Sinigang is a tasty Filipino soup that’s both sour and savory, making it a favorite! It’s usually made with pork, shrimp, or beef, and tangy tamarind gives it that special kick.
This dish is perfect for those chilly nights when you want something warm and cozy. I love pairing it with rice and digging into a big bowl—so comforting!
Key Ingredients & Substitutions
Pork: I recommend using pork spareribs for their flavor and tenderness, but pork belly is a great choice too. If you want a lighter option, chicken thighs or tofu can be used instead! Both will still give you a lovely flavor.
Tamarind: The star of the dish, giving it that unique tang! If you can’t find tamarind paste, try using fresh tamarind or even a packet of sinigang mix that you can find in Asian markets. Adjust the amount based on your taste preference.
Vegetables: Kangkong (water spinach) is the traditional choice, but spinach works as a substitute if it’s unavailable. You can also add other vegetables like bok choy or radishes for extra crunch and flavor!
How Do You Make Sure the Pork is Tender in Sinigang?
The key to tender pork is slow cooking! Here’s how you can do it:
- Start by boiling the pork in water and skimming off any impurities that come to the surface.
- Let it simmer for at least 45 minutes to an hour—this is where the magic happens!
- The longer you simmer, the more tender your pork will become, so don’t rush it!
Remember, a gentle simmer keeps the meat from toughening up. You want it falling apart and juicy! Enjoy your flavorful Sinigang!
How to Make Sinigang (Filipino Sour Pork Soup)
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) pork spareribs or pork belly, cut into chunks
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind paste or 1 packet sinigang mix (adjust sourness to taste)
- 2 long green chili peppers (siling haba)
- 1 medium radish, sliced
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 1 cup eggplant, cut into chunks
- 1 cup kangkong (water spinach) or spinach
- Salt or fish sauce (patis), to taste
How Much Time Will You Need?
You’ll need about 1 hour and 15 minutes total. This includes 15 minutes for preparing the ingredients and about 1 hour to cook the soup until the pork is tender and the flavors blend beautifully!
Step-by-Step Instructions:
1. Boil the Pork:
In a large pot, add the pork and pour in the water. Turn the heat to medium-high and bring it to a boil. As it heats up, keep an eye on the surface—remove any scum that forms with a spoon to keep the broth clear.
2. Add Onion and Tomatoes:
Once boiling, toss in the quartered onion and tomatoes. Lower the heat and let it simmer. You want to cook it for about 45 minutes to an hour. This way, the pork will become nice and tender!
3. Add Tamarind:
After your pork is tender, mix in the tamarind paste or the sinigang mix. Give the broth a taste—this is the time to adjust the sourness! You can add more tamarind or fish sauce to make it just right.
4. Introduce Radish:
Next, add the sliced radish to the pot. Let it cook for about 5 minutes to soften a bit while keeping its crunch!
5. Add More Veggies:
Now it’s time for the string beans and eggplant. Add them to the pot and let it simmer for another 5 to 7 minutes until both vegetables are tender and soaking up the delightful flavors of the soup.
6. Finish with Greens:
Finally, throw in the long green chili peppers and kangkong (or spinach). Cook for 1 to 2 minutes until the greens are vibrant and just wilted.
7. Serve and Enjoy:
Your delicious Sinigang is ready to serve! Ladle it into bowls and enjoy it hot alongside steamed rice. Each spoonful is full of flavor, warmth, and love!
This classic Filipino dish is a beautiful mix of sour and savory tones that brings comfort on chilly days. Enjoy your meal!
Can I Use Different Proteins in Sinigang?
Absolutely! While pork is traditional, you can also use beef, shrimp, fish, or even go vegetarian with tofu. Adjust the cooking time accordingly; seafood cooks faster, while beef might require a longer simmer for tenderness.
What If I Can’t Find Tamarind?
If tamarind is hard to find, you can use a packet of sinigang mix, which is commonly available in Asian grocery stores. Alternatively, lemon or calamansi juice can work in a pinch for a different kind of sourness, but the flavor will differ slightly.
How Can I Adjust the Sourness of the Soup?
You can easily adjust the sourness by adding more tamarind paste or sinigang mix as it cooks. Start with a smaller amount, taste, and then add more until you reach your preferred flavor level. Just remember that it’s easier to add than to take away!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. The flavors may deepen, but fresh vegetables can lose their crunch. Enjoy it as is or with fresh rice!