Tamarind-Sour Sinigang with Pork and Vegetables
A hearty Filipino sour soup featuring tender pork simmered with fresh tamarind broth and an assortment of crisp vegetables. This filipino-inspired soups 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Sour Sinigang with Pork and Vegetables 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-Sour Sinigang with Pork and Vegetables?
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 tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Sour Sinigang with Pork and Vegetables?
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-Sour Sinigang with Pork and Vegetables 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-Sour Sinigang with Pork and Vegetables?
Filipino soups 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.
