Get ready for a comforting and uniquely tangy Filipino soup that will awaken your taste buds! Imagine tender pork belly or shoulder simmering in a vibrant, sour broth, infused with the distinct flavor of tamarind and packed with hearty vegetables like daikon radish, long beans, and spinach. What makes this Quick & Easy Pork Sinigang truly special is its ability to deliver that authentic, lip-smacking sourness and savory depth in a simplified, faster way, creating a soul-satisfying meal. Perfect for a cool day, when you’re craving something both comforting and zesty, or as a wonderful introduction to one of the Philippines’ most iconic dishes. You’ll love how this flavorful soup comes together with such ease!
Prep Time: 10 mins
Total Time: 45-55 mins (includes simmering time for pork tenderness)
Servings: 4-6
Ingredients:
For the Quick & Easy Pork Sinigang:
- 1.5 lbs Pork Belly or Shoulder, cut into 1.5-2 inch cubes
- 1 large Onion, quartered
- 2-3 medium Tomatoes, quartered
- 6 cups Water (or broth mix)
- 1 packet (40g) Tamarind Soup Base Mix (Sinigang sa Sampalok)
- 1 medium Daikon Radish (Labanos), peeled, sliced 1/2-inch thick
- 1 bunch Long Beans (Sitao), trimmed, cut into 2-inch pieces
- 1 bunch Bok Choy or Water Spinach (Kangkong/Ong Choy), chopped
- 2-3 Finger Chilies (Siling Pangsigang), optional
- Fish Sauce (Patis), to taste
For Serving (Optional):
- Steamed White Rice
- Extra Fish Sauce & Chili Slices
Instructions:
- Boil Pork: In a large pot, combine pork and water. Bring to a boil, then skim off surface scum. This ensures a clear broth.
- Add Aromatics: Add quartered onion and tomatoes. Reduce heat to medium-low, cover, and simmer 30-40 minutes, or until pork is tender.
- Introduce Sourness: Stir in tamarind soup base mix until dissolved. Add finger chilies (if using). Simmer for 5 more minutes.
- Cook Vegetables: Add daikon radish and long beans. Cook for 5-7 minutes, or until tender-crisp.
- Wilt Greens: Add bok choy (or water spinach). Stir and cook for 1-2 minutes, until wilted.
- Season to Taste: Crucial step! Season with fish sauce (patis) to your liking. Start with 1-2 tbsp and adjust.
- Serve Hot: Ladle into bowls, ensuring plenty of pork, veggies, and broth.
- Enjoy with Rice: Serve immediately with steamed white rice. Offer extra fish sauce and chilies on the side.
Recipe Notes:
- Pork Cut: Belly for richness, shoulder (kasim) for leaner. Ribs also work.
- Sinigang Mix: A great shortcut for authentic flavor. Mama Sita’s or Knorr are popular.
- Vegetable Variety: Taro (gabi), eggplant (talong), okra are also common. Use what you like!
- Sourness Level: Adjust with more water/pinch of sugar (if too sour) or a bit more mix/calamansi juice (if not sour enough).
- Chilies: Whole for mild, fruity heat; sliced/pricked for spicier soup.
- Fish Sauce (Patis): Essential for savory depth. Season gradually.
- Other Proteins: Beef, shrimp, or fish (milkfish/bangus, salmon) can be used. Adjust cooking times.
- Serving Suggestion: Pouring hot broth over rice in your bowl is delicious!
- Storage & Reheating: Store refrigerated up to 3-4 days. Reheat gently. Add water if broth is too thick.
There you have it – a truly comforting, flavorful, and surprisingly easy Filipino Pork Sinigang that’s perfect for any day of the week! This quick version will rapidly become a go-to for its authentic taste and simple preparation. We hope you enjoy this classic dish that is so close to the heart of Filipino cuisine! Kain na tayo! (Let’s eat!)
