Sinigang is one of the most comforting and distinctly Filipino dishes. It’s a tart, savory soup characterized by its sour broth, traditionally flavored by tamarind (sampaloc). It’s packed with meat and vegetables, making it a hearty and healthy meal, perfect for any weather.
Ingredients
| Component | Quantity | Notes |
| Pork | 1.5 lbs (about 700g) | Pork spare ribs or cubed pork belly are common and flavorful choices. |
| Aromatics | 1 medium onion, quartered | |
| 2 medium tomatoes, quartered | ||
| Sour Base | 1 packet (22g) | Tamarind soup mix (Sinigang sa Sampalok Mix). This is the easiest method! |
| Liquid | 6-8 cups | Water or unsalted chicken/pork broth. |
| Vegetables | 1 cup | Sliced daikon radish (labanos), optional |
| 1 cup | Sliced taro root (gabi), peeled and cubed (adds a nice creaminess) | |
| 1 cup | String beans (sitaw), cut into 2-inch pieces | |
| 1 cup | Okra, trimmed | |
| 1 large | Chinese eggplant (talong), sliced diagonally | |
| 1 bunch | Kangkong (water spinach) or regular spinach, separated (added last) | |
| Seasoning | 1-2 tablespoons | Fish Sauce (Patis), to taste |
| 1 piece | Long green pepper (siling haba) or jalapeño, left whole (for mild spice) |
Instructions
1. Tenderize the Pork
- In a large pot, place the pork, water (or broth), and the quartered onion and tomatoes.
- Bring to a boil, then reduce heat to a simmer. Skim off any foam or impurities that rise to the surface.
- Cover and continue to simmer for 45 minutes to 1 hour, or until the pork is very tender.
2. Add Flavoring and Root Vegetables
- Once the pork is tender, remove the onions and tomatoes (or mash them into the broth for more flavor).
- Stir in the tamarind soup mix. Start with one packet, stir, and taste. Add more if you prefer a sharper sourness.
- Add the taro root (gabi) and daikon radish (labanos). Continue to simmer for 10-15 minutes, or until the taro root is soft.
3. Incorporate Greens
- Add the string beans (sitaw) and okra. Simmer for about 5 minutes.
- Add the whole long green pepper (siling haba). This adds a subtle pepperiness to the broth without making it overly spicy.
4. Finish and Season
- Add the eggplant and the fish sauce (Patis). Simmer for another 2-3 minutes.
- Finally, add the kangkong or spinach and turn off the heat immediately. The residual heat will wilt the leaves perfectly.
- Taste the broth one last time. Adjust the seasoning with more fish sauce for saltiness, or a squeeze of lime/lemon if you need a touch more acidity.
5. Serve
- Ladle the hot soup, ensuring each bowl has a good mix of tender pork and vegetables.
- Serve immediately with a bowl of steamed white rice on the side. Filipinos often enjoy a dipping sauce (sawsawan) of fish sauce mixed with chili or a squeeze of calamansi (or lime/lemon) for an extra kick.
Enjoy your Pork Sinigang! The sour, savory, and comforting flavors are truly unique to the Philippines.