Filipino Sour Pork and Vegetable Soup

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A beloved Filipino classic built on a bright tamarind-broth foundation, simmered pork, and tender vegetables. The signature tangy-savory broth is deeply comforting and pairs perfectly with steamed rice for a satisfying everyday meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 1080 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the pork and broth

• 1.5 lb (680 g) pork shoulder, cut into 1.5-inch pieces
• 8 cups water
• 1 medium onion, quartered
• 2 ripe tomatoes, quartered
• 2 bay leaves
• 1 tbsp fish sauce, plus more to taste

For the tamarind base

• 3.5 oz (100 g) fresh tamarind pods, shelled, or 2 tbsp tamarind paste
• 1 tsp whole black peppercorns

For the vegetables

• 1 small daikon radish (labanos), peeled and sliced into 1/2-inch rounds
• 1 small Chinese eggplant, sliced into 1-inch pieces
• 1 cup yardlong beans (sitaw), cut into 3-inch lengths
• 8 okra pods, trimmed
• 2 cups baby bok choy or spinach leaves
• 1 long green chili (siling haba), optional

Directions

1. Combine pork shoulder, water, quartered onion, tomatoes, and bay leaves in a large pot. Bring to a boil over high heat, skimming off any foam that rises. Reduce heat to medium-low, cover, and simmer gently for 30 minutes, or until the pork is fork-tender.
2. Add the tamarind paste (or the mashed fresh tamarind pulp tied in cheesecloth) and the black peppercorns to the pot. Stir well and continue to simmer for 10 minutes so the broth develops a balanced tang. Taste and adjust with additional tamarind if a stronger sourness is desired.
3. Stir in the fish sauce and add the daikon radish. Simmer for 5 minutes until the radish slices turn slightly translucent.
4. Add the eggplant and yardlong beans and continue cooking for 4 minutes. Then add the okra and simmer 3 more minutes, until all the vegetables are tender but still hold their shape.
5. Remove from heat and gently stir in the bok choy (or spinach) and the optional green chili; the residual heat will wilt the greens in about 1 minute. Taste once more and adjust saltiness with more fish sauce if needed.
6. Ladle the broth, pork, and vegetables into bowls. Serve hot with steamed jasmine rice and a small dipping plate of fish sauce with sliced chili and calamansi on the side.

Cook’s Notes

• Pork belly can replace pork shoulder for a richer, more traditional broth; just reduce the initial simmer to 25 minutes since it becomes tender faster.
• If using fresh tamarind pods, simmer the shelled pulp in 1/2 cup water for 10 minutes, then strain and add the liquid in place of the paste.
• For deeper sourness, Filipino cooks sometimes add a few slices of unripe guava or a splash of calamansi juice at the end.
• Avoid overcooking the leafy greens and okra; they should stay vibrant and just tender.
• Refrigerate leftovers up to 3 days; the broth tastes even more flavorful the next day after the tamarind fully infuses.

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