Ginger-Simmered Pork Sinigang with Tamarind Broth and Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Filipino sour soup featuring tender pork simmered with fresh ginger, tamarind broth, and a medley of crisp vegetables. This Filipino-inspired pork recipe, ready in about 95 minutes, pairs pork shoulder, cut into 1.5-inch cubes, water, fresh ginger, sliced 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.

Prep: 15 min Cook: 80 min Serves 6 Filipino cuisine 320 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 1.5-inch cubes
8 cups water
2-inch piece, thinly sliced fresh ginger, sliced
3 tbsp tamarind paste
3 medium tomatoes, quartered
1 cup radish, sliced
1 cup string beans, trimmed and cut into 2-inch pieces
1 medium eggplant, sliced
3 tbsp fish sauce
2 whole (optional) green chili peppers
2 cups water spinach or bok choy
to taste salt
to taste black pepper

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Instructions

Step 1: In a large pot, pour 8 cups water and add 2 lbs pork shoulder cubes along with 2-inch piece thinly sliced fresh ginger. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour, partially covered, until pork is tender.
Step 2: Add 3 tbsp tamarind paste, 3 quartered tomatoes, and stir well. Simmer for 10 minutes until broth is slightly sour and fragrant.
Step 3: Add 1 cup sliced radish, 1 cup trimmed and cut string beans, 1 medium sliced eggplant, and 2 whole green chili peppers if using. Cook for 8-10 minutes until vegetables are tender but still crisp.
Step 4: Season soup with 3 tbsp fish sauce, salt, and black pepper to taste. Stir in 2 cups water spinach or bok choy leaves and cook for another 2 minutes until greens are wilted.
Step 5: Remove from heat and serve hot with steamed rice.