Sinigang Recipe
Sinigang is a traditional Filipino soup or stew characterized by its sour flavor, typically derived from tamarind (sampalok). The dish dates back to pre-colonial times when souring agents like tamarind, calamansi, and green mangoes were used to preserve food.
Ingredients
For The Soup:
- 1 lb (500g) pork belly or spare ribs (cut into bite-sized pieces)
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 2 cups tamarind pulp or 1 packet tamarind soup mix
- 1 medium radish (sliced thinly)
- 1 cup string beans (cut into 2-inch pieces)
- 1 cup okra
- 2 cups water spinach (kangkong)
- 1 large eggplant (sliced into rounds)
- 2-3 green chilies (optional, for spice)
- 2 tbsp fish sauce (patis)
- Salt and pepper to taste
Optional Add-Ons:
- Shrimp or fish as a protein substitute
- Calamansi or lemon juice for extra tang
Instructions
- Prepare the IngredientsWash and cut all the vegetables into appropriate sizes.Slice the pork belly or spare ribs into bite-sized pieces and set aside.
- Boil the MeatIn a large pot, bring 6 cups of water to a boil.Add the pork pieces and boil for 5-7 minutes, skimming off any scum that rises to the surface.Reduce the heat to medium and simmer until the pork is tender (about 20 minutes).
- Flavor the BrothAdd the onion, tomatoes, and tamarind pulp (or tamarind soup mix) to the pot.Simmer for 5 minutes to allow the flavors to meld.
- Add VegetablesStart by adding the radish and simmer for 3 minutes.Follow with the eggplant and green beans, cooking for another 5 minutes.Add the okra and green chilies, if using, and simmer for an additional 3 minutes.
- Final TouchesStir in the fish sauce and season with salt and pepper to taste.Add the water spinach last, as it cooks quickly, and simmer for 2 more minutes
- Serve and EnjoyLadle the sinigang into bowls and serve hot with steamed rice.Enjoy the burst of tangy, savory flavors in every spoonful!