Vinegar-Glazed Pork Sinigang with Tamarind Broth
A savory and tangy pork sinigang stew featuring tender pork simmered in a tamarind-infused broth with fresh vegetables and a splash of vinegar. This filipino-inspired pork ready in about 90 minutes pairs pork belly, 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 400 calories and feeds 6, 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
- 2 lbs pork belly, cut into 1-inch cubes
- 8 cups water
- 3 tbsp tamarind paste
- 3 medium tomatoes, quartered
- 1 large onion, quartered
- 1 cup radish, sliced into 1/4-inch rounds
- 1 cup string beans, trimmed to 2-inch pieces
- 1 cup eggplant, cut into 1-inch pieces
- 2 tbsp white vinegar
- 2 tbsp fish sauce
- to taste salt and ground black pepper
- 2 whole green chili peppers (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 2 lbs pork belly cubes with 8 cups water, 3 quartered tomatoes, and 1 quartered onion. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour until pork is tender.
- Step 2: Stir in 3 tbsp tamarind paste, 2 tbsp white vinegar, and 2 tbsp fish sauce. Add 1 cup sliced radish, 1 cup trimmed string beans, 1 cup chopped eggplant, and 2 whole green chili peppers if using.
- Step 3: Simmer uncovered for another 15 minutes until vegetables are tender but still bright. Taste and season with salt and ground black pepper as needed.
- Step 4: Remove chili peppers before serving. Ladle hot sinigang into bowls, enjoying the balance of sourness and savory pork flavor.
Frequently asked questions
How long does Vinegar-Glazed Pork Sinigang with Tamarind Broth 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 Vinegar-Glazed Pork Sinigang with Tamarind Broth?
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 Vinegar-Glazed Pork Sinigang with Tamarind Broth?
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 Vinegar-Glazed Pork Sinigang with Tamarind Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vinegar-Glazed Pork Sinigang with Tamarind Broth?
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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