Spicy Tomato Pork Sinigang

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 vibrant sour-spicy soup with tender pork, tamarind broth, and fresh vegetables, perfect for a quick weeknight meal. This Filipino recipe, ready in about 50 minutes, pairs pork belly, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 30 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

1 lb, cubed pork belly
2 tbsp tamarind paste
4 cups water
2 medium, chopped tomatoes
2, sliced chili peppers
1 cup, sliced okra
1 cup, cubed eggplant
1/4 cup, sliced green onions
1 tsp sugar
to taste salt

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Instructions

Step 1: In a large pot, combine 1 lb cubed pork belly, 2 tbsp tamarind paste, 4 cups water, 2 medium chopped tomatoes, and 2 sliced chili peppers. Bring to a gentle simmer over medium heat and cook for 20 minutes until the pork is tender.
Step 2: Add 1 cup sliced okra and 1 cup cubed eggplant to the pot, then continue simmering for 10 minutes until vegetables are tender but hold their shape.
Step 3: Stir in 1/4 cup sliced green onions and 1 tsp sugar, then season with salt to taste. Simmer for 2 more minutes until flavors meld and broth thickens slightly.