Filipino Sinigang Tamarind Soup

Nutriscore Rating: 64/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

11 steps

1. Heat the cooking oil in a large pot over medium heat.

2. Add the onions and sauté until fragrant, about 2–3 minutes. Add the tomatoes and continue to cook until softened.

3. Add the pork belly or ribs to the pot and cook for 5–7 minutes until the meat is lightly browned.

4. Pour in the water and bring it to a boil. Skim off any scum that rises to the surface for a clearer broth.

5. Reduce the heat to a simmer and cook the pork for about 30 minutes, or until tender.

6. 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.

7. Stir in the fish sauce, salt, and ground black pepper to season the soup.

8. Add the daikon radish and green chili (if using), and let it simmer for 5–7 minutes.

9. Add the eggplant, string beans, and okra, and cook for another 5–8 minutes, or until the vegetables are tender but not overcooked.

10. Finally, add the spinach (or kangkong) and cook for 1–2 more minutes until wilted.

11. Serve hot with steamed white rice and enjoy!

Nutrition Facts

1 serving (525.4g)

Calories		529
% Daily Value*
Total Fat		46.8 g	60%
	Saturated Fat	16.3 g	81%
	Polyunsaturated Fat	0.0 g
Cholesterol		60 mg	20%
Sodium		1061 mg	46%
Total Carbohydrate		17.3 g	6%
	Dietary Fiber	4.7 g	17%
	Total Sugars	10.0 g
Protein		10.5 g	21%
Vitamin D		0.0 mcg	0%
Calcium		87 mg	7%
Iron		1.6 mg	9%
Potassium		644 mg	14%

*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.

Source of Calories

Fat: 2536 cal (79.0%%)

Protein: 256 cal (8.0%%)

Carbs: 416 cal (13.0%%)