Sour Tamarind Sinigang with Pork and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and tangy Filipino soup featuring tender pork simmered with fresh tamarind broth, complemented by assorted vegetables for a hearty and refreshing meal. This filipino-inspired pork ready in about 75 minutes pairs pork belly, cut into 1-inch cubes, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 "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: 60 min Serves 4 Filipino cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 1 lb pork belly cubes, 6 cups water, 2 quartered tomatoes, and 1 quartered onion. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 45 minutes until pork is tender.
  2. Step 2: Stir in 3 tbsp tamarind paste and 2 tbsp fish sauce, mixing well to infuse the broth with sour and savory flavors.
  3. Step 3: Add 1 cup sliced radish, 1 cup trimmed green beans, 1 cup sliced eggplant, and 2 long green chili peppers. Simmer for 10 minutes until vegetables are just tender.
  4. Step 4: Add 2 cups spinach or kangkong leaves and cook for an additional 2 minutes until the greens are wilted.
  5. Step 5: Taste and adjust seasoning with salt as desired. Serve hot with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Sour Tamarind Sinigang with Pork and Vegetables take to make?

Total time is about 75 minutes (15 min prep + 60 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 Sour Tamarind Sinigang with Pork 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 tamarind paste from drying out.

Can I substitute ingredients in Sour Tamarind Sinigang with Pork 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 Sour Tamarind Sinigang with Pork and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sour Tamarind Sinigang with Pork 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.

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