Sinigang Recipe
Sinigang is a classic Filipino sour soup known for its tangy, savory, and comforting flavors. Made with a choice of protein, fresh vegetables, and a tamarind-based broth, this dish is a staple in Filipino households and pairs perfectly with steamed rice.
Ingredients
- Protein Options
- 2 pounds pork belly or spareribs cut into serving pieces
- Alternatively: 1 pound shrimp cleaned and deveined
- Or: 14 ounces firm tofu cubed
- Vegetables
- 1 medium onion quartered
- 2 medium tomatoes quartered
- 1 daikon radish peeled and sliced
- 1 eggplant sliced
- 6 –8 pieces okra
- 1 bunch water spinach kangkong or substitute with spinach or bok choy
- 5 –6 cups water or broth
- Souring Agent
- 1 packet tamarind soup base mix
- Or: ½ cup fresh tamarind pulp
- Seasonings
- 2 tablespoons fish sauce patis or soy sauce for a vegetarian option
- Salt and freshly ground black pepper to taste
- Optional: 2–3 green chilies for added spice
Instructions
- Sauté AromaticsIn a large pot over medium heat, sauté the quartered onions and tomatoes until softened and aromatic, about 2–3 minutes.
- Add Protein
- For Pork: Add pork pieces to the pot, cook until lightly browned.
- For Shrimp or Tofu: Proceed to the next step, adding these proteins later to prevent overcooking.
- Pour Liquid and SimmerPour in water or broth, ensuring enough to cover the ingredients. Bring to a boil, then reduce heat to a simmer.
- Incorporate Souring AgentAdd tamarind soup base mix or fresh tamarind pulp to the pot, stirring until well dissolved.
- Add Vegetables Sequentially
- Add daikon radish and cook for 5 minutes.
- Add eggplant and okra, continue simmering for another 5 minutes.
- Add Remaining Proteins
- For Shrimp: Add cleaned shrimp, cooking until they turn pink, about 3–4 minutes.
- For Tofu: Gently add cubed tofu, simmering for 5 minutes to absorb flavors.
- Season the SoupStir in fish sauce or soy sauce, adjusting to taste. Season with salt and freshly ground black pepper as needed.
- Add Leafy GreensSubmerge water spinach or alternative greens into the soup. Cook until wilted, approximately 2 minutes.
- Finalize and ServeTaste and adjust seasoning or sourness as desired. Serve hot, accompanied by steamed rice.
Notes
- Souring Agents: Traditional sinigang uses fresh tamarind, but alternatives like green mango, calamansi, or guava can be used for varying flavors.
- Vegetable Variations: Feel free to add or substitute vegetables based on availability, such as long beans or taro.
- Protein Choices: Sinigang is versatile; you can use beef, chicken, fish, or plant-based proteins like mushrooms or tofu.