Slow-Simmered Pork Sinigang with Tamarind Broth
A comforting Filipino sour pork soup simmered with fresh tamarind, tomatoes, and crisp vegetables for a balance of tangy and savory flavors. This filipino-inspired soups ready in about 95 minutes pairs cut into 1 1/2-inch cubes pork shoulder, 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.
Ingredients
- 1 lb, cut into 1 1/2-inch cubes pork shoulder
- 8 cups water
- 3 tbsp tamarind paste
- 3, quartered medium tomatoes
- 1 medium, quartered onion
- 1 cup, sliced into 1/4-inch rounds radish
- 1 cup, trimmed and cut in half green beans
- 1 medium, cut into 1-inch chunks eggplant
- 2 tbsp fish sauce
- 2 cups, washed and leaves separated water spinach (kangkong)
- to taste salt
- 1/2 tsp ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 1 lb pork shoulder cubes with 8 cups water, 3 quartered medium tomatoes, and 1 quartered medium onion. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 1 hour until pork is tender.
- Step 2: Stir in 3 tbsp tamarind paste and 2 tbsp fish sauce. Add 1 cup sliced radish, 1 cup cut green beans, and 1 medium eggplant chunks. Simmer for 15 minutes until vegetables are tender but not mushy.
- Step 3: Add 2 cups water spinach leaves, season with salt to taste and 1/2 tsp ground black pepper. Cook for another 2 minutes until spinach wilts.
- Step 4: Taste and adjust seasoning if needed. Serve hot with steamed rice.
Frequently asked questions
How long does Slow-Simmered Pork Sinigang with Tamarind Broth take to make?
Total time is about 95 minutes (15 min prep + 80 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 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 water from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered Pork Sinigang with Tamarind Broth?
Filipino soups 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.
