Garlic-Infused Sinigang with Tamarind Broth and Pork
A sour and savory Filipino soup featuring tender pork simmered in a tangy tamarind broth enriched with fresh garlic and vegetables. This filipino-inspired pork ready in about 90 minutes pairs cut into chunks pork ribs, water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into chunks pork ribs
- 8 cups water
- 3 tbsp tamarind paste
- 6, smashed garlic cloves
- 1 large, quartered onion
- 2 medium, quartered tomatoes
- 1 cup sliced radish
- 1 cup, trimmed string beans
- 1 medium, sliced eggplant
- 2 cups water spinach (kangkong)
- 3 tbsp fish sauce
- to taste salt
Instructions
- Step 1: In a large pot, combine 2 pounds pork ribs with 8 cups water, 6 smashed garlic cloves, 1 large quartered onion, and 2 quartered medium tomatoes. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 1 hour until pork is tender.
- Step 2: Stir in 3 tablespoons tamarind paste and 3 tablespoons fish sauce. Add 1 cup sliced radish, 1 cup trimmed string beans, and 1 medium sliced eggplant. Simmer for 10 minutes until vegetables are tender.
- Step 3: Add 2 cups water spinach leaves and cook for 2 more minutes until wilted. Taste and adjust salt as needed. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Infused Sinigang with Tamarind Broth and Pork take to make?
Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Infused Sinigang with Tamarind Broth and Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into chunks pork ribs from drying out.
Can I substitute ingredients in Garlic-Infused Sinigang with Tamarind Broth and Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Infused Sinigang with Tamarind Broth and Pork for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Infused Sinigang with Tamarind Broth and Pork?
Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Slow-Cooked Pork Sinigang with Tamarind Broth
Pan-Seared Pork Belly Sinigang with Tamarind Broth
Tamarind-Based Pork Sinigang with Radish and Water Spinach
Tamarind-Sour Sinigang with Pork Ribs and Vegetables
Hearty Pork Sinigang with Tamarind Broth and Vegetables
Pork and Pineapple Sinigang with Tamarind Broth
