Tamarind-Sour Sinigang with Pork and Vegetables

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

A hearty Filipino sour soup featuring tender pork simmered with fresh tamarind broth and an assortment of crisp vegetables. This Filipino soup recipe, ready in about 90 minutes, pairs pork shoulder, cut into 1-inch cubes, tamarind paste, and water for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

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

Instructions

1. 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.
2. 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.
3. 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.