Make sinigang in half the time with ground pork meatballs that cook in 30 minutes instead of the usual hour-long simmer.
Meatballs cut the usual hour-long simmer down to about 30 minutes. Ground pork cooks through fast, so you get the same tangy, savory sinigang without waiting for big cuts of meat to turn tender.
The key is in how you build the base: sauté the onions first until they’re translucent and sweet, then cook the tomatoes until they’re completely soft and jammy—not just wilted. This takes 6-8 minutes but it’s worth it. That tomato sweetness balances the sour and gives the broth depth instead of tasting flat. The pork bouillon cube adds the meaty flavor you’d normally get from simmering bone-in cuts for an hour.
When you add the meatballs, keep the heat at a gentle simmer. Boiling too hard makes them seize up, turn grainy, and sometimes fall apart. They’ll float to the top when they’re close to done, but let them go the full 10-12 minutes so they cook all the way through. The meatballs also soak up the broth as they simmer, which means every bite is tangy and savory, not just the liquid around them. You can make the meatballs ahead and keep them chilled until you’re ready to cook—cold meatballs hold their shape better when they hit the hot broth.
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Make meatballs: In a large bowl, combine ground pork, onion, garlic, egg, breadcrumbs, salt and pepper. Mix until combined. Add more breadcrumbs if mixture is too wet, it should hold its shape but should not be pasty. Scoop about 1 tablespoon of mixture on your hand and roll into balls. Arrange in a single layer on a plate or tray. Refrigerate while preparing the soup.
Make soup: Heat oil in a large pot over medium-high heat. Saute onions for about 2 minutes, or until translucent. Add in the tomatoes and cook until soft and jammy, about 6-8 minutes. Add the water and pork cube. Bring to a boil then lower heat to medium-low and maintain a simmer.
Cook meatballs: Drop meatballs in carefully and simmer for 10-12 minutes — they’ll float when done. Skim off any scum or foam that may appear on top.
Cook vegetables: Add radish and sitaw; cook until tender but still crisp, about 4-5 minutes. Stir in sinigang mix, taste, and add more if you want it more sour. Add kang kong and sili; simmer for 1 minute. Adjust seasoning with fish sauce and pepper to taste.
