Pork and Pineapple Sinigang with Tamarind Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tangy Filipino sour soup featuring tender pork chunks simmered with pineapple and vegetables in a fragrant tamarind broth. This filipino-inspired pork ready in about 75 minutes pairs pork shoulder, cut into 1.5-inch cubes, tamarind soup base mix, pineapple chunks 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: 60 min Serves 6 Filipino cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 2 lbs pork shoulder cubes with 8 cups water, 1 medium quartered white onion, and 3 quartered tomatoes. Bring to a boil over high heat, then reduce to medium and simmer for 45 minutes until the pork is tender.
  2. Step 2: Add 1/2 cup tamarind soup base mix and stir until dissolved, then add 1 cup pineapple chunks and 1 cup sliced radish. Continue simmering for 10 minutes.
  3. Step 3: Stir in 1 cup long green beans and 2 whole green chili peppers. Cook for another 5-7 minutes until the vegetables are tender but still crisp.
  4. Step 4: Season the broth with 3 tbsp fish sauce and salt to taste. Remove the chili peppers before serving if you prefer less heat.
  5. Step 5: Serve hot with steamed white rice for a comforting, tangy meal.

Equipment for this recipe

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Frequently asked questions

How long does Pork and Pineapple 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 Pork and Pineapple 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 soup base mix from drying out.

Can I substitute ingredients in Pork and Pineapple 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 Pork and Pineapple 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 Pork and Pineapple 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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