Sinigang is a classic Filipino soup with a yummy tangy flavor, thanks to tamarind or other sour fruits. It’s packed with vegetables and tender meat or seafood, making it warm and cozy.
Whenever I have a cold day, this soup feels like a big hug! It’s super easy to make and perfect for sharing with family. Plus, the smell while it cooks is simply wonderful! 😋
Key Ingredients & Substitutions
Pork: Pork is the traditional choice for sinigang. I love using belly for its tenderness. If you’re looking for a leaner option, try chicken or even shrimp for a seafood twist!
Tamarind: Tamarind gives sinigang its characteristic tang. If you can’t find fresh tamarind, feel free to use the ready-made soup base. You might also try using green mango or calamansi juice for a sour kick if tamarind is unavailable.
Vegetables: Radish adds a nice crunch. You can substitute it with turnips or even potatoes if you like. For the greens, spinach or kangkong works best, but you could also use bok choy or Swiss chard for different flavors.
Chili Peppers: I enjoy adding green chilies for a bit of heat. You can skip them if you prefer a milder dish, or add more if you like it spicy! Jalapeños are another good substitute.
How Do I Get the Pork to Be Tender?
Cooking the pork tenderly is key to a delicious sinigang. Here’s a simple way to make sure your meat is nice and soft:
- Start boiling the pork in enough water to cover it. This helps to infuse flavor and keeps the meat moist.
- Add onions and tomatoes early in the simmering process. They add flavor and help to tenderize the meat.
- Keep the pot covered and maintain a gentle simmer. Rapid boiling can make the meat tough.
- Give it at least 45 minutes to an hour; be patient! The longer simmering helps the meat break down beautifully.
Enjoy your cooking, and don’t be afraid to adjust the taste as you go. Sinigang is all about finding the right balance for your palate!
How to Make Sinigang (Filipino Tamarind Soup)
Ingredients You’ll Need:
For the Soup:
- 1 lb pork (ribs, belly, or shoulder), cut into chunks
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish (daikon), peeled and sliced
- 1 cup green beans, trimmed
- 1 cup spinach or kangkong (water spinach)
- 2 long green chili peppers (optional)
- 1-2 red chili peppers, sliced (for garnish)
- 1-2 hard-boiled eggs, halved (for garnish)
- 1 packet (about 40-50g) tamarind soup base mix or 1 cup fresh tamarind pulp boiled and strained
- Fish sauce (patis), to taste
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious sinigang recipe has about 15 minutes of active prep time and requires around 1 hour for cooking. After preparation, let it simmer until the pork is tender and the flavors meld beautifully. You can have a comforting, hearty meal ready in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, combine the pork chunks and water. Bring to a boil over medium-high heat. As it heats, gently skim off any scum that rises to the surface to keep your broth clear and tasty.
2. Simmer the Pork:
Once boiling, add the quartered onion and tomatoes to the pot. These will add a great depth of flavor to the broth. Reduce the heat to a simmer, cover the pot, and let it cook for about 45 minutes to 1 hour until the pork is nice and tender.
3. Add the Radish:
After the pork is tender, stir in the sliced radish. Let it simmer for about 5 minutes. This will allow the radish to soften and release its flavor into the soup.
4. Flavor with Tamarind:
Now it’s time to add that signature tang! Stir in the tamarind soup base mix or fresh tamarind extract. Adjust the sourness to your liking; you can always add more if you enjoy a stronger tang!
5. Season Your Soup:
Add fish sauce to taste and sprinkle in some salt and pepper. Give it a good stir to combine all the flavors.
6. Add the Vegetables:
Throw in the green beans and the long green chilies if you’re using them. Cook for another 3-4 minutes until the vegetables are tender yet still have a bit of crunch.
7. Finish with Greens:
Finally, add the spinach or kangkong leaves and let them wilt in the hot broth for about 1 minute. This adds freshness to your sinigang!
8. Serve and Enjoy:
Serve the sinigang hot in bowls, garnished with sliced red chili peppers and halved hard-boiled eggs. Pair it with steaming white rice for a comforting meal!
This comforting, tangy soup is a Filipino staple—perfect for warming up on any day!
Can I Use Other Meats in Sinigang?
Absolutely! While pork is traditional, you can use chicken, beef, or even seafood like shrimp and fish. Just adjust the cooking time accordingly—chicken cooks quicker than pork!
How Do I Store Leftovers?
Store any leftover sinigang in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it thickens too much.
Can I Make This Recipe Vegetarian?
Yes! Substitute the pork with tofu or mushrooms for a hearty, plant-based dish. Use vegetable broth instead of water, and add a variety of your favorite vegetables!
How Can I Make Sinigang More Sour?
If you love a tangy flavor, add more tamarind soup mix or fresh tamarind pulp to the broth. You can also experiment with other sour fruits like green mango or calamansi for an added zing.
