Sinigang Filipino Sour Soup Recipe

Name: Filipino Sinigang Sour Soup
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Filipino
Ingredients: – 2 pounds pork spareribs cut crosswise into 2-inch pieces; – 1 large yellow onion, diced; – 6 cloves garlic, sliced; – 2-inch piece ginger, peeled and julienned; – 3 whole Roma tomatoes, diced; – 2 tablespoons fish sauce; – 2 teaspoons salt; – 1 teaspoon black pepper; – 8 cups water; – 5 ounces tamarind concentrate; – 1 teaspoon citric acid crystals; – 10 ounces daikon radish, peeled and thinly sliced; – 10 ounces baby bok choy, well cleaned and quartered lengthwise

By:

Camille Hayes

Published:

April 5, 2026

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Why You’ll Love This Filipino Sinigang Sour Soup

Filipino Sinigang Sour Soup is a comforting sinigang recipe that brings big flavor with simple ingredients. It has a bright, tangy broth, tender pork, and plenty of vegetables, so it works well for family dinners, busy weeknights, and cozy weekends. If you like a true Filipino soup with a bold sour taste, this one fits the bill.

Easy to make: This easy sinigang recipe uses one heavy pot, simple prep, and clear simmering steps. Most of the cooking time is hands-off, so you can do other things while the soup bubbles away.
Comforting and satisfying: Pork spareribs make the broth rich and hearty, while daikon radish and baby bok choy add freshness. It is a filling meal that feels special without being fussy.
Great for different eaters: You can adjust the sourness, swap the protein, or change the vegetables based on what you have. That makes this traditional sinigang soup flexible for many kitchens.
Distinctive flavor: Tamarind concentrate and citric acid create the sharp, mouthwatering tang that makes authentic Filipino sinigang so loved. The flavor is bright, savory, and deeply comforting.

For home cooks who want a dependable sinigang sour soup recipe, this version gives you the classic taste without complicated steps.

Jump To

1. Why You’ll Love This Filipino Sinigang Sour Soup
2. Essential Ingredients for Filipino Sinigang Sour Soup
3. How to Prepare the Perfect Filipino Sinigang Sour Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Filipino Sinigang Sour Soup
5. Mastering Filipino Sinigang Sour Soup: Advanced Tips and Variations
6. How to Store Filipino Sinigang Sour Soup: Best Practices
7. FAQs: Frequently Asked Questions About Filipino Sinigang Sour Soup
8. Filipino Sinigang Sour Soup

Essential Ingredients for Filipino Sinigang Sour Soup

Here is everything you need for this Filipino sinigang recipe. Each ingredient plays a clear role in building the soup’s sour, savory, and comforting flavor.

Main Ingredients

2 pounds pork spareribs cut crosswise into 2-inch pieces – The meat brings richness and a deep savory base to the broth.
1 large yellow onion, diced – Onion adds sweetness and depth as it simmers.
6 cloves garlic, sliced – Garlic gives the soup a warm, aromatic foundation.
2-inch piece ginger, peeled and julienned – Ginger adds a fresh, peppery note that balances the sour broth.
3 whole Roma tomatoes, diced – Tomatoes add color, gentle acidity, and a little natural sweetness.
2 tablespoons fish sauce – Fish sauce gives the broth its classic savory Filipino flavor.
2 teaspoons salt – Salt seasons the soup and helps the flavors come together.
1 teaspoon black pepper – Black pepper adds mild heat and rounds out the broth.
8 cups water – Water forms the soup base and carries all the flavors.
5 ounces tamarind concentrate – This is the heart of the soup’s sour taste and gives you that authentic tang.
1 teaspoon citric acid crystals – Citric acid boosts the sourness for a sharper finish.
10 ounces daikon radish, peeled and thinly sliced – Daikon softens as it cooks and absorbs the savory broth.
10 ounces baby bok choy, well cleaned and quartered lengthwise – Bok choy adds color, texture, and a tender leafy bite.

Special Dietary Options

Vegan: Replace the pork spareribs with tofu, mushrooms, or chickpeas. Use vegetable broth instead of water for more body, and swap fish sauce for soy sauce or vegan fish sauce.
Gluten-free: This soup is naturally close to gluten-free, but always check your fish sauce and tamarind concentrate label to be safe.
Low-calorie: Use lean pork cuts or a smaller portion of pork, then add extra bok choy and daikon for volume.

Ingredient	Role in the Soup
Pork spareribs	Richness and protein
Tamarind concentrate	Classic sour flavor
Daikon radish	Gentle sweetness and texture
Baby bok choy	Fresh leafy finish

How to Prepare the Perfect Filipino Sinigang Sour Soup: Step-by-Step Guide

This Filipino soup comes together in one pot, which makes cleanup easier and helps the flavors build as they cook. The full cooking time is about 2 hours 30 minutes, and the recipe yields 10 servings, so it is great for feeding a crowd or saving leftovers for later.

First Step: Gather and prep the ingredients

Cut the pork spareribs into 2-inch pieces if they are not already prepared that way. Dice the onion, slice the garlic, julienne the ginger, and dice the Roma tomatoes. Peel and thinly slice the daikon radish, then clean and quarter the baby bok choy lengthwise. Having everything ready before you begin makes this easy sinigang recipe much smoother to cook.

Second Step: Start the broth

Place the pork, onion, ginger, tomatoes, fish sauce, salt, black pepper, and 8 cups water into a 6 to 7 quart heavy bottom pot or Dutch oven. Set the pot over medium-high heat and bring it to a boil. This first stage builds the savory base for the traditional sinigang soup.

