Sinigang (Philippines)
Sinigang is a quintessential Filipino dish renowned for its tangy, savory flavor and comforting warmth.
This beloved sour soup typically features a combination of fresh vegetables, tender meat or seafood, and a unique souring agent that gives it its characteristic taste.
The soup is often made with tamarind, but variations using other sour fruits like green mango, calamansi, or even bilimbi can also be found, depending on regional preferences and availability.
Sinigang is not just a meal; it is a celebration of the Philippines’ rich culinary heritage, reflecting the country’s agricultural bounty. It is traditionally served with steamed rice and enjoyed as a family meal, making it a staple in Filipino households.
The balance of flavors—sour, salty, and slightly sweet—creates a delightful harmony that warms the soul and awakens the palate.
In this recipe, we’ll explore the classic version of Sinigang na Baboy, which uses pork as the primary protein. However, feel free to substitute with beef, shrimp, or fish for a different twist. Let’s dive into the ingredients and steps needed to create this iconic Filipino dish.
Ingredients
For the Soup:
- 2 pounds pork belly or pork ribs, cut into chunks
- 8 cups water
- 1 medium onion, quartered
- 2 tomatoes, quartered
- 2-3 tablespoons fish sauce (patis)
- 1-2 cups tamarind paste or 1 cup fresh tamarind (or adjust according to taste)
- 2-3 green chili peppers (siling pangsigang)
- 1 daikon radish (labanos), peeled and sliced into rounds
- 1 cup eggplant (talong), sliced into rounds
- 1 cup string beans (sitaw), cut into 2-inch lengths
- 1 cup water spinach (kangkong) or spinach, roughly chopped
- Salt and pepper, to taste
How to Make Sinigang
Step 1: Prepare the Pork
In a large pot, combine the pork and water. Bring to a boil over medium-high heat. This will help remove impurities and make the broth clearer.
Once boiling, skim off any scum that rises to the surface. This step is important for achieving a clean-tasting broth.
Step 2: Add Aromatics 3. After skimming, add the quartered onion and tomatoes to the pot. These ingredients will infuse the broth with flavor as it cooks. 4. Season with fish sauce and bring the mixture back to a boil. Once boiling, reduce the heat to a simmer. Cover and cook for about 45 minutes to an hour, or until the pork is tender.
Step 3: Add the Tamarind 5. If using fresh tamarind, soak it in warm water for about 15 minutes to soften. Once softened, mash it in the water to extract the juice, then strain to remove the seeds and fibers. 6. Add the tamarind paste (or fresh tamarind juice) to the pot. This is where the signature sourness of Sinigang comes from. Stir well to combine and let it simmer for another 10-15 minutes.
Step 4: Add Vegetables 7. Begin adding the vegetables to the pot. Start with the daikon radish and eggplant, as they take longer to cook. Let them simmer for about 5-7 minutes. 8. Next, add the string beans and green chili peppers. Cook for another 3-5 minutes until the beans are tender but still crisp. 9. Finally, add the water spinach (or spinach). Let it wilt in the broth for about 1-2 minutes.
Step 5: Final Seasoning and Serve 10. Taste the broth and adjust the seasoning with salt and pepper if necessary. If you prefer a more intense sour flavor, add more tamarind paste or juice. 11. Once all the ingredients are cooked through, remove the pot from heat. Let it sit for a few minutes to allow the flavors to meld.
Step 6: Serve 12. Ladle the Sinigang into bowls, ensuring each serving has a generous amount of pork and vegetables. Serve hot with steamed rice on the side. Enjoy the comforting and tangy flavors of this Filipino classic!
Chef’s Note
Sinigang is highly customizable. Feel free to experiment with different proteins such as shrimp, fish, or beef, and you can also adjust the sourness to your taste by using different souring agents. The choice of vegetables can also vary based on your preferences and seasonal availability—try adding radish, taro, or even tomatoes for added depth of flavor.
When using fresh tamarind, the process of extracting the juice can be a bit labor-intensive, but the result is worth the effort for the authentic taste it brings to the soup. However, tamarind paste is a convenient alternative and can provide similar flavors.
For a spicier kick, consider adding more chili peppers or incorporating a dash of chili powder or flakes. Sinigang is meant to be enjoyed in a communal setting, so don’t hesitate to double or triple the recipe for gatherings!
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 25g
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
Note: Nutritional values may vary based on specific ingredient brands and portion sizes.
Sinigang is more than just a soup; it embodies the warmth and hospitality of Filipino culture. With its distinctive sour profile and hearty ingredients, this dish is a favorite for many and a must-try for anyone interested in exploring the flavors of the Philippines.
Whether served on a rainy day or at a family gathering, Sinigang brings people together and provides comfort in every bowl. Enjoy the rich flavors and the warmth of this classic Filipino dish!
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