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Sinigang Recipe: A Tangy, Comforting Filipino Classic

Bowl of sinigang with pork, vegetables, and rice.
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A bowl of Sinigang is magical. This is not soup; it is a sensation.

Ingredients

For the Soup Base:

  • Pork belly or ribs – 1 lb. (Shrimp or fish works great too!)
  • Tamarind soup base mix – 1 packet (or fresh tamarind if you’re feeling fancy).
  • Water – 6 cups, or enough to cover the meat.

For the Vegetables:

  • Tomatoes – 2 medium, quartered.
  • Onion – 1 large, peeled and cut into wedges.
  • Daikon radish – 1 medium, sliced into rounds.
  • String beans – A handful, trimmed.
  • Eggplant – 1 medium, sliced into thick half-moons.
  • Kangkong (water spinach) – 1 bunch (sub with spinach or bok choy).
  • Okra – Optional, but a great addition if you can find it.

Seasoning:

  • Fish sauce – 2 tablespoons (or adjust to taste).
  • Black pepper – A pinch, for a little kick.

Instructions

1. Prep Your Ingredients
Chop all your vegetables, clean your meat; especially pork belly or ribs, cut those into bite-size pieces to make it all the more easier to cook and eat. Honestly, it saves time and makes the whole process much smoother when you prep everything first.

2. Boil the Pork
The next step is to introduce the pork, onions, and tomatoes into a large pot. Add water (approximately six cups) to cover everything and bring to a boil. Skim any foam that appears during cooking to keep the broth clear and clean.
Simmer the pork for about 45 minutes to 1 hour, or until fork-tender and juicy.

3. Add the Tamarind Mix
Once the pork is cooked through, stir in the tamarind mix. Start with half the packet, taste the broth, and add more if you want it extra tangy. Everyone’s sour tolerance is different, so adjust as you go.

4. Cook the Veggies
Add the radish, string beans, and eggplant first, since they take longer to cook. Let them simmer for about 5–7 minutes. Then toss in the kangkong and okra, cooking for another 2–3 minutes until everything is tender but not overcooked.

5. Season to Taste
Finally, stir in the fish sauce and black pepper. Taste the broth one last time and adjust the seasoning as needed. And that’s it—your Sinigang is ready to serve!

Notes

  1. Taste as you go. The broth is the star of the show, so don’t be shy about tweaking the sourness and saltiness to your liking.
  2. Don’t overcook the veggies. They should be tender but still have a little bite to them.
  3. Save leftovers. Sinigang tastes even better the next day because the flavors have more time to meld together.

Nutrition

Find it online: https://recipesandchill.com/sinigang-recipe/