Pork simmered in a tangy tamarind broth with vegetables, one of the Philippines' most beloved comfort dishes, sour and deeply savory.
Sinigang is defined by its distinctly sour broth, traditionally soured with tamarind, though other souring agents like green mango or kamias appear in regional variations, giving the soup its signature tangy, appetite-whetting quality. Pork simmers slowly until tender, joined by a rotating cast of vegetables β typically radish, eggplant, water spinach and long beans β each added at the right moment so nothing turns to mush by the time the soup is done. Served hot with rice and often a side of fish sauce with chile for dipping the pork, sinigang is considered deeply comforting across the Philippines, a dish many overseas Filipinos crave most when far from home.
Serves 4
Combine pork, water, onion and tomatoes in a large pot; bring to a boil, skim any foam, then reduce heat and simmer 35-40 minutes until tender.
Stir in the tamarind soup base or tamarind pulp, adjusting to achieve a pleasantly sour broth.
Add radish and eggplant, simmering 8-10 minutes.
Add vegetables in stages according to their cooking time β radish and eggplant need longer than the leafy water spinach, which should go in last.
Add long beans and chiles, simmering 5 minutes, then add water spinach for the final 2 minutes.
Stir in fish sauce and salt, adjusting to taste.
Serve hot with steamed rice.
Add the vegetables in stages according to their cooking time, saving delicate leafy greens like water spinach for the very last minute or two.
Adjust the tamarind to taste gradually β sinigang should be pleasantly sour, but the exact intensity is a matter of personal and family preference.
Skim the foam that rises when the pork first comes to a boil for a cleaner, clearer broth.
Shrimp (sinigang na hipon) or fish (sinigang na isda) are equally traditional proteins for this dish.
Green mango or kamias can substitute for tamarind as the souring agent in some regional versions.
Adding okra alongside the other vegetables is common in some households.
Refrigerate up to 3 days in an airtight container; the flavor holds up well, though add fresh leafy greens when reheating since they wilt considerably in storage.
Sinigang is one of the Philippines' most beloved comfort foods, its sour broth reflecting the country's love of tamarind and other native souring agents, and it remains a dish deeply tied to home and family for many Filipinos, especially those living abroad.
Yes, simmer fresh tamarind pulp in a bit of water, then strain and add the liquid to the pot, adjusting the amount to taste.
Spinach or another quick-cooking leafy green can substitute, added only in the final minute or two of cooking.
Add more tamarind soup base or paste gradually, tasting as you go, since the desired sourness varies by personal preference.
Per serving (450g / 15.9 oz) Β· 4 servings total
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