Sinigang
Sinigang is a classic Filipino sour soup known for its tangy and savory flavors, typically made with pork, shrimp, fish, or beef and simmered with a variety of vegetables. The star ingredient is tamarind, which gives sinigang its signature sourness.
Equipment
- Large pot
Ingredients
Sinigang Broth
- 6 cups water
- 1 cup tamarind pulp or 1 sinigang mix pack
- 1 tbsp fish sauce for seasoning
- 1 onion chopped
- 3 cloves garlic minced
- 2 tomatoes quartered
Protein
- 500 g pork belly or beef, fish, or shrimp
Vegetables
- 1 radish sliced
- 10 string beans cut into 2-inch pieces
- 1 eggplant sliced
- 5 okra pods whole
- 2 cups kangkong or spinach
- 2 siling haba long green chili (optional)
Instructions
- Heat 1 tbsp oil in a large pot over medium heat. Sauté onions, garlic, and tomatoes until soft.
- Add the pork (or protein of choice) and cook until lightly browned.
- Pour in the water and bring to a boil. Simmer until the meat is tender (40–60 minutes for pork or beef, 15 minutes for fish or shrimp).
- Add the tamarind pulp or sinigang mix. Stir well and simmer for another 5–10 minutes.
- Add radish and cook for 10 minutes.
- Add okra, eggplant, and string beans. Cook for another 5 minutes.
- Add kangkong and turn off the heat. Let it wilt in the residual heat.
- Season with fish sauce, salt, and pepper to taste. Serve hot with rice!
Notes
Sinigang is highly flexible—swap vegetables or proteins based on preference. You can also adjust sourness with more or less tamarind.