Filipino Soup Sinigang Recipe

If you’re a fan of bold, savory, and tangy flavors, then Filipino cuisine has something extraordinary for you: Sinigang, a quintessentially Filipino soup that’s not only delicious but also deeply comforting. Imagine a broth so vibrant and full of life, with a combination of sourness, saltiness, and umami that dances across your taste buds. This dish is as much about the balance of flavors as it is about the memories of family gatherings, Sunday meals, and the warmth that comes from sharing a bowl with loved ones.

Sinigang is a versatile dish, and depending on the region of the Philippines, it can vary slightly in ingredients and preparation techniques. But one thing remains constant: its ability to bring a refreshing tanginess to your table. Whether you’re using tamarind, kamias (bilimbi), or mangoes, this soup always has that signature sourness that makes it stand out in the realm of comfort food.

In this post, we’ll take a deep dive into the traditional Filipino Sinigang recipe, explore its various variations, and share some helpful tips to make sure your dish turns out perfect every time. Ready to get cooking? Let’s dive in.

At its core, Sinigang is a sour soup that can be made with a variety of proteins like pork, shrimp, fish, or beef, accompanied by an assortment of vegetables. The hallmark of a great Sinigang is its perfectly balanced sour broth, enriched with the flavors of the meat or seafood, and enhanced by fresh, crunchy vegetables.

You’ll be creating a dish that delivers warmth and satisfaction, especially on rainy days or when you need something that feels like a big hug in a bowl.

Ingredients Needed

Here’s a breakdown of the essential ingredients you’ll need to make a classic pork Sinigang, though these can be swapped out depending on your preference for protein:

For The Soup Base

Pork (Pork belly or ribs) – This cut of meat is ideal because it becomes tender and juicy while absorbing the flavors of the broth. Pork belly has just the right amount of fat to enrich the broth, giving it a hearty depth.
Water – The base of the broth, naturally. The more water you use, the more you’ll need to adjust the seasonings later.
Tamarind paste (or fresh tamarind) – This is the key to the tangy, sour flavor of Sinigang. You can use fresh tamarind or store-bought tamarind paste, but fresh gives the best depth of flavor.
Onions – Typically quartered. They add a slight sweetness to the sour base, balancing the tanginess.
Tomatoes – Halved or quartered. They release sweetness and depth into the broth as they cook down.
Radish (Labanos) – Thinly sliced. This vegetable has a mild, peppery flavor that soaks up the tangy broth and adds a crunch to the dish.
Eggplant (Talong) – Cut into thick slices. Eggplant is perfect for absorbing the flavors of the soup.
Long green beans (Sitaw) – These vegetables hold their shape and crispness in the soup, offering both texture and flavor.
Okra – This vegetable adds a slightly slimy texture, which is part of the unique experience of eating Sinigang. It’s also known for absorbing the flavors of the broth.
Kangkong (Water spinach) – Known for its tender leaves, this leafy green gives the soup its final burst of freshness and color.
Fish sauce – Adds saltiness and umami to balance the sourness.
Pepper – Ground black pepper for a little kick.

Optional

Green chili peppers – These can be added if you want a bit of heat in your Sinigang, though it’s not essential for everyone’s palate.

Cooking Instructions

Making Sinigang is relatively straightforward, but timing and the balance of ingredients are everything. Here’s a step-by-step guide to help you get the perfect, tangy, and flavorful soup:

