Pan-Seared Pork Belly Sinigang with Tamarind Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A modern twist on the traditional Filipino sour soup featuring pan-seared pork belly simmered in a tangy tamarind broth with fresh vegetables. This filipino-inspired pork ready in about 60 minutes pairs pork belly, sliced into 1/2-inch pieces, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 45 min Serves 4 Filipino cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 lb sliced pork belly and sear for 4-5 minutes until browned on all sides and crisp edges develop.
  2. Step 2: Add 1 medium sliced onion and 2 quartered tomatoes to the pot and sauté for 3 minutes until softened and fragrant.
  3. Step 3: Pour in 6 cups water and stir in 3 tablespoons tamarind paste until dissolved. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, skimming any impurities that rise to the surface.
  4. Step 4: Add 1 cup sliced daikon radish, 1 cup string beans cut into 2-inch pieces, and 1 medium sliced eggplant. Simmer for another 10 minutes until vegetables are tender.
  5. Step 5: Season the broth with 2 tablespoons fish sauce, 1/2 teaspoon black pepper, and salt to taste.
  6. Step 6: Stir in 2 cups fresh spinach or kangkong and cook for 2 minutes until wilted.
  7. Step 7: Serve hot with steamed rice, enjoying the balance of crispy pork belly and tangy broth.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Pork Belly Sinigang with Tamarind Broth take to make?

Total time is about 60 minutes (15 min prep + 45 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 Pan-Seared Pork Belly 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 tamarind paste from drying out.

Can I substitute ingredients in Pan-Seared Pork Belly 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 Pan-Seared Pork Belly Sinigang with Tamarind Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Pork Belly Sinigang with Tamarind Broth?

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.

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