Slow-Simmered Pork Sinigang with Tamarind and Vegetables
A tangy and hearty Filipino pork soup featuring slow-cooked pork ribs in a tamarind broth with fresh vegetables for a comforting meal. This filipino-inspired pork ready in about 105 minutes pairs water, tamarind paste, medium tomatoes, quartered 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 ribs, cut into 2-inch pieces
- 10 cups water
- 1/3 cup tamarind paste
- 2 medium tomatoes, quartered
- 1 medium onion, quartered
- 1 cup daikon radish, peeled and sliced
- 1 cup long green beans, trimmed
- 1 cup eggplant, sliced into 1-inch pieces
- 1 whole green chili pepper
- 3 tbsp fish sauce
- 2 cups water spinach (kangkong) or spinach
- to taste salt and freshly ground black pepper
Instructions
- Step 1: In a large pot, combine 2 pounds pork ribs and 10 cups water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and simmer gently for 1 hour until pork is tender.
- Step 2: Add 1/3 cup tamarind paste, 2 quartered medium tomatoes, and 1 quartered medium onion to the pot. Continue simmering for 15 minutes until the broth is tangy and flavorful.
- Step 3: Add 1 cup sliced daikon radish, 1 cup trimmed long green beans, 1 cup sliced eggplant, and 1 whole green chili pepper. Simmer for another 10-15 minutes until vegetables are tender but still bright.
- Step 4: Stir in 3 tablespoons fish sauce and season with salt and freshly ground black pepper to taste.
- Step 5: Add 2 cups water spinach or regular spinach leaves and cook for 2 minutes until wilted. Remove chili pepper before serving. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Pork Sinigang with Tamarind and Vegetables take to make?
Total time is about 105 minutes (15 min prep + 90 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-Simmered Pork Sinigang with Tamarind and Vegetables?
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 water from drying out.
Can I substitute ingredients in Slow-Simmered Pork Sinigang with Tamarind and Vegetables?
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-Simmered Pork Sinigang with Tamarind and Vegetables 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-Simmered Pork Sinigang with Tamarind and Vegetables?
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.
