Vinegar-Glazed Pork Sinigang with Tamarind Broth

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 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 recipe, 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.

Prep: 15 min Cook: 75 min Serves 6 Filipino cuisine 400 cal/serving

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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)

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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.