Description
Sinigang is a beloved Filipino dish known for its comforting, tangy, and savory flavors. Made with tender meat or seafood, fresh vegetables, and a tamarind-based broth, this hearty soup is perfect for rainy days or any time you crave a bowl of home-cooked goodness. It’s a timeless classic that’s easy to customize to your taste!
Ingredients
Scale
For the Broth:
- 1 lb (450g) pork belly, pork ribs, or shrimp (your choice)
- 8 cups (2 liters) water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 taro root, peeled and cut into chunks (optional for added thickness)
- 1/2 cup (120g) tamarind paste or 1 packet (40g) tamarind soup base mix
- 1 tbsp fish sauce (patis) or to taste
- Salt and pepper to taste
Vegetables:
- 1 cup (100g) string beans, trimmed
- 1 medium radish, sliced into thin rounds
- 1 cup (50g) water spinach (kangkong) or spinach leaves
- 1 medium eggplant, sliced
- 1 medium green chili (optional, for mild heat)
Optional Garnishes:
- Fresh cilantro or green onions
- Additional fish sauce on the side
Instructions
Prepare the Broth:
- In a large pot, add the water, pork (or shrimp), onion, and tomatoes. Bring to a boil, then lower the heat to a simmer. Skim off any scum that rises to the surface. Simmer for about 30 minutes (or until the pork is tender).
Add the Taro (Optional):
- Add the taro chunks to the pot and cook for 10-15 minutes, or until soft. The taro will help naturally thicken the broth.
Flavor the Broth:
- Stir in the tamarind paste or tamarind soup base mix, fish sauce, salt, and pepper. Adjust the seasoning to your taste, adding more tamarind for extra tanginess or fish sauce for umami.
Cook the Vegetables:
- Add the radish, eggplant, and string beans to the pot. Simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
- Stir in the water spinach and green chili (if using) during the last 2 minutes of cooking.
Serve:
- Ladle the hot sinigang into bowls and serve with steamed white rice. Add additional fish sauce as desired for a more flavorful experience.
Notes
- For a seafood version, substitute pork with shrimp or fish and adjust the cooking time (seafood cooks much faster).
- Tamarind concentrate can also be used; dilute it with water to your desired sourness level.
- Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups and Stews
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Calories: 320
- Fat: 15
- Carbohydrates: 20
- Protein: 25