Sinigang Recipe is a beloved Filipino soup known for its unique sour and savory flavor. Made with a variety of vegetables and meat in a tangy tamarind-based broth, it’s a comforting dish perfect for any day.
Whether you’re new to Filipino cuisine or looking to recreate a family favorite, this simple sinigang recipe will guide you through making this delicious dish at home.
What is Sinigang Recipe?
Sinigang is a traditional Filipino soup known for its distinct sour flavor, usually derived from tamarind. It can be made with various meats like pork, beef, shrimp, or fish, and includes a variety of vegetables such as radishes, eggplant, and spinach.
Why Do People Love This Sinigang Recipe?
People love Sinigang for its unique combination of sour and savory flavors. It’s a comforting, hearty dish that’s perfect for any occasion. The versatility of ingredients also allows for personalization, making it a favorite in many households.
Ingredients of Sinigang Recipe
To make pork sinigang, gather these ingredients:
- 1.5 lbs pork belly or ribs, cut into chunks
- 1 large onion, quartered
- 2 medium tomatoes, quartered
- 8 cups water
- 1 packet tamarind soup base or 1/2 cup fresh tamarind pulp
- 2 radishes, sliced
- 1 eggplant, sliced
- 1 cup string beans, cut into 2-inch pieces
- 2 cups water spinach (kangkong) or regular spinach
- 3 green chili peppers (optional, for added heat)
- Fish sauce or salt, to taste
- Pepper, to taste
Instructions
Step 1: Prepare the Ingredients
Start by preparing all your ingredients. Cut the pork into chunks, quarter the onion and tomatoes, and slice the radishes and eggplant. Cut the string beans into 2-inch pieces and wash the spinach thoroughly.
Step 2: Boil the Meat
In a large pot, add the pork chunks and cover with water. Bring to a boil, then lower the heat and let it simmer for about 30 minutes. Skim off any foam rising to the top to clear the broth.
Step 3: Add the Aromatics
Add the quartered onion and tomatoes to the pot. Let it simmer for another 10 minutes, allowing the flavors to meld together.
Step 4: Incorporate the Tamarind
Add the tamarind soup base or fresh tamarind pulp to the pot. Stir well to dissolve and mix thoroughly. If using fresh tamarind, you may need to strain the pulp to remove seeds and fibers.
Step 5: Add the Vegetables
Add the radish slices and let them cook for about 5 minutes. Follow with the eggplant and string beans. Cook until the vegetables are tender, approximately 10 minutes.
Step 6: Season the Soup
Season your sinigang with fish sauce or salt, and pepper to taste. If you prefer a bit of heat, add the green chili peppers.
Step 7: Final Touches
Finally, add the spinach to the pot. Spinach cooks very quickly, so let it wilt for just a minute or two before turning off the heat.
Step 8: Serve
Serve your sinigang hot with a side of steamed white rice. The sour broth, tender meat, and flavorful vegetables create a perfect balance that’s sure to delight your taste buds.
Tips for the Best Sinigang Recipe
- Choose the Right Meat: Pork belly and ribs are popular choices because they add a rich flavor to the broth. You can also use beef, shrimp, or fish if you prefer.
- Fresh Tamarind vs. Tamarind Soup Base: Fresh tamarind gives a more authentic taste, but tamarind soup base is a convenient alternative.
- Adjust the Sourness: The level of sourness can be adjusted to your liking by adding more or less tamarind.
- Add More Vegetables: Feel free to add other vegetables like okra or taro for additional flavor and texture.
How to Store Sinigang Recipe?
To store sinigang, let it cool to room temperature and then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply bring it to a boil on the stove. If the soup becomes too thick, add a bit of water to reach the desired consistency.
FAQS
Can I Use Other Types of Meat?
Yes, sinigang can be made with various types of meat such as beef, shrimp, or fish. The cooking time may vary depending on the type of meat used. Beef may require longer simmering, while shrimp and fish cook more quickly.
What Other Vegetables Can I Add?
Besides the traditional vegetables like radishes, eggplant, and spinach, you can add other vegetables such as okra, taro, or even green beans. Feel free to experiment with your favorite veggies to create a sinigang that’s uniquely yours.
Can I Make Sinigang Recipe Without Tamarind?
If you don’t have tamarind, you can use other souring agents like lemon or lime juice, green mango, or vinegar. However, the flavor will be slightly different from the traditional tamarind-based broth.
Conclusion
Sinigang is more than just a soup; it’s a dish that brings warmth and comfort to anyone who tastes it. Its unique sourness combined with savory flavors makes it a standout in Filipino cuisine. Try making this easy sinigang recipe at home and experience a taste of the Philippines in your own kitchen.
Enjoy your homemade sinigang, and don’t forget to share this recipe with friends and family who might also enjoy this delicious dish!
Recipe!
Homemade Sinigang Recipe
Equipment
- Dutch oven
- Mixing bowls
- 9×13-inch baking dish
- pan
Ingredients
- 2 ibs pork belly see notes
- 1 ib young tamarind see notes
- 1 bunch water spinach chopped
- 8 pieces string beans cut into 2-inch pieces
- 2 pieces eggplants sliced
- 1 piece daikon radish see notes
- 8 pieces okras
- 2 pieces tomatoes
- 1 green pepper
- 1 onion
- Fish sauce and ground black pepper to taste
- 2 quarts Water
Instructions
- Boil the young tamarind in 2 quarts of water for 40 minutes. Filter the tamarind broth using a kitchen sieve or a strainer. Squeeze the tamarind afterward to extract its remaining juices.1 lb. young tamarind, 2 quarts water
- Pour the tamarind broth into a cooking pot. Let it boil and then add the onion, pork belly, and half the amount of the tomatoes.2 lbs. pork belly, 1 piece onion, 2 pieces tomatoes
- Skim off the floating scum, pour 1 tablespoon fish sauce, cover and continue to simmer for 1 hour. Fish sauce and ground black pepper
- Add daikon radish and eggplants. Cook for 5 minutes.1 piece daikon radish, 2 pieces eggplants
- Add the long green pepper, string beans, remaining tomatoes, and okra. Cook for 3 minutes.8 pieces string beans, 2 pieces tomatoes, 2 pieces long green pepper, 8 pieces okras
- Add the chopped water spinach stalks and season with fish sauce and ground black pepper. Cook for 2 minutes. Fish sauce and ground black pepper
- Put the water spinach leaves. Cover and turn the heat off. Let the residual heat cook the leaves for 3 minutes before serving.1 bunch water spinach.Share and enjoy!
Notes
Notes
- Pork Belly – This is the best cut to use when cooking sinigang, in my opinion. The fat in the belly makes the meat moist which complements well to its tenderness. The other cuts of pork that I use are: pork shoulder, spare ribs, and pork neck bones.
- Young Tamarind – Use only young tamarind if you want your soup to be sour. However, a combination of both young and ripe tamarind can be good too, especially if you like your soup to have a hint of sweetness.
- Daikon Radish – This is an optional ingredient for sinigang.
- Taro (gabi) – Adding taro to the dish will make the soup thicker. This is a version of the dish known as sinigang na baboy with gabi.