Pork Sinigang

This recipe is definitely a staple in our house. Filipino Pork Sinigang is my fiancé and I's favorite soup. I've made this delicious, sour soup almost every week this month, and honestly? I'm still not tired of it.

This recipe is so special to me because it brings back the best comforting memories for my fiancé, and his mom actually taught me how to cook it! Thanks to her, I can confidently whip up a pot of Sinigang anytime he asks, which, let’s be real, is nearly every week!

What Is Sinigang?

Sinigang is a traditional Filipino soup known for its signature sour broth. It originated in the Philippines and is considered one of the country’s most beloved comfort foods. The word sinigang comes from the Tagalog verb “sigang,” which means to stew.

Historically, sinigang was made using natural souring agents like tamarind, calamansi, green mango, kamias, or even guava. Over time, tamarind became the most popular base, giving sinigang its iconic mouth-clenching sourness that makes you scrunch your face on the first sip but somehow keeps you going back for more. It’s sour, savory, and incredibly satisfying.

There are many variations of sinigang depending on the protein and region. Some of the most common types include:

• Pork Sinigang (Sinigang na Baboy)
• Shrimp Sinigang (Sinigang na Hipon)
• Fish Sinigang (Sinigang na Isda)
• Beef Sinigang
• Chicken Sinigang

Today, many home cooks (including myself) use Knorr Tamarind Soup Mix, which is a widely used and trusted product in Filipino kitchens. It delivers consistent sourness and flavor while still tasting authentic and comforting.

Pork Sinigang Ingredients

• 3-4 lbs Pork Neck Bones: These give the broth so much body.
• 1 pack Knorr Tamarind Soup Mix: This is the secret to that authentic sour punch.
• Taro Root (Gabi): One root, peeled and chopped. This thickens the soup and gets nice and starchy.
• Veggies: 2 Roma tomatoes, ½ white onion, a handful of fresh okra, 1 eggplant (sliced), and 1-2 bundles of bok choy.
• Thai Red Chili: Throw one in if you want a little heat!
• Water, Salt, & Pepper.
• Beef Fat (Optional): Just a handful to render down for extra richness.

How to Make Pork Sinigang

If using beef fat, start by rendering it in a large pot over medium heat until the fat melts and lightly crisps. Add the pork neck bones to the pot and season generously with salt and pepper. Brown the meat on all sides to build flavor.

Once browned, add water and bring the pot to a boil for a few minutes. Drain the water and rinse the neck bones, then return them to the pot with fresh water. This step helps remove impurities and results in a cleaner, clearer broth.

Bring the pot back to a boil and skim off any foam that rises to the surface. Add the chopped tomatoes, sliced onion, and taro root. Lower the heat and let everything simmer until the taro becomes tender and starts to slightly thicken the broth.

Once the taro is soft, add the okra, eggplant, bok choy, Thai chili (if using), and the Knorr Tamarind Soup Mix. Stir well and allow the soup to simmer until all the vegetables are tender and infused with flavor.

Taste and adjust seasoning with additional salt and pepper if needed. Serve hot on its own or with a bowl of steamed rice.

Cooking Pork Sinigang In a Pressure Cooker

Cooking pork sinigang in a pressure cooker is one of my favorite methods when we want fall-off-the-bone tender meat without waiting all day.

Start by using the sauté function to render the beef fat (if using) and brown the pork neck bones with salt and pepper. Add water and pressure cook on high for about 25-30 minutes, then allow a natural release.

Carefully open the lid, skim off any impurities, and add the tomatoes, onion, and taro. Pressure cook again for 5–7 minutes until the taro is tender. Switch back to sauté mode, then add the vegetables and Knorr Tamarind Soup Mix. Let everything simmer for a few minutes until the vegetables are cooked through.

This method produces incredibly tender meat and a deeply flavorful broth in a fraction of the time.

Why We Love This Pork Sinigang

This Pork Sinigang is the definition of comfort food. The hot, sour broth warms you from the inside out, the vegetables soak up all that tangy broth (especially the okra, soooo good!), and the pork becomes unbelievably tender and rich. The broth itself is bold, sour, and deeply savory, making every bite super comforting. If you’re a fan of comforting Filipino soups, you have to check out my Pork Belly Sinigang and Chicken Tinola recipe next!