Sinigang Tamarind Soup with Pork and Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 drafted and published.

A tangy and refreshing Filipino sour soup featuring tender pork simmered with tamarind broth and fresh vegetables. This Filipino soup recipe, ready in about 65 minutes, pairs pork shoulder, cut into 1.5-inch cubes, tamarind paste, and water for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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: 10 min Cook: 55 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large pot, combine 1.5 pounds pork shoulder cubes, 6 cups water, 1 large quartered onion, and 3 quartered tomatoes. Bring to a boil over high heat, then reduce to medium-low and simmer for 45 minutes until pork is tender.
Step 2: Add 3 tbsp tamarind paste, stirring well to dissolve, then add 1 cup sliced radish, 1 cup trimmed string beans, 1 cup 2-inch eggplant pieces, and 1 whole green chili pepper. Simmer for another 10 minutes until vegetables are just tender.
Step 3: Stir in 2 tbsp fish sauce and 2 cups water spinach leaves. Cook for 2-3 minutes until spinach wilts.
Step 4: Season with salt to taste. Remove chili pepper before serving for milder flavor or leave in for heat. Serve hot with steamed rice.