Published:
Sep 15th 2022
by 
Nutritionally reviewed by 
Last updated: Sep 1st 2025
Filipino Sour Soup, commonly known as Sinigang, is a beloved Filipino comfort food renowned for its unique blend of savory and sour flavors. Traditionally, this hearty soup combines pork, tamarind, and fresh vegetables like okra, eggplant, and radish, creating a rich, tangy broth that’s both satisfying and nourishing. Perfect for chilly days or when you need a boost, this Filipino Sour Soup recipe brings together the perfect balance of zest and warmth. Packed with protein and fiber, it’s an ideal dish for family dinners and a wonderful way to explore the authentic flavors of Filipino cuisine.
For this recipe, we will use pork as the main ingredient. But other protein types such as seafood, fish, or beef are also commonly used.
Pro Tip This recipe offers an authentic taste of Filipino Sour Soup, featuring a rich and tangy broth that delights the palate. It's easy to prepare and can be customized with various proteins, making it a versatile choice for any meal. Plus, it's perfect for make-ahead meals and freezes well for future enjoyment.
Key nutrients
- Protein: from pork ribs — Supports muscle maintenance and helps keep you feeling full.
- Fiber: from okra, eggplant, string beans, and radish — Aids digestion and promotes gut health.
- Vitamin C: from tomatoes and green chili — Supports immune function and helps with iron absorption.
- Potassium: from taro root and daikon radish — Helps maintain fluid balance and normal muscle function.
- Iron: from pork and leafy greens (kangkong) — Important for healthy blood and energy levels.
Why it matters
- A mix of protein and fiber can help with satiety and digestive comfort.
- Vegetable variety provides a range of vitamins, minerals, and antioxidants.
- Sour broths like this may encourage appetite and hydration.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sodium — Fish sauce and broth add salt; taste before adding extra salt at the table.
- Saturated fat — Pork ribs can be higher in saturated fat; trim visible fat if desired.
Make it even better
- Add more leafy greens or extra veggies for more fiber and nutrients.
- Use leaner cuts of pork or substitute with fish or tofu for less saturated fat.
- Opt for low-sodium broth or reduce fish sauce to lower sodium content.
- Serve with brown rice for added whole grains and fiber.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- EatRight.org — Nutrition - General reference for nutrient roles and balanced eating tips.
- CDC — Salt - For sodium awareness in recipes using sauces and broths.
Best fit
- Gluten Free: Made with whole foods and no gluten-containing ingredients.
- Pescetarian: Can be adapted with seafood or fish as the main protein.
Use with caution / avoid
- Sodium: Fish sauce and broth may contribute to higher sodium; limit if watching salt intake.
- High Cholesterol: Pork ribs are higher in saturated fat; choose leaner protein if needed.
Helpful modifications
- Use skinless chicken or tofu for a lower-fat, lower-cholesterol version.
- Choose low-sodium broth and reduce fish sauce to lower sodium content.
- Replace pork with shrimp or fish for a lighter, heart-friendly option.
- Add extra leafy greens for more fiber and nutrients.
Pair with: Steamed brown rice or a side of fresh cucumber salad for added fiber and balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: fish.
-
Fish
Where it appears: Fish sauce.
Swap: Use coconut aminos or a soy-free, fish-free seasoning sauce.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
Clean
- Wash hands with soap and water before and after handling raw pork and vegetables.
- Rinse all fresh produce under running water before cutting or cooking.
- Sanitize cutting boards and knives after preparing raw meat.
Separate
- Keep raw pork and its juices away from vegetables and cooked foods.
- Use separate utensils and cutting boards for meat and vegetables.
Cook
- Simmer pork until it reaches an internal temperature of 145°F for safety.
- Ensure soup is steaming hot before serving to kill harmful bacteria.
Chill
- Refrigerate leftovers within 2 hours in shallow containers.
- Consume refrigerated soup within 3 days for best safety and flavor.
References
- CDC — Food Safety - General food safety guidelines for home cooking.
- USDA — Pork Safety - Safe cooking temperatures for pork products.
- Sinigang is known for its tangy broth, traditionally soured with tamarind, giving it a refreshing, appetizing flavor.
- This soup features a medley of vegetables like okra, eggplant, and daikon radish for color, texture, and taste.
- Adding taro root helps naturally thicken the broth and gives the soup a creamy mouthfeel.
- Sinigang is commonly served with steamed rice to soak up its flavorful broth.
Name & origins
The name “sinigang” comes from the Filipino word for “stewed,” and it’s a staple comfort food across the Philippines.
Ingredient spotlight
- Tamarind: Brings signature sourness and bright acidity to the soup.
- Pork ribs: Add depth, richness, and body to the broth as they simmer.
- Kangkong (water spinach): Offers a mild, earthy taste and leafy texture.
- Okra: Slightly thickens the broth while adding a tender bite.
Technique tidbit
Simmering bone-in pork ribs slowly extracts collagen and flavor, creating a rich and savory base for the soup.
Before you start
- Prepare all ingredients by washing and cutting them for easy cooking.
- Heat your cooking pot before adding oil for better sautéing.
- Ensure pork is at room temperature for even cooking.
During cooking
- Sauté onions until translucent to enhance sweetness and aroma.
