Tamarind-Based Pork Sinigang with Radish and Water Spinach

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A tangy and hearty Filipino pork soup featuring a bright tamarind broth complemented by crisp radish and tender water spinach. This Filipino-inspired pork recipe, ready in about 90 minutes, pairs pork shoulder, cut into 1-inch cubes, water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 5, 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

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 8 cups water
• 3 tbsp tamarind paste
• 1 cup medium white radish, peeled and sliced into 1/4-inch rounds
• 2 medium tomatoes, quartered
• 1 medium onion, quartered
• 2 cups water spinach (kangkong), trimmed
• 2 tbsp fish sauce
• 1 whole green chili pepper
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a large pot, combine 1.5 pounds pork shoulder cubes with 8 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 1 hour until pork is tender.
2. Step 2: Stir in 3 tablespoons tamarind paste and 2 tablespoons fish sauce. Add 1 cup sliced white radish and 1 whole green chili pepper. Simmer for 10 minutes until radish softens but still holds shape.
3. Step 3: Add 2 cups trimmed water spinach leaves and cook for another 2 minutes until wilted.
4. Step 4: Season soup with salt and black pepper to taste. Remove chili pepper before serving if less heat is desired.
5. Step 5: Ladle hot sinigang into bowls and serve with steamed rice.