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Sinigang stew served with spicy pork and vegetables
Sour, spicy Filipino meat dish

Pork sinigang stew

Author: Flavelo
Recipes Main Courses Soups
Sinigang is the national pride of the Philippines: a cleansing, sour soup that relies on the power of the tamarind fruit. While in the classic version the meat is boiled, in this 'stew' variation the pork cubes are browned first, adding a deeper, caramelised flavour layer to the soup (Maillard reaction). The combination of hot, sour broth and tender meat is refreshing even in tropical heat, as the acidity stimulates the appetite and cools the body.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large pot
  • Chopping board and sharp knife
  • Wooden spoon

Allergen Information

⚠️ Fish (if fish sauce is used)

Instructions

1 ✓

Cut the pork shoulder into 3-4 cm cubes, season with salt and pepper. Heat a little oil in a large pot and brown the meat in batches until golden.

Tip: Do not overcrowd the pot, otherwise the meat will release juices and steam instead of frying. The brown crust is the foundation of flavour!
2 ✓

Once the meat is browned, remove it. In the remaining fat, sauté the onion cut into wedges and the tomatoes until the tomatoes collapse.

Tip: Mash the tomatoes with a wooden spoon to release their juice and colour.
3 ✓

Return the meat, pour in the water. Bring to a boil, skim off the foam from the top, then simmer covered on low heat for approx. 45-50 minutes until the meat is tender.

Tip: Skimming results in a cleaner tasting and clearer soup.
4 ✓

Add the tamarind paste. Taste it: it should be distinctly sour.

Tip: Adjust the amount of tamarind to your taste, but the essence of sinigang is sourness.
5 ✓

Add the sliced radish and green beans. Cook for 5 minutes.

Tip: Harder vegetables need more time.
6 ✓

Finally, add the okra and whole chillies. Cook for a further 3-5 minutes until all vegetables are tender but still crisp.

Tip: Leave the chilli whole so it only imparts aroma, not heat. If you like it spicy, slit or crush them.

Recipe FAQ

What can I use instead of tamarind?
Tamarind's unique flavour is hard to replace, but in an emergency, plenty of lime juice or lemon juice will do for sourness.
What is okra?
A vegetable that releases a natural thickening agent when cooked. If you don't like the slimy texture, leave it whole and only cook briefly.

Ingredients

  • 800 g Pork shoulder (fatty cut)
  • 3 Tomatoes
  • 1 Onion
  • 150 g Green beans (whole or halved)
  • 100 g Mooli (Daikon radish)
  • 100 g Okra (Ladies' fingers)
  • 2 tbsp Tamarind paste (or powder base)
  • 1500 ml Water (or rice washing water for authentic flavour)
  • 1 tsp Salt (or fish sauce)
  • 0.5 tsp Black pepper
  • 2 Green chillies (whole)
  • 1 tbsp Oil