Sinigang Pork Soup with Tamarind and Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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, tamarind broth, and vibrant vegetables for a flavorful and hearty meal. This Filipino-inspired soup recipe, ready in about 90 minutes, pairs pork shoulder, cut into 1-inch cubes, water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 75 min Serves 6 Filipino cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large pot, combine 1.5 lbs pork shoulder cubes with 8 cups water. Bring to a boil over high heat, then reduce to medium-low and skim off any scum for 10 minutes.
Step 2: Add 3 tablespoons tamarind paste, 2 quartered tomatoes, and 1 quartered onion. Simmer uncovered for 1 hour until pork is tender and broth is flavorful.
Step 3: Add 1 cup sliced radish, 1 cup trimmed string beans, 1 cup sliced eggplant, and 2 whole green chili peppers. Cook for 10 minutes until vegetables are just tender.
Step 4: Season soup with 2 tablespoons fish sauce, salt, and black pepper to taste. Stir in 1 cup water spinach or spinach leaves and cook for 2 more minutes until wilted.
Step 5: Serve hot with steamed rice and enjoy the bright, tangy flavors of this traditional Filipino sinigang.