Ingredients
Equipment
Method
- Begin by placing pork pieces in a large pot with 8 cups of cold water. Bring to a rolling boil over high heat, then reduce to medium heat. Skim off any foam that rises to the surface for the clearest, most flavorful broth. This initial step creates the foundation that separates exceptional sinigang from ordinary soup.
- Add quartered tomatoes and sliced onions to the pot. Simmer for 45 minutes until the pork becomes fork-tender and the vegetables have completely broken down, creating a rich, umami-packed base that defines authentic pork sinigang recipe excellence.
- Stir in tamarind paste gradually, tasting as you go to achieve your preferred level of sourness. Add fish sauce and salt, adjusting seasonings to create that perfect balance between tangy and savory that makes this tamarind soup recipe truly exceptional.
- Add harder vegetables first: radish and string beans, cooking for 5 minutes. Follow with eggplant and okra, cooking for another 3 minutes. This strategic timing ensures every vegetable maintains its ideal texture while absorbing the complex flavors of the broth.
- Add kangkong leaves and green chilies during the final 2 minutes of cooking. These delicate ingredients should retain their vibrant color and slight crunch, providing textural contrast and fresh flavor notes.
- Taste and adjust seasoning with additional fish sauce or tamarind paste as needed. Serve immediately in deep bowls over steamed rice while hot.
Notes
For best results, use fresh tamarind paste over sinigang mix packets when possible. The soup tastes even better the next day as flavors continue to meld. Add fresh leafy vegetables when reheating to maintain optimal texture and color. Substitute proteins freely - beef short ribs, fish fillets, or shrimp work excellently with this base recipe.
