Sinigang Recipe
Sinigang Recipe
Table of Contents
Sinigang Recipe
Sinigang Recipe, a beloved Filipino dish, is a sour soup brimming with vibrant flavors and fresh ingredients. Known for its unique tangy taste, this recipe combines tender meat, crisp vegetables, and the signature tamarind broth, making it a hearty, comforting meal for any occasion.
Description
Sinigang Recipe is one of the most iconic dishes in Filipino cuisine, celebrated for its balance of sourness, savoriness, and the freshness of its ingredients. This dish’s versatility allows it to adapt to various proteins like pork, shrimp, fish, or beef, but pork sinigang remains a traditional favorite.
The sourness of the broth is traditionally achieved with tamarind, but modern variations include calamansi, kamias (bilimbi), or even commercial sinigang mix. Paired with a bowl of steamed rice, this dish is a staple in Filipino households.
In this recipe, you’ll learn how to make a delicious and authentic sinigang from scratch. We’ll walk you through the preparation, provide helpful tips, and include variations to suit your taste.
Ingredients
For the Sinigang Broth:
- 1 ½ lbs (700g) pork belly or pork ribs, cut into chunks
- 1 large onion, quartered
- 2 medium tomatoes, quartered
- 2 cups tamarind pulp or 1 packet sinigang mix
- 6 cups water
Vegetables:
- 1 cup radish, sliced
- 1 cup string beans, trimmed
- 1 cup eggplant, sliced
- 1 cup okra, whole or halved
- 1 cup water spinach (kangkong) or spinach
Seasonings:
- 2 tablespoons fish sauce (patis)
- Salt and pepper to taste
Instructions
1. Prepare the Meat: Rinse the pork under cold water and pat dry. In a large pot, bring the water to a boil. Add the pork pieces and simmer for 10 minutes, skimming off any impurities that float to the top.
2. Build the Broth: Add the onion and tomatoes to the pot. Simmer for 20 minutes until the vegetables are softened. Stir in the tamarind pulp or sinigang mix, adjusting the sourness to your preference.
3. Cook the Vegetables: Add the radish and cook for 5 minutes. Add the string beans, eggplant, and okra. Simmer for another 5 minutes until all vegetables are tender but not overcooked.
4. Season the Soup: Stir in the fish sauce and adjust seasoning with salt and pepper.
5. Finish with Greens: Add the water spinach and cook for 1-2 minutes until wilted.
6. Serve and Enjoy: Serve the sinigang hot with steamed rice for a satisfying Filipino meal.
Notes
- Protein Variations: Try shrimp, fish, or beef if you prefer. Adjust cooking times accordingly.
- Tamarind Alternatives: Substitute tamarind with calamansi or lemon juice for a different tangy twist.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the vegetables.
- Make it Spicy: Add green chili peppers for a spicy kick.
Sinigang Recipe
Ingredients
- For the Sinigang Broth:
- 1 ½ lbs 700g pork belly or pork ribs, cut into chunks
- 1 large onion quartered
- 2 medium tomatoes quartered
- 2 cups tamarind pulp or 1 packet sinigang mix
- 6 cups water
- Vegetables:
- 1 cup radish sliced
- 1 cup string beans trimmed
- 1 cup eggplant sliced
- 1 cup okra whole or halved
- 1 cup water spinach kangkong or spinach
- Seasonings:
- 2 tablespoons fish sauce patis
- Salt and pepper to taste
Instructions
- Prepare the Meat: Rinse the pork under cold water and pat dry. In a large pot, bring the water to a boil. Add the pork pieces and simmer for 10 minutes, skimming off any impurities that float to the top.
- Build the Broth: Add the onion and tomatoes to the pot. Simmer for 20 minutes until the vegetables are softened. Stir in the tamarind pulp or sinigang mix, adjusting the sourness to your preference.
- Cook the Vegetables: Add the radish and cook for 5 minutes. Add the string beans, eggplant, and okra. Simmer for another 5 minutes until all vegetables are tender but not overcooked.
- Season the Soup: Stir in the fish sauce and adjust seasoning with salt and pepper.
- Finish with Greens: Add the water spinach and cook for 1-2 minutes until wilted.
- Serve and Enjoy: Serve the sinigang hot with steamed rice for a satisfying Filipino meal.
Notes
- Protein Variations: Try shrimp, fish, or beef if you prefer. Adjust cooking times accordingly.
- Tamarind Alternatives: Substitute tamarind with calamansi or lemon juice for a different tangy twist.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the vegetables.
- Make it Spicy: Add green chili peppers for a spicy kick.
