Pork and Shrimp Sinigang
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.
A tangy tamarind soup packed with pork ribs, shrimp, and vibrant Filipino vegetables.
Nutrition per serving
Ingredients
Protein
Souring Agent
Vegetables
Aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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