (sliced): 3–4 stalks (about 200–250 g)
• String beans (cut into 2.5 cm pieces): 200 g
• Kangkung leaves (water spinach): 250 g
• Fish sauce: 5 tbsp (75 ml)
• Green chillies (mild, whole): 3
• Salt: 1 tsp, then adjust to taste
• Black pepper: ½ tsp, then adjust to taste
• MSG (optional): a small pinch, to taste

Method (step by step)

Step 1: Make tamarind liquid if using whole fruit. Boil 200 g whole tamarind in 750 ml water until shells crack. Mash the flesh, then strain. Keep all the sour liquid for the soup. If using tamarind paste, skip this step and use plain water first.

Step 2: Start the base. Heat the large pot and sauté 1 chopped onion. Add the quartered tomatoes and cubed pork belly. Keep stirring until the pork is no longer pink on the outside. This step builds the savoury base before you add the water or tamarind stock.

Step 3: Boil until the pork turns tender. Add enough water or tamarind stock to cover everything, usually 1.75–2 litres. Bring to a boil, then cook until the pork is tender. Skim foam if needed. Keep the heat steady so the broth stays clear and the meat cooks evenly.

Step 4: Thicken with taro. Add 250 g taro root and simmer until soft. The soup starts to thicken at this point. Stir now and then so taro does not stick. This is the key texture change in pork sinigang, and it also softens the sour taste in the broth.

Step 5: Add vegetables in order. Add sliced horseradish and simmer until tender-crunchy. Add string beans, then the extra quartered onions, then kangkung leaves. Simmer for 2–3 minutes only. This short cook keeps the greens bright and helps the beans stay firm.

Step 6: Season and finish. Check that the pork and vegetables are cooked. If using tamarind paste, add it now. Season with 5 tbsp fish sauce, then add salt and black pepper to taste. Add MSG only if you use it. Top with 3 green chillies and serve hot.

Nutritional values

The source recipe does not provide nutrition data. The values below are therefore listed as not available from the provided content. For exact numbers, calculate using your pork quantity, fish sauce brand, and final serving size.