Filipino pork sinigang recipe for six
Recipe shopping list — copy the items into Valedo.
This Filipino sour pork soup serves six. Tamarind gives the broth its signature tang, and rice is included for serving.
Ingredients
Jasmine rice
3 cups
Pork shoulder
2 1/2 pounds
Tamarind soup base
1 packet
Yellow onion
1 large
Roma tomatoes
3
Daikon radish
1 medium
Chinese eggplant
2
Long beans
12 ounces
Okra
8
Water spinach or baby spinach
6 cups
Fish sauce
2 tablespoons
Thai bird's eye chiles
2
How to make it
- Simmer pork and onion in water until pork is tender, skimming foam as needed. 2. Add tomatoes, tamarind soup base, and fish sauce. 3. Add daikon and cook until nearly tender. 4. Add eggplant, long beans, and okra; simmer until cooked. 5. Stir in greens and chiles just before serving. 6. Serve hot with cooked jasmine rice.
Who this list is for
This list is made for cooks preparing Filipino pork sinigang for a group of six. It’s best for family meals or gatherings where a warming, tangy soup is the centerpiece. Use this if you want the classic sour broth and plenty of vegetables in every bowl.
How to use this list
Begin by checking your kitchen for staples like jasmine rice, fish sauce, and any produce you might already have. For the main ingredients, you’ll need pork shoulder, tamarind soup base, yellow onion, Roma tomatoes, daikon radish, Chinese eggplant, long beans, okra, water spinach or baby spinach, and Thai bird’s eye chiles. Buy the freshest vegetables possible. Cook the rice separately so it’s ready to serve with the soup. Brown the pork shoulder first, then simmer it with the soup base, tomatoes, onion, and daikon. Add the rest of the vegetables in stages so they don’t overcook.
Common mistakes
One common issue is adding all vegetables at once, which can make softer ones mushy. Add long beans, eggplant, and okra in order, and wait until the end for spinach. Don’t use too much tamarind soup base—taste as you go. Skipping fish sauce will make the soup less savory. Avoid lean pork cuts, which can turn tough.
What is on this list
This list includes jasmine rice, pork shoulder, tamarind soup base, yellow onion, Roma tomatoes, daikon radish, Chinese eggplant, long beans, okra, water spinach or baby spinach, fish sauce, and Thai bird’s eye chiles. Cross off what you already have at home before shopping.
Before you go
Double-check your pantry for rice and fish sauce. Make sure you have enough soup base and pork shoulder. Shop for fresh, firm vegetables and leafy greens. After shopping, refrigerate perishable items right away. On cooking day, prep all ingredients before starting so you can add them at the right times for the best texture and flavor.
FAQ
Who is "Filipino pork sinigang recipe for six" for?
This list is made for cooks preparing Filipino pork sinigang for a group of six. It’s best for family meals or gatherings where a warming, tangy soup is the centerpiece. Use this if you want the classic sour broth and plenty of vegetables in every bowl.
How should I use "Filipino pork sinigang recipe for six"?
Begin by checking your kitchen for staples like jasmine rice, fish sauce, and any produce you might already have. For the main ingredients, you’ll need pork shoulder, tamarind soup base, yellow onion, Roma tomatoes, daikon radish, Chinese eggplant, long beans, okra, water spinach or baby spinach, and Thai bird’s eye chiles. Buy the freshest vegetables possi…
What should I skip or avoid with "Filipino pork sinigang recipe for six"?
One common issue is adding all vegetables at once, which can make softer ones mushy. Add long beans, eggplant, and okra in order, and wait until the end for spinach. Don’t use too much tamarind soup base—taste as you go. Skipping fish sauce will make the soup less savory. Avoid lean pork cuts, which can turn tough.
What is on the "Filipino pork sinigang recipe for six" list?
This list includes jasmine rice, pork shoulder, tamarind soup base, yellow onion, Roma tomatoes, daikon radish, Chinese eggplant, long beans, okra, water spinach or baby spinach, fish sauce, and Thai bird’s eye chiles. Cross off what you already have at home before shopping.
What should I do before I go?
Double-check your pantry for rice and fish sauce. Make sure you have enough soup base and pork shoulder. Shop for fresh, firm vegetables and leafy greens. After shopping, refrigerate perishable items right away. On cooking day, prep all ingredients before starting so you can add them at the right times for the best texture and flavor.
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