Prepare The Ingredients
- Cut your pork into chunks or leave them in ribs, depending on your preference.
- Quarter the onions, halve the tomatoes, and slice your radish, eggplant, and green beans.
- Prepare the tamarind paste or fresh tamarind (you can boil the tamarind pods in water and then mash them to extract the juice).
Start The Broth
- In a large pot, bring the water to a boil.
- Add the pork and cook for about 40-50 minutes or until tender. Skim the scum off the top of the water to ensure the broth is clear.
- Once the pork is tender, add the onions, tomatoes, and radish to the pot. Let them simmer for another 10 minutes, until the vegetables soften.
Add The Tamarind
- Add the tamarind paste or fresh tamarind. Start with a tablespoon of paste and taste the broth. If it needs more tang, add more until you reach your desired level of sourness. If you’re using fresh tamarind, you can mash it and strain the juice into the pot.
Flavor The Soup
- Season with fish sauce and ground black pepper. Adjust according to your taste-more fish sauce for a saltier depth, more pepper for a gentle kick.
Vegetables And Final Simmer
- Add the eggplant, green beans, and okra. Let the soup simmer for about 10 more minutes until all the vegetables are cooked but still firm.
- Finish by adding the water spinach (kangkong) and green chilies (if using). Let it cook for an additional 2-3 minutes.
Taste And Adjust
- Taste the broth one final time to check if the balance of sour, salty, and savory is to your liking. Add more fish sauce, pepper, or tamarind as necessary.
Serve
- Ladle the soup into bowls, making sure to get a good mix of pork, veggies, and broth. Pair with steamed rice, and enjoy!

Ingredient Insights

Understanding the role of each ingredient in Sinigang can help you appreciate how they come together to create a perfect harmony of flavors:

Pork (or your protein of choice): The meat is the backbone of the soup. It provides the rich, hearty flavor that blends with the sour and salty elements of the broth.
Tamarind: Tamarind is the defining ingredient for Sinigang’s signature tang. It’s acidic and slightly sweet, and it gives the broth a complex, layered sourness that can’t be replicated by any other fruit or spice.
Vegetables: The vegetables in Sinigang are not just a garnish. They are essential to the dish, offering texture, color, and additional flavors that round out the experience. The radish adds a crisp crunch, while the eggplant absorbs the broth’s flavors. Okra contributes a unique, slightly slippery texture, and kangkong offers a refreshing green contrast.
Fish Sauce: This fermented ingredient is a Filipino pantry staple. It’s more than just a salty seasoning; it’s packed with umami and adds a deep, savory backbone to the broth.

Expert Tips

Adjust the sourness: Tamarind can vary in its strength, so always taste your broth as you go. If you want a more intense sour kick, use more tamarind or try adding a different souring agent like green mangoes or bilimbi.
Don’t overcook the vegetables: To maintain the perfect texture, keep an eye on your vegetables. They should be tender but still have a slight crunch, especially the green beans and radish.
Pork belly vs. Pork ribs: Pork belly has more fat and imparts a richer broth, while pork ribs have bones that make the broth even more flavorful. Either works well-just adjust the cooking time accordingly.
Make it your own: Feel free to swap in other vegetables depending on what’s in season or what you have in your kitchen. Eggplant, string beans, or even pumpkin all work great.

Recipe Variations

While the traditional Sinigang is a pork-based dish, there are plenty of variations that reflect the rich diversity of Filipino cuisine:

Sinigang na Hipon (Shrimp): Shrimp replaces pork in this version, and it cooks faster, so you’ll want to add the shrimp later in the cooking process.
Sinigang na Baboy sa Bayabas (Pork with Guava): This version uses guava as the souring agent instead of tamarind, giving the broth a fragrant, slightly sweet, and tangy flavor.
Sinigang na Isda (Fish): Typically made with bangus (milkfish) or tilapia, this version is lighter and has a slightly more delicate flavor. Use firm white fish that can hold up well in the broth.
Sinigang na Baka (Beef): Beef shank or short ribs can be used for a rich and hearty broth. This variation is more commonly served with large, bone-in cuts, making it a satisfying meal.

Final Words

Sinigang is more than just a recipe; it’s a celebration of Filipino culinary tradition. Its comforting warmth and bold flavors are ideal for bringing friends and family together around the table. Whether you’re in the Philippines or halfway around the world, making Sinigang at home is a way to bring a little piece of Filipino culture into your kitchen.

Filipino Soup Sinigang Recipe