How to Make the Perfect Pork and Shrimp Sinigang
Filipino · Medium · 75 min · 6 servings
Sinigang is a beloved Filipino sour soup built on a tamarind-based broth loaded with tender pork ribs, plump shrimp, and fresh vegetables. It is a deeply satisfying bowl that balances bold sourness with savory depth and a warming finish.
Why this recipe works
This Pork and Shrimp Sinigang recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs pork spare ribs, cut into segments
- 0.5 lb large shrimp, shell-on
- 2 oz tamarind paste or one packet sinigang mix
- 2 cups kangkong or fresh spinach leaves
- 2 medium tomatoes, quartered
- 1 medium white onion, quartered
Step by step instructions
Step 1: Build the Broth
In a large pot, combine the pork ribs with 8 cups of cold water, the quartered onion, and the quartered tomatoes. Bring to a boil over high heat, skimming off any gray foam and impurities that rise to the surface during the first 10 minutes.
Step 2: Simmer the Pork
Reduce heat to medium-low and simmer the pork uncovered for 40 to 45 minutes until the meat is very tender and nearly falling off the bone. The broth will deepen in color and develop a rich savory foundation during this time.
Step 3: Add Souring Agent and Shrimp
Stir in the tamarind paste or sinigang mix and taste for sourness, adjusting the amount to your preference. Add the shrimp to the pot and cook for 3 to 4 minutes until they turn pink and are just cooked through. Season with fish sauce or salt to taste.
Step 4: Finish with Greens
Turn off the heat and add the kangkong or spinach leaves directly to the pot. Let the residual heat wilt the greens for about 1 minute. Serve immediately in deep bowls with steamed white rice on the side and extra fish sauce for seasoning.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tamarind paste → fresh calamansi juice or green mango for natural sourness
- kangkong → baby bok choy or fresh spinach leaves
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the skimming step during the initial boil, which leaves a cloudy and bitter-tasting broth
- Overcooking the shrimp by adding them too early alongside the pork, resulting in rubbery texture
Nutrition facts
Per serving: 310 calories, 28g protein, 14g carbs, 16g fat, 4g fiber.
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