Tamarind-Based Pork Sinigang with Okra and Tomatoes
A bright, sour soup featuring tender pork belly simmered in tamarind broth with okra and tomatoes for a comforting, flavorful bowl. This filipino ready in about 57 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.
Ingredients
- 1 lb (450g), cut into 1-inch cubes pork belly
- 3 tbsp tamarind paste
- 4 cups (950ml) water
- 2 medium (200g), chopped tomatoes
- 1 cup (100g), sliced okra
- 1 tbsp, minced fresh ginger
- 4, minced garlic cloves
- 1 medium (100g), chopped onion
- 2 tbsp fish sauce
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 1 lb pork belly cubes, 4 cups water, 3 tbsp tamarind paste, 1 tbsp minced ginger, 4 minced garlic cloves, and 1 chopped onion. Bring to a boil over medium-high heat, then skim off any foam that rises to the surface.
- Step 2: Reduce heat to low, cover, and simmer for 20 minutes. Add 200g chopped tomatoes and 1 cup sliced okra, then continue simmering uncovered for 15 minutes until pork is tender and okra is cooked but still slightly firm.
- Step 3: Stir in 2 tbsp fish sauce and season with salt to taste. Simmer for 2 more minutes, then remove from heat and let sit for 5 minutes before serving.
Frequently asked questions
How long does Tamarind-Based Pork Sinigang with Okra and Tomatoes take to make?
Total time is about 57 minutes (20 min prep + 37 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 Tamarind-Based Pork Sinigang with Okra and Tomatoes?
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 pork belly from drying out.
Can I substitute ingredients in Tamarind-Based Pork Sinigang with Okra and Tomatoes?
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 Tamarind-Based Pork Sinigang with Okra and Tomatoes 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 Tamarind-Based Pork Sinigang with Okra and Tomatoes?
Filipino filipino 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.
What others are saying
- ★★★★★
Made this for my Filipino grandmother, and she declared it 'exactly like her mama’s'—worth every minute!
- ★★★★★
The tamarind tang was perfect, and my kids asked for seconds on the okra! So authentic for a weeknight dinner.
- ★★★★★
This recipe nailed the balance of sour and savory. The tomatoes added just the right sweetness without overpowering the tamarind.
