Filipino Sinigang Tamarind Soup
Warm your soul with a steaming bowl of Filipino Sinigang Tamarind Soup, a beloved classic known for its bold and tangy flavors. This hearty dish features tender pork belly or ribs simmered to perfection in a savory tamarind-infused broth, alongside a medley of vibrant vegetables like daikon radish, eggplant, okra, and string beans. The unique blend of sour tamarind and savory fish sauce creates a flavor profile that's both comforting and refreshing. Balanced with leafy spinach and a touch of optional heat from green chili, Sinigang is the ultimate Filipino comfort food, traditionally served with a side of steamed white rice. Easy to make and perfect for any season, this dish embodies the rich, flavorful spirit of Filipino cuisine.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 g pork belly (or ribs)
- 6 cups water
- 40 g tamarind soup mix (or fresh tamarind)
- 2 pieces ripe tomato, quartered
- 1 piece red onion, quartered
- 1 cup daikon radish, sliced
- 1 piece eggplant, sliced
- 1 cup string beans, trimmed
- 6 pieces okra, whole
- 2 cups spinach (or kangkong/water spinach)
- 2 tbsp fish sauce
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 pieces green chili (optional)
- 1 tbsp cooking oil
Instructions
Heat the cooking oil in a large pot over medium heat.
Add the onions and sauté until fragrant, about 2–3 minutes. Add the tomatoes and continue to cook until softened.
Add the pork belly or ribs to the pot and cook for 5–7 minutes until the meat is lightly browned.
Pour in the water and bring it to a boil. Skim off any scum that rises to the surface for a clearer broth.
Reduce the heat to a simmer and cook the pork for about 30 minutes, or until tender.
Add the tamarind soup mix (or fresh tamarind pulp) to the pot and stir well. Taste the broth and adjust the sourness by adding more tamarind soup mix if needed.
Stir in the fish sauce, salt, and ground black pepper to season the soup.
Add the daikon radish and green chili (if using), and let it simmer for 5–7 minutes.
Add the eggplant, string beans, and okra, and cook for another 5–8 minutes, or until the vegetables are tender but not overcooked.
Finally, add the spinach (or kangkong) and cook for 1–2 more minutes until wilted.
Serve hot with steamed white rice and enjoy!
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 59.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3863 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
