Garlic-Simmered Pork Sinigang with Tamarind Broth
A comforting Filipino sour soup featuring tender pork simmered with fresh vegetables in a bright tamarind broth accented by garlic and tomatoes. This filipino-inspired soups ready in about 75 minutes pairs pork shoulder, cubed, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 1.5 lbs pork shoulder, cubed
- 3 tbsp tamarind paste
- 6 cups water
- 5 cloves garlic cloves
- 3 medium tomatoes
- 1 cup radish, sliced
- 1 cup string beans
- 1 cup eggplant, sliced
- 2 tbsp fish sauce
- 1 whole green chili pepper
- to taste salt
- 1/2 tsp black pepper
Instructions
- Step 1: Peel and crush 5 garlic cloves and roughly chop 3 medium tomatoes. In a large pot, combine 1.5 pounds cubed pork shoulder, 5 crushed garlic cloves, 3 chopped tomatoes, and 6 cups water. Bring to a boil over high heat.
- Step 2: Lower heat and simmer uncovered for 45 minutes until pork is tender and broth is flavorful.
- Step 3: Stir in 3 tablespoons tamarind paste, 2 tablespoons fish sauce, and 1 whole green chili pepper. Simmer for 5 minutes until sourness is balanced.
- Step 4: Add 1 cup sliced radish, 1 cup string beans trimmed, and 1 cup sliced eggplant. Cook for 7-8 minutes until vegetables are tender but firm.
- Step 5: Season with salt to taste and 1/2 teaspoon black pepper. Remove the chili pepper before serving. Serve hot with steamed rice.
Frequently asked questions
How long does Garlic-Simmered Pork Sinigang with Tamarind Broth take to make?
Total time is about 75 minutes (15 min prep + 60 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-Simmered Pork Sinigang with Tamarind Broth?
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 pork shoulder, cubed from drying out.
Can I substitute ingredients in Garlic-Simmered Pork Sinigang with Tamarind Broth?
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-Simmered Pork Sinigang with Tamarind Broth 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-Simmered Pork Sinigang with Tamarind Broth?
Filipino soups 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.
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