This is hands-down my favorite Filipino dish. The refreshing lemony sourness blends perfectly with the umami of fish sauce. The pork is slow-cooked until it’s unbelievably tender—so soft it falls apart with a spoon. The flavor is comforting, yet a little unique, and honestly, I think it’s something many people around the world would fall in love with if they gave it a try!
My husband and I enjoy this dish by gently soaking a spoonful of plain rice in the soup as we eat, like a flavorful stew. It’s perfect for meal prep too—you can make a big batch and enjoy it for a few days. If you’re tired of the usual chili or stew, this is a great, refreshing alternative.
The best part? You can make it using simple ingredients found at most regular grocery stores.
Ingredients
| Pork (loin or shoulder) | 550g /1.2 lb |
| Water | 1000ml / 34 fl oz / 4 cups(US) |
| Garlic | 1 clove |
| Onion | 1/2 |
| Daikon radish | 1/3 |
| Tomatoes | 3 |
| Green beans | 5 pieces |
| Lemon | 1 |
| Salt | 5 shakes (for seasoning pork) |
| White pepper | 5 shakes (for seasoning pork) |
| Bay leaf | 1 |
| Sake / white wine | 1 tbsp |
| Fish sauce | 1 tbsp (for boiling) + 2–3 tbsp (for final seasoning) |
| Black pepper | optional |
| Olive oil | 1 tbsp |
How to Make
1⃣ Prep
Cut pork into bite-sized chunks (about 1 inch) and pierce with a fork to help it tenderize.
Season pork with salt and white pepper.
Slice garlic and onion thinly.
2⃣ Sear the Pork
Heat olive oil in a pan over low heat and sauté garlic until golden brown.
Add the pork and sake, then cook over medium heat for about 1 minute. (Note: The garlic won’t be used further in the soup, so save it as garlic chips for another dish if you’d like!)
3⃣ Simmer the Pork
Transfer only the pork to a large pot. Add onion, water (4 cups), bay leaf, and 1 tbsp of fish sauce.
Bring to a boil, then cover and simmer over low heat for 1 hour (or 20 minutes if using pork belly or spare ribs).
Skim off any foam that forms.
4⃣ Prep the Vegetables
While the pork is simmering:
Cut daikon into thick half-moons.
Cut tomatoes into wedges (they’ll melt into the soup so no need for perfect shapes).
Trim and cut green beans into 2-inch pieces.
Squeeze lemon juice and set aside.
5⃣ Add Vegetables
Add daikon, tomatoes, and green beans to the pot.
Cover and simmer over low heat for another 30 minutes.
6⃣ Adjust the Flavor
Once the pork and vegetables are very tender, add all the lemon juice and 2–3 tbsp of fish sauce.
Taste the soup—it should be slightly sour and a bit salty. Adjust with more lemon juice or fish sauce to taste.
- Pork belly or spare ribs make the dish more rich and tender. They need only 20 minutes of simmering.
- Feel free to customize your veggies—spinach, potatoes, or even kale or collard greens work well!
- In traditional Filipino cooking, tamarind is used for sourness. If you have access to tamarind paste or mix, you can substitute it for the lemon juice.
- Since it’s often eaten with plain rice, a slightly bold or salty flavor at the end makes it extra satisfying.
- Anyone with leftover fish sauce in the pantry
- Trying out Filipino cuisine at home
- A light but hearty meal for anyone on a health journey
When I was a college student, I traveled solo to the Philippines for the first time. I was blown away by the kindness of the people, the stunning nature up in the mountains, and of course—the food. One night, I ended up joining a friendly group of locals for drinks, and they took me out for a late-night snack. That was my first taste of Sinigang—sipping this sour, soul-warming soup together after a few beers. It’s a memory I’ll never forget.
If this sounds tasty, share it on Twitter/X, or tag me if you try it—I’d love to see your version!
