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If you ask Filipinos what comfort food looks like, many would say it comes in the form of sinigang. Sinigang is a dish that perfectly captures the heart of Filipino cuisine: bold, comforting, and deeply rooted in tradition.
This sour soup is a favourite among families and is a staple at dinner tables across the Philippines. Known for its tangy broth and rich medley of fresh vegetables and proteins, Sinigang is as versatile as it is flavourful.
Its ability to adapt to different ingredients while maintaining its distinct sour essence makes it a dish that resonates with both locals and newcomers alike. Whether served during a rainy day or a sunny celebration, Sinigang offers a taste of home with every spoonful.
What Is Sinigang?
Sinigang is a traditional Filipino soup characterized by its sour and savoury broth. The dish is typically made with a base of tamarind, which gives it its signature tang, but other souring agents like green mango, calamansi, or santol can also be used. This sourness is balanced by the savoury depth of meat or seafood, making each sip a complex harmony of flavours.
The beauty of Sinigang lies in its versatility. It can be prepared with pork, shrimp, fish, or beef, depending on regional preferences and seasonal availability. Vegetables like water spinach (kangkong), taro (gabi), radish (labanos), okra, and long green beans (sitaw) are commonly added, making the dish not only hearty but also nutritious.
While it’s often served as a main course, paired with steaming white rice, Sinigang is more than just a meal, it’s a reflection of the Filipino palate’s love for bold, contrasting flavours.
Ingredients and Taste
The core ingredient of Sinigang is its souring agent, usually tamarind, which lends the broth its bright and tangy flavour. Fresh tamarind pods are simmered and mashed to extract their juice, though tamarind paste or Sinigang mix is often used for convenience. The broth is infused with the flavours of onions, tomatoes, and fish sauce, creating a savoury base that perfectly complements the sourness.
The choice of protein shapes the dish’s character. Pork, particularly ribs or belly, results in a rich and hearty soup, while shrimp or fish offers a lighter, more delicate flavour. The addition of taro thickens the broth slightly, giving it a creamy texture, while vegetables like radish and okra add a satisfying crunch.
The taste of Sinigang is a vibrant interplay of sour, savoury, and slightly sweet notes, with each bite offering a burst of freshness from the vegetables and a comforting warmth from the broth.
A Taste of History
Sinigang’s origins are deeply tied to Filipino culture and its relationship with the land. While its exact history is difficult to trace, it is believed to have been influenced by the abundance of tamarind and other sour fruits native to the Philippines.
The dish’s reliance on locally available ingredients reflects the ingenuity of early Filipinos in crafting meals that highlight the flavours of their environment.
Over centuries, Sinigang has evolved but remains a cultural cornerstone, passed down through generations and cherished for its ability to bring people together. It is a dish that adapts to the diversity of the Philippine archipelago, with each region and family adding their own twist while preserving its essence.
Sinigang (Sour Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup Base:
- 500g pork belly or ribs (cut into bite sized pieces)
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 6 cups water
- 1 packet tamarind soup base mix (or ½ cup fresh tamarind pulp)
- 2 tbsp fish sauce
- 1 tbsp cooking oil
For the Vegetables:
- 1 medium radish (daikon), sliced thinly
- 1 cup long beans (sitaw), cut into 2-inch pieces
- 1 cup eggplant, sliced into rounds
- 1 bunch water spinach (kangkong) or spinach, washed and trimmed
- 2 green chili peppers (siling haba), optional
For Serving:
- Steamed jasmine rice
- Fish sauce with sliced chili (optional)
Directions
Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add the pork pieces and sear them until lightly browned on all sides, about 5–7 minutes. This step locks in the meat’s juices and enhances its flavour in the soup. Transfer the browned pork to a plate and set aside.
In the same pot, sauté the onions until translucent, about 2 minutes. Add the tomatoes and cook until softened and their juices are released. Stir occasionally to prevent burning.
Return the pork to the pot, then pour in the 6 cups of water. Bring the mixture to a boil, skimming off any foam that rises to the surface. Reduce to a simmer and cook for 20–30 minutes, or until the pork is tender.
Once the pork is tender, stir in the tamarind soup base mix or fresh tamarind pulp. If using fresh tamarind, boil the pulp in 1 cup of water, mash it, and strain to extract the juice. Adjust the sourness to your preference by adding more or less tamarind. Add fish sauce for additional depth of flavour.
Add the sliced radish and simmer for 5 minutes, or until it begins to soften. Follow with the eggplant and green chili peppers, if using. Continue cooking for another 5 minutes.
Add the long beans and cook for 2–3 minutes. Be careful not to overcook, as you want the vegetables to retain some crunch for texture contrast in the soup.
Finally, add the water spinach. Stir gently and let it cook for 1–2 minutes, just until wilted. Taste the soup and adjust the seasoning with additional fish sauce if needed.
Serve the Sinigang hot alongside steamed jasmine rice. For an authentic touch, offer fish sauce with sliced chili as a condiment. Garnish with fresh herbs like cilantro or more green chilies for a vibrant presentation. Encourage diners to enjoy the soup with its balance of sour, savoury, and fresh flavours.
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