Sinigang (Filipino Sour Soup)
Pork simmered with radish, tomato, and vegetables in a broth soured with tamarind — the Philippines' beloved sour soup. Bright, clean, and tangy, it's the comforting bowl that makes rice disappear in Filipino homes.
Ingredients
- Pork · belly or ribs, cut up600 g
- Radish · or taro0.5
- Tomatoes · quartered2
- Onion1
- Green chilies · finger chili/jalapeno3
- Water spinach · kangkong, or spinach2 handfuls
- Eggplant · optional1
- Okra · optional6
- Long beans · optional100 g
- Broth
- Water8 cups
- Tamarind · paste, or 1 pack sinigang mix3 tbsp
- Fish sauce · patis3 tbsp
- Salt & pepper · to taste
Steps
- ⏲ 40 min
Put the pork in a pot with 8 cups water, bring to a boil, skim the foam, and simmer 40 minutes until tender.
- ⏲ 5 min
Add the onion and tomatoes and simmer until they break down.
- ⏲ 8 min
Add the radish (or taro) and cook until tender.
- ⏲ 2 min
Stir in the tamarind (or sinigang mix) and fish sauce to sour and season the broth.
- ⏲ 5 min
Add the eggplant, long beans, okra, and green chilies and cook until just tender.
- ⏲ 1 min
Finally add the water spinach (or spinach) and let it wilt, then turn off the heat.
Serve hot with rice, with extra fish sauce on the side.
Tips & Variations
Variations
- Sinigang na hipon: Use shrimp instead of pork for a lighter soup.
- Fish sinigang: Make it with white fish like milkfish or bass.
- Beef sinigang: Use beef short ribs for a richer broth.
- Souring agents: Swap tamarind for green mango, calamansi, or tomato.
Tips
- Skim the foam while simmering the pork for a clear, clean broth.
- Adjust the sourness with the amount of tamarind — sinigang mix makes it easy.
- Add vegetables firmest first so everything finishes tender together.
- Add leafy greens last to keep their color and crunch.
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