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Meat, South and Southeast Asian

Pork sinigang with rice

Pork sinigang is a Filipino sour soup made with tamarind, pork, radish, green beans, and spinach, served with rice. For 4 people, it takes 1 hour 25 minutes and stays easy to make, at €3.00 per serving. Success comes from simmering the pork slowly until tender, then adding the vegetables in order, from firmest to most delicate.

For chilly evenings, here's sinigang, the sour soup from the Philippines, with tender pork, radish, green beans, and spinach.

Pork sinigang with rice
Total time
1 h 25
Difficulty
Easy
Cost per person
€3.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

You'll recognize sinigang right away by its sour broth, carried by tamarind, which cuts through the richness of pork simmered low and slow. The radish stays firm with a mild peppery bite, the green beans keep some crunch, and the spinach wilts just before serving. It's a dish built on balance, between tartness, the saltiness of fish sauce, and the mellow fat of the meat.

This is a cool evening soup, the kind that warms you up without feeling heavy, great for a weeknight dinner that takes a bit longer but asks for no real skill. It's a good pick if you like trying something beyond the usual, and it also works well for a shared Sunday meal in big bowls, with rice served on the side so everyone builds their own plate.

The ingredients

4 people

Butcher

  • Pork ribs or shoulder 800 g

Fruits and vegetables

  • White radish or turnips 250 g
  • Green beans 200 g
  • Fresh spinach 200 g
  • Tomatoes 3
  • Onion 1
  • Fresh ginger 20 g

Pantry

  • Tamarind paste 3 tbsp
  • Fish sauceoften in the pantry 2 tbsp
  • White riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Bring the pork to a boil in 1.5 liters of water with the onion, ginger, and chopped tomatoes. Skim well. 10 min

    Skimming gives you a clean, clear broth.

  2. Lower the heat and let it simmer, covered, until the meat is tender. 50 min

    The meat should nearly fall off the bone.

  3. Add the tamarind, fish sauce, and sliced radish, taste and adjust. 10 min

    If you don't have tamarind, the juice of two lemons works really well.

  4. Add the green beans, cook for a few minutes, then the spinach last. 6 min

    Spinach only needs two minutes, it wilts right in the hot broth.

  5. Cook the rice and serve the soup in large bowls with rice on the side. 12 min

    Ladle some broth over the rice, that's how it's traditionally eaten.

Our tips to get it right

  • Pick pork ribs or shoulder with a bit of fat, lean meat turns dry after fifty minutes of simmering.
  • Slice the radish into thin, even rounds so it cooks at the same pace as the green beans, without staying too crunchy or falling apart.
  • Always taste the broth before serving and adjust the sourness with a bit more tamarind or a splash of lemon if needed.

The variations

  • Swap the pork for white fish or shrimp, added only in the last ten minutes so they don't overcook.
  • For a version without fish sauce, use salt and a little soy sauce instead, the flavor shifts slightly but the soup stays balanced.
  • To save time, use diced pork tenderloin, which cuts the pork cooking time down to about twenty minutes.

What to serve it with

  • Plain steamed rice
  • Fish sauce with chili for dipping
  • Hot green tea or lemon water

Storage

Pork sinigang keeps for 2 to 3 days in the fridge in a sealed container, with the rice stored separately. It freezes well without the spinach, which you should add fresh when reheating. Warm it gently on the stovetop, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can I substitute the tamarind paste with something else?

Yes, the juice of two lemons gives a very close result and works well in this soup. You can also try diluted rice vinegar, adjusting the amount to taste.

Do I need to skim the broth while the pork cooks?

Yes, it's important for a clear broth without bitterness. The first few minutes of cooking bring up a gray foam that you can simply remove with a ladle.

Can I make this dish ahead of time?

You can make the pork broth the day before and keep it in the fridge. Add the tamarind, radish, and green vegetables only when you reheat and serve.

What order should the vegetables go in exactly?

The radish goes in first since it's firm, then the green beans a few minutes later, and the spinach last of all. This order keeps the delicate vegetables from turning mushy.

How long does it take to make a pork sinigang, the Filipino sour tamarind soup, served with rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork sinigang, the Filipino sour tamarind soup, served with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork sinigang, the Filipino sour tamarind soup, served with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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