Tamarind-Based Pork Sinigang with Radish and Water Spinach
A tangy and hearty Filipino pork soup featuring a bright tamarind broth complemented by crisp radish and tender water spinach. This filipino-inspired pork ready in about 90 minutes pairs water, tamarind paste, medium tomatoes, quartered 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
- 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.
- 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.
- Step 3: Add 2 cups trimmed water spinach leaves and cook for another 2 minutes until wilted.
- Step 4: Season soup with salt and black pepper to taste. Remove chili pepper before serving if less heat is desired.
- Step 5: Ladle hot sinigang into bowls and serve with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Based Pork Sinigang with Radish and Water Spinach take to make?
Total time is about 90 minutes (15 min prep + 75 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 Radish and Water Spinach?
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 Tamarind-Based Pork Sinigang with Radish and Water Spinach?
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 Radish and Water Spinach for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Radish and Water Spinach?
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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