Third Step: Add the souring ingredients

Once the soup reaches a boil, lower the heat to medium-low. Stir in the tamarind concentrate and citric acid crystals. These two ingredients create the bright sour flavor that makes authentic Filipino sinigang taste so memorable. If you want a stronger tang, the citric acid helps intensify the flavor without adding extra liquid.

Fourth Step: Simmer until the pork becomes tender

Partially cover the pot and let the soup simmer for 90 minutes. Stir it now and then so nothing sticks to the bottom. During this time, the pork softens and the broth becomes richer. If you are making this for a busy day, this long simmer is helpful because it mostly cooks on its own.

Fifth Step: Cook the daikon

Add the sliced daikon radish to the pot and simmer for 20 more minutes. The daikon will turn tender and soak up the sour broth. This step also adds a mild crunch and a nice contrast to the pork.

Sixth Step: Finish with bok choy

Add the baby bok choy and cook for 10 more minutes. The greens should be tender but still bright. Bok choy gives the soup a fresh finish and keeps the dish from feeling too heavy.

Final Step: Serve hot with rice

Ladle the soup into deep bowls and serve it over freshly cooked white rice. The rice helps balance the tart broth and makes every spoonful more filling. If you want a fuller meal, serve it alongside another simple dish like this easy chicken stir-fry or a cozy side such as garlic noodles.

The best bowl is one with plenty of broth, tender pork, and a little bit of rice soaking up the sour flavor.

Dietary Substitutions to Customize Your Filipino Sinigang Sour Soup

Protein and Main Component Alternatives

If pork spareribs are not available, you can still make a satisfying sinigang sour soup recipe. Pork shoulder works well, though it may need a little more time to turn tender. Bone-in chicken thighs are another good choice if you want a lighter version with a similar comforting feel.

For a seafood variation, try shrimp or firm white fish, but add them near the end so they do not overcook. If you want a meatless version, tofu, mushrooms, and chickpeas can give the soup more body. A plant-based version will not taste exactly like the classic dish, but it can still be a tasty Filipino soup for meat-free meals.

Vegetable, Sauce, and Seasoning Modifications

Daikon radish and baby bok choy are classic choices, but you can use napa cabbage, spinach, green beans, or water spinach if that is what you have. For a deeper broth, some cooks like to add more tomatoes or extra onion. If you want less salt, cut back on the fish sauce and season slowly at the end.

Need a milder sour taste? Use a bit less tamarind concentrate and leave out the citric acid. Want a sharper sour soup? Add a little more citric acid in small amounts until it tastes right. This flexibility is one reason many people love a good Filipino sinigang recipe.

Mastering Filipino Sinigang Sour Soup: Advanced Tips and Variations

Pro cooking techniques

Use a heavy bottom pot or Dutch oven so the soup heats evenly and the pork does not scorch. Stir occasionally during the long simmer, especially after adding the tamarind concentrate. If the broth reduces too much, add a little hot water to keep the texture right.

For a richer taste, some cooks brown the pork first before adding the water, but this recipe keeps things simple by simmering everything together. If your spareribs are not already cut, ask the meat counter to cut them into 2-inch pieces. That small step saves time and makes serving easier.

Flavor variations

You can make the sour flavor stronger with a little more citric acid, or keep it softer by using less. Some cooks also like to add extra tomatoes for a sweeter broth. If you enjoy a more vegetable-heavy bowl, increase the daikon and bok choy for a lighter feel.

For a different twist, serve the soup with extra rice on the side and a small dish of fish sauce mixed with chopped chili. That gives each person a chance to adjust the saltiness and heat. If you love Filipino flavors, you might also enjoy reading this pork sinigang recipe from Panlasang Pinoy for another take on the same classic dish.

Presentation tips

Serve the soup in deep bowls so the broth stays hot longer. Place a portion of pork and vegetables in each bowl, then spoon the broth over the top. A small bowl of rice on the side makes the meal look inviting and helps people build their own bites.

If you want a more finished look, top each bowl with a few fresh pepper slices or extra tomato wedges. The bright colors make the dish feel warm and homey.

Make-ahead options

This recipe works well for meal prep because the flavor improves after a day in the fridge. You can chop the vegetables a day ahead and keep them chilled in covered containers. You can also cook the whole soup in advance, then reheat it for easy lunches or dinners during the week.

How to Store Filipino Sinigang Sour Soup: Best Practices

Leftover Filipino Sinigang Sour Soup stores well, which makes it useful for batch cooking and family meal prep. Let the soup cool first before packing it away, then store it in containers with tight lids.

Refrigeration

Keep the soup in the refrigerator for up to 3 to 4 days. Rice is best stored separately so it does not turn mushy. When you are ready to eat, reheat only the portion you need.

Freezing

You can freeze the soup for longer storage, but the vegetables may soften a little after thawing. For the best texture, freeze the broth and pork in one container and add fresh bok choy or daikon later if needed. This method works well for busy weeks when you want a quick homemade meal.

Reheating

Warm the soup slowly on the stove over medium heat until it is hot all the way through. If the broth tastes stronger after storing, add a splash of water to smooth it out. Stir gently so the vegetables stay intact.

Meal prep considerations

For easy lunches, portion the soup into single servings with a separate container of rice. That way, you can reheat just what you need. The flavor often tastes even better the next day, which makes this traditional sinigang soup a smart make-ahead option.

Sinigang Filipino Sour Soup Recipe

Why You’ll Love This Filipino Sinigang Sour Soup