- Look for the pork to brown slightly before adding liquids.
- Avoid overcooking vegetables to maintain their vibrant colors.
- Cook in batches if necessary to prevent overcrowding the pot.
Make-ahead & storage
- Prep vegetables and store them in the fridge for up to a day.
- Reheat gently on the stovetop, adding water if the soup thickens.
Common mistakes
- Using too much tamarind → Start with less and adjust to taste.
- Overcooking pork → Simmer slowly for tender, flavorful meat.
Serve with
- Steamed jasmine rice to soak up the rich, tangy broth.
- A side of fresh vegetable salad for a crisp contrast.
- Fish sauce with chopped chili for an extra savory dip.
Toppings & textures
- Chopped cilantro or green onions for a fresh aroma.
- Fresh calamansi wedges to add a citrusy kick.
Occasions
- This recipe shines at family dinners or potlucks.
Substitutions
- If you lack pork, use shrimp for a sweeter, lighter flavor in this recipe.
- For a vegetarian option, replace meat with tofu and use vegetable broth.
- If tamarind paste is unavailable, use lemon juice for a similar tanginess.
Variations
- For a classic variation, try Sinigang na Baka, which uses beef instead of pork for a richer taste.
- Add pineapple chunks for a modern twist that introduces sweetness to the sour broth.
Refrigerate
- Cool the soup to room temperature and store in airtight containers.
- Consume within 3 days for best flavor and safety.
Freeze
- Freezing not recommended; texture may suffer with vegetables and pork.
Reheat
- Gently warm on the stovetop over low heat until steaming hot throughout.
- Add a splash of water if the soup has thickened during storage.
Repurpose ideas
- Use leftovers as a filling for tacos or wraps for a tasty twist.
- Transform the broth into a noodle soup with fresh herbs and noodles.
- Pork Ribs: Adds depth and richness to the broth, becoming tender and flavorful as it simmers.
- Tamarind Paste: Key for the soup’s tangy, sour flavor, which makes this recipe unique.
- Eggplant: Adds a mild, slightly bitter flavor that balances the sour broth.
- Okra: Thickens the broth slightly while adding texture.
- String Beans: Provides a crunchy texture and a slight sweetness.
- Daikon Radish: Adds a mild peppery flavor and soaks up the sour broth well.
- Kangkong (Water Spinach): Adds a fresh, green flavor and some bite.
- Onion & Tomato: Form the base of the soup, providing sweetness and umami.
- Fish Sauce: Enhances the savory taste with a hint of umami.
- Long Green Chili: Adds subtle heat to the soup.
Can I use a different protein instead of pork?
Yes, you can use seafood, beef, or chicken as alternatives to pork in Sinigang, each providing a unique flavor twist.
How can I make this soup less sour?
To reduce the sourness, start with a smaller amount of tamarind paste and adjust to taste, or balance it with a bit of sugar.
Is this recipe gluten-free?
Yes, this Filipino Sour Soup is naturally gluten-free as it primarily uses fresh ingredients and tamarind paste. Just ensure that the fish sauce you use is gluten-free.
Time & Serves
Ingredients
2 lbs Pork Ribs Bone-in
4-5 tablespoons Tamarind Purée or Paste (Depending on sourness preference)
2 pcs Fresh Eggplant, sliced
8 pcs of Fresh Okra
10 pcs Fresh String Beans, cut into 2-inch pieces
5 ounces Daikon Radish, sliced
1 bundle Kangkong
1 piece Onion, wedged
4 pieces Tomato, wedged
8 cups Water
2 tablespoons Fish sauce
2 pieces Long Green Chili
3 pieces medium Fresh Taro Root
2.5 oz Pork Broth
2 tablespoons Cooking Oil
1/2 teaspoon Salt
1/4 teaspoon ground Black Pepper
Instructions
Cut the pork ribs to bite sizes using a sharp kitchen knife, put them in a medium bowl, then set them aside.
For the vegetables, use a colander and wash all the vegetables with water. Cube the fresh taro root on a cutting board, and slice up the eggplants, daikon radish, and okra horizontally. Cut the string beans into 2-inch pieces.
Heat the oil in a medium cooking pot, and sauté the wedged onion until the layers begin to separate. Add half of the tomato pieces and sauté for about 2 minutes.
Add the pork and cook until it turns brown; add a tablespoon of fish sauce.
After sautéing for a while longer, pour in the water together with the pork broth. Cover your pot and bring the liquid to a boil.
Then lower to low to medium heat, add the fresh taro root and boil for 30 minutes, or until your pork tenderizes.
Uncover the pot and add the sliced daikon radish and boil for about 5 minutes. Then, add the eggplants, string beans, and okra.
Once boiling, add the Tamarind Purée or Tamarind Paste and cover the pot again.
Cook all the ingredients for 5 minutes, then add the kangkong stalks, long green chili, and the last of the tomato. Season the sour soup with salt and pepper to taste and let it boil for about two more minutes.
Let your Filipino sour soup cook with all the ingredients in harmony. Then, turn the heat off, cover the pot, and let it stay for two more minutes.
Around this time, you can start setting your table, too –– best paired with newly cooked rice, and don’t forget the soup bowls!
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