Description
Sinigang is a classic Filipino sour soup known for its tangy tamarind-based broth, hearty protein options like pork or shrimp, and fresh vegetables such as radish, string beans, and water spinach. This comforting dish is easy to make and perfect for any occasion, offering a delicious balance of savory, sour, and satisfying flavors. Whether you’re cooking for your family or trying it for the first time, Sinigang is a recipe everyone can enjoy.
Ingredients
Scale
Ingredients for Sinigang
Main Ingredients
- Protein:
- 1 lb pork belly (liempo), ribs, or shoulder
- (Optional) Substitute with shrimp, fish, or tofu for variations
Souring Agent
- 2 cups fresh tamarind pods (sampalok), or
- 2 tbsp tamarind paste/powder, or
- 1 packet of Sinigang mix
Vegetables
- 1 medium radish (labanos), sliced
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 1 medium eggplant (talong), chopped
- 5 pieces okra, trimmed
- 2 cups water spinach (kangkong) or spinach
- 2 medium tomatoes, quartered
Aromatics and Seasonings
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 tbsp fish sauce (patis), or to taste
- Salt and pepper, to taste
Optional Ingredients
- 2 green chilies, for a spicy kick
- 1 cup taro root (gabi), peeled and cubed
For the Broth
- 6–8 cups water
These ingredients make a flavorful and balanced Sinigang, with plenty of room for personal adjustments to suit your preferences!
Instructions
Instructions for Cooking Sinigang
Follow these easy steps to prepare a delicious and hearty bowl of Sinigang:
1. Prepare the Ingredients
- Wash and slice all vegetables as described in the ingredients list.
- Rinse your chosen protein thoroughly and cut into serving portions if needed.
2. Make the Broth
- In a large pot, bring 6–8 cups of water to a boil.
- Add the tamarind or your chosen souring agent:
- If using fresh tamarind pods, boil them until soft, then mash and strain the juice into the pot.
- For tamarind paste or powder, dissolve it in water and add directly.
3. Cook the Protein
- Add the pork, beef, or chicken to the boiling broth.
- Simmer for 45–60 minutes (or until tender), skimming off any foam or scum that rises to the surface.
- If using shrimp or fish, add it later (in Step 5) to prevent overcooking.
4. Sauté Aromatics
- In a separate pan, sauté the onion and garlic in a little oil until softened.
- Add the tomatoes and cook until they release their juices.
- Transfer this mixture into the pot of broth for added depth of flavor.
5. Add Vegetables
- Add vegetables to the pot in stages to prevent overcooking:
- Start with radish and taro root (if using) and simmer for 10 minutes.
- Add eggplant and okra, cooking for another 5–7 minutes.
- Add string beans and cook for 5 minutes.
- Stir in water spinach (kangkong) during the last 2–3 minutes of cooking.
6. Season the Broth
- Stir in fish sauce, salt, and pepper to taste.
- Adjust the sourness by adding more tamarind or a splash of calamansi juice if needed.
7. Optional Final Touches
- Add green chilies if you prefer a spicy kick.
- Taste the soup and adjust seasoning as needed.
8. Serve and Enjoy
- Ladle the soup into bowls and serve hot with steamed rice.
- Garnish with a drizzle of fish sauce or a squeeze of calamansi if desired.
Pro Tips:
- For faster cooking, use a pressure cooker for pork or beef.
- Reheat leftovers gently to maintain the freshness of the ingredients.
Enjoy your flavorful, comforting bowl of Sinigang!
Notes
Notes for Cooking Sinigang
- Customize the Ingredients:
Sinigang is a versatile dish. Feel free to experiment with different proteins like fish, shrimp, or even tofu for a vegetarian version. Adjust the mix of vegetables based on availability and personal preferences. - Achieving the Perfect Sourness:
The sourness is the heart of Sinigang. Start with a small amount of your souring agent and adjust gradually to suit your taste. If using fresh tamarind, taste as you go to avoid overpowering the broth. - Layer Vegetables for the Best Texture:
Add vegetables in stages based on their cooking time. Start with root vegetables like taro and radish, and add leafy greens like water spinach at the very end to keep them vibrant and fresh. - Use Fresh Ingredients:
Fresh vegetables, high-quality protein, and authentic tamarind ensure the best flavor for your soup. - Serving Suggestion:
Pair Sinigang with steamed rice for a complete meal. Fried fish or crispy pork belly on the side enhances the dish’s overall flavor. - Reheating Tip:
Store leftover soup and reheat gently to avoid overcooking the vegetables or breaking down the proteins. Add fresh leafy greens while reheating to restore vibrancy. - Regional Variations:
Explore different souring agents like guava, calamansi, or kamias to create regional twists on this beloved Filipino dish.
Sinigang is a dish that encourages creativity and adaptation, so don’t hesitate to make it your own while honoring its traditional flavors!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Filipino Cuisine
- Cuisine: Filipino Cuisine
Nutrition
- Serving Size: Per Serving
- Calories: 300 kcal
- Sodium: 800 mg
- Fat: 15 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g