Sinigang (Pork Stew in Tamarind Broth)

Sinigang is a popular sour soup from the Philippines, well popular for its sour taste that comes from fruits with sour notes like santol (wild mangosteen), kamias (averrhoa bilimbi), calamansi (calamondin), green mangoes, guava and the most common of all the tamarind. Apart from sour fruit, the basic ingredients are meats (pork, beef, fish or chicken), kangkong (water spinach), taro root, green finger chillies, tomatoes, onions, string beans and okra. Traditionally juices from the sour fruits are extracted by boiling it together with the soup then pressed using a fine sieve back to the pot but due to instant mixes the traditional way of preparing this is not anymore practiced.

This is probably Philippines most famous soup and second most famous dish after Adobo, a lot consider this as a comfort meal and this goes easily to the top favourite dishes of every Filipino, for me it is my top 1 and I can’t live a fortnight without having a serving of this one. To consume this is not like your normal Western soups as this is eaten as a viand combined with steamed rice, now you might find it absurd why a tropical country like the Philippines enjoy a hot soup like this, well with the sour fresh flavours infused in this dish it leaves a refreshing appetite-encouraging taste that is well designed for the humid tropics.

Sinigang (Pork Stew in Tamarind Broth)
Prep time
Cook time
Total time
Serves: 6-8
  • 1 kg Pork Belly, cubed
  • 150-200 g okra medium sized, sliced in half
  • 150-200 g string beans, sliced
  • 1 bunch of kangkong (water spinach) or any leafy vegetables
  • 8 pieces small taro
  • 1 large red onion, roughly chopped
  • 1 packet sinigang (tamarind) mix or 400 g tamarind
  • 2 medium tomatoes, chopped
  • 3 pcs green finger chillies
  • water
  • fish sauce
  • freshly ground black pepper
  1. Place pork and chopped tomatoes in a pot, pour water in pot until the pork is barely covered bring to a boil. If using tamarind place it on a muslin cloth and tie the ends. Bring to a boil then simmer for 30 minutes.
  2. Add the taro then continue to simmer for 30 minutes.
  3. Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted.
  4. Add green finger chillies, okra and string beans then cook for 5 minutes
  5. While boiling add the kangkong leaves and cover, turn of the heat.
  6. Season with freshly ground black pepper and fish sauce


Sinigang na Baboy Wide

You can buy your Sinigang/Tamarind Mix in Amazon, here are some links:

18 Responses

  1. October 2, 2010

    […] on my top 5 list overall, when I eat this dish I have the same satisfaction that I get from having sinigang.  I never grew up with this dish and I think it was introduced to me for about 6 to 7 years ago […]

  2. November 13, 2010

    […] post which is the shrimp version.  If you have been following my posts I already had a version for pork, corned beef and fish and this is the 4th installment which is made out of beef usually brisket or […]

  3. April 20, 2011

    […] on my top 5 list overall, when I eat this dish I have the same satisfaction that I get from having sinigang, my favourite soup dish. I never grew up with this dish and it was just introduced to me for about […]

  4. May 20, 2011

    […] of the Filipinos love sinigang specially the tamarind based variant  but there are a lot of variations of this lovely soup dish, ingredients can vary like the use of […]

  5. August 7, 2011

    […] any trail or evidence of what you had just swallowed only that tangy sour feeling. This is why Siningang dishes will always top the list a Filipinos favourite food, its sour, it’s warming, it’s so […]

  6. August 9, 2011

    […] Pork […]

  7. August 23, 2011

    […] who does not eat pork or beef this is the best way to enjoy a very popular Filipino dish “sinigang“, it’s sour, it’s warming, it good for the cold winter days, it nearly taste like chicken […]

  8. October 19, 2011

    […] they are famous for Ilonggo recipes which is a cuisine of Iloilo. Kansi is like a cross between Sinigang and Bulalo where Beef shanks are flavoured with a sour fruit called batawan and lemon grass, […]

  9. October 28, 2011

    […] always ask me to try it out, I always turn them down until one day I let them try my home cooked Sinigang and their reaction was it tasted like Assam Laksa which led me and convinced me to try it out. […]

  10. January 19, 2012

    […] out of Kadyos (Pigeon Peas), Baboy (Pork preferably pork leg) and Langka (Jackfruit), similar to sinigang  this dish is sour due to the flavours of Batwan fruit used (I don’t know what’s the English […]

  11. April 24, 2012

    […] asks me to do when I start making my weekly menu and shopping list, dishes like calamares, sopas, sinigang, tortang talong and this one the Sticky Garlic Chicken wings will always be requested, though she […]

  12. September 13, 2012

    […] of the Ilocos each have their own character and deserves to be known and popular like the Adobo and Sinigang. Most of these dishes are exceptional but not a lot of people know it even Filipinos which is a […]

  13. March 15, 2013

    […] and haven’t tried this one out I am sure you will love this one as it is nearly similar to sinigang but its spicier and its tastes cleaner and fresher due to lemon grass and galangal. The first time […]

  14. August 6, 2013

    […] from soups and sauces, the sweet, sour and fruity taste gives a unique flavour in dishes like Sinigang, Pad Thai, Assam Laksa and Massaman Curry to name some.   This ingredient can also be used in […]

  15. August 7, 2013

    […] it will go easily on my top 5, when I eat this dish I have the same satisfaction that I get from sinigang (my favourite soup dish). I never grew up with this dish and it was just introduced to me for about […]

  16. November 10, 2014

    […] original sinigang except for the use of chicken and tamarind leaves. So for those who does not eat pork or beef this is the best way to enjoy a very popular Filipino dish “sinigang”, it’s […]

  17. November 27, 2014

    […] this pork bones (Gamjatang) that tasted nearly like sinigang with less sour […]

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