Homemade Sinigang Recipe
Sinigang is a beloved Filipino soup known for its unique sour and savory flavor. Made with various 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.
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.