Filipino Sour Pork Belly Soup

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A beloved Filipino classic, this comforting sour soup features tender pork belly simmered in a tangy tamarind broth with fresh vegetables. Served piping hot with steamed rice, it delivers the perfect balance of rich, fatty meat and bright, savory acidity that defines home-style Filipino cooking.

Nutrition Facts

Per serving (estimated)

• 450 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 5 gSugar
• 24 gProtein
• 850 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 32 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the broth

• 2 lbs pork belly (liempo), cut into 1.5-inch pieces
• 8 cups water
• 1 medium yellow onion, quartered
• 2 medium Roma tomatoes, quartered
• 3 tablespoons tamarind paste (or 1 packet sinigang mix)
• 2 tablespoons fish sauce (patis)
• 1 teaspoon kosher salt

For the vegetables

• 1 small daikon radish, peeled and sliced into rounds
• 1 cup long beans (sitaw), cut into 2-inch lengths
• 1 Japanese eggplant, quartered lengthwise
• 6 okra pods, trimmed
• 1 bunch water spinach (kangkong) or baby spinach
• 3 long green chilies (siling haba), optional

Directions

1. In a large heavy pot, combine the pork belly, water, onion, and tomatoes. Bring to a rolling boil over high heat, skimming off any gray foam that rises to the surface for about 5 minutes.
2. Reduce the heat to medium-low, cover partially, and simmer gently for 40 to 45 minutes until the pork belly is fork-tender and the broth has turned a pale milky color.
3. Stir in the tamarind paste (or sinigang mix) until fully dissolved, then season with fish sauce and salt, tasting and adjusting to reach a pleasantly sour-savory balance.
4. Add the daikon radish and long beans, then simmer uncovered for 4 to 5 minutes until the radish becomes slightly translucent.
5. Tumble in the eggplant and okra and cook for another 3 to 4 minutes, just until the vegetables are tender but still hold their shape.
6. Push the greens into the hot broth and add the chilies if using; let them wilt for 1 to 2 minutes so the leaves stay vibrant and tender.
7. Taste once more, adjust salt and fish sauce as needed, and ladle generously into deep bowls alongside plenty of steamed jasmine rice.
8. Serve immediately while steaming hot, encouraging diners to drizzle extra fish sauce over their bowl for added savoriness.

Cook’s Notes

• Choose pork belly with a good balance of fat and meat; too lean and it turns dry, too fatty and the broth becomes greasy.
• If tamarind paste is unavailable, simmer 8 fresh tamarind pods in 1/2 cup water for 10 minutes and strain for a more authentic tang.
• Add vegetables in stages from firmest to most delicate so each one keeps its texture and color in the finished soup.
• A squeeze of calamansi or a splash more fish sauce right before serving brightens the flavors dramatically.
• For extra richness, ask your butcher to include a small piece of pork rib or bone when cutting the liempo.

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