Tamarind-Sour Sinigang with Pork and Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 developed and reviewed.

A hearty Filipino sour soup featuring tender pork simmered with fresh tamarind broth and an assortment of crisp vegetables. This Filipino-inspired soup recipe, ready in about 90 minutes, pairs pork shoulder, 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 280 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.

Prep: 15 min Cook: 75 min Serves 5 Filipino cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs pork shoulder, cut into 1-inch cubes
3 tbsp tamarind paste
8 cups water
3 medium tomatoes, quartered
1 medium onion, quartered
1 cup radish, sliced
1 cup long green beans, cut into 2-inch pieces
1 cup eggplant, sliced
2 cups spinach or kangkong leaves
3 tbsp fish sauce
to taste salt
1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large pot, combine 1.5 lbs pork shoulder cubes with 8 cups water, 3 quartered tomatoes, and 1 quartered medium 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 3 tablespoons fish sauce, then add 1 cup sliced radish, 1 cup long green beans cut into 2-inch pieces, and 1 cup sliced eggplant. Continue simmering for another 10 minutes until vegetables are just tender.
Step 3: Add 2 cups spinach or kangkong leaves and season with salt and 1/2 teaspoon black pepper. Cook for 2 minutes until greens wilt and soup is aromatic. Adjust seasoning to taste and serve hot with steamed rice.