Slow-Cooked Pork Sinigang with Tamarind Broth
A comforting Filipino sour soup featuring tender pork simmered in a tangy tamarind broth with fresh vegetables like radish, tomatoes, and string beans. This filipino-inspired pork ready in about 130 minutes pairs pounds pork shoulder, cubed, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 pounds pork shoulder, cubed
- 3 tbsp tamarind paste
- 8 cups water
- 3 tomatoes medium tomatoes, quartered
- 1 cup white radish (daikon), sliced
- 1 cup string beans, trimmed
- 1 medium onion, quartered
- 3 tbsp fish sauce
- 2 cups fresh spinach leaves
- 1 whole green chili pepper (optional)
- to taste salt
Instructions
- Step 1: In a large pot, combine 2 pounds cubed pork shoulder, 8 cups water, 1 medium quartered onion, and 3 quartered medium tomatoes. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 1.5 hours until pork is tender.
- Step 2: Add 3 tbsp tamarind paste and 3 tbsp fish sauce to the pot, stirring to dissolve. Add 1 cup sliced white radish and 1 cup trimmed string beans. Simmer for another 15 minutes until vegetables are tender.
- Step 3: Add 2 cups fresh spinach leaves and 1 whole green chili pepper (if using) and cook for 3 more minutes until spinach wilts. Season with salt to taste.
- Step 4: Remove the chili pepper before serving. Ladle the hot sour soup into bowls and serve with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Sinigang with Tamarind Broth take to make?
Total time is about 130 minutes (20 min prep + 110 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 Slow-Cooked Pork 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 pounds pork shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Pork 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 Slow-Cooked Pork 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 Slow-Cooked Pork 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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