Sinigang is a warm and tangy Filipino soup that’s perfect for any day. Made with tender meat, fresh vegetables, and a unique sour broth, it’s comforting and flavorful!
I love how each bite is like a little hug in a bowl! 🌶️ Pair it with rice, and you’re in for a treat. It’s simple to make, and everyone around the table will be asking for seconds!
Key Ingredients & Substitutions
Pork Belly or Ribs: This meat adds richness to the soup. If you want a healthier option, try using chicken or shrimp instead. They both cook faster but still provide great flavor!
Tamarind Paste or Sinigang Mix: Tamarind gives that signature sour taste. If you can’t find it, substitute with lemon or lime juice for a different, tangy kick. Just be careful with the amount—start small and adjust!
Vegetables: The beauty of sinigang is its versatility. You can use other veggies like radishes, eggplant, or bok choy, depending on what’s in season or what you have at home!
Kangkong (Water Spinach): If you can’t find kangkong, regular spinach works too. It won’t have quite the same texture, but it will add freshness to the dish.
How Do You Achieve the Best Flavor in Sinigang?
The secret to a flavorful sinigang is in how you build your broth. Start by simmering the pork slowly. This releases fat and flavor into the water. Skimming off the scum helps keep your broth clear and less bitter. Here’s how to maximize the flavor:
- Boil the pork with the tomatoes and onion for a rich base.
- Add your tamarind or sinigang mix gradually to find your preferred sourness.
- Layer in the vegetables—start with firmer ones that take longer to cook before adding leafy greens last.
Don’t rush the process! Let the ingredients meld together to create a comforting and delicious soup.
How to Make Sinigang (Filipino Sour Soup)
Ingredients You’ll Need:
For the Soup:
- 1 lb pork belly or pork ribs, cut into serving pieces
- 8 cups water
- 2 medium tomatoes, quartered
- 1 large onion, peeled and quartered
- 1 cup tamarind paste or 1 packet sinigang mix
For the Vegetables:
- 1 cup daikon radish, peeled and sliced (optional)
- 1 cup okra, trimmed
- 1 cup string beans or green beans, trimmed
- 1 cup kangkong (water spinach) or spinach
- 2 long green chili peppers
- 3-4 small shallots, peeled (whole or halved)
- 1-2 red chili peppers, sliced
For Seasoning:
- Fish sauce (patis), to taste
- Salt, to taste
How Much Time Will You Need?
This delicious Sinigang takes about 1 hour and 15 minutes to prepare. This includes approximately 45 minutes of cooking time and extra time to chop the vegetables and assemble everything. It’s worth the wait for that comforting, sour soup!
Step-by-Step Instructions:
1. Start the Broth:
In a large pot, combine the pork, water, quartered tomatoes, and quartered onion. Turn the heat on high and bring everything to a boil. Once boiling, reduce the heat to a simmer, and skim off any scum that forms on the surface for a clear broth.
2. Cook the Pork:
Let the pork simmer for about 45 minutes to 1 hour, or until it becomes tender. This slow cooking helps the flavors develop and makes the meat juicy.
3. Add Sourness:
Add the tamarind paste or sinigang mix to the broth. Stir well to dissolve it thoroughly. Taste, and if you want it more sour, go ahead and add a bit more tamarind or mix!
4. Add Harder Vegetables:
Now, drop in the daikon radish (if using), shallots, and green chili peppers. Let these simmer for about 5-7 minutes, allowing their flavors to meld into the broth.
5. Add Remaining Vegetables:
Next, add in the okra and string beans. Cook for another 3-5 minutes until they are tender but still maintaining a little crunch.
6. Final Touches:
Finally, mix in the kangkong or spinach and sliced red chili peppers. Allow these to cook for just 2 more minutes—enough to wilt the greens without losing their vibrant color.
7. Season to Taste:
Your Sinigang is almost ready! Taste the broth and season it with fish sauce and salt according to your liking.
8. Serve and Enjoy:
Serve your hot Sinigang in bowls paired with fluffy steamed rice. Relish every comforting spoonful of this delightful soup!
Enjoy the fantastic sour and savory flavors of Sinigang, a warm hug in a bowl that embodies Filipino cuisine!
Can I Use Different Meats for Sinigang?
Absolutely! While pork is traditional, you can use chicken, beef, shrimp, or even fish. Just adjust the cooking times accordingly—chicken usually cooks faster, while beef may take longer.
How Do I Make Sinigang Less Sour?
If you find your Sinigang too sour, you can balance the flavor by adding a little bit of sugar or coconut milk. Taste and adjust gradually until you find the right balance for your palate.
What Can I Substitute for Tamarind Paste?
If tamarind paste isn’t available, you can use fresh lime or lemon juice as a souring agent. Start with a tablespoon and add more if desired, but keep in mind the flavor will differ slightly.
How to Store Leftover Sinigang?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, do so on the stove over low heat, adding a splash of water if the soup thickens. The flavors will continue to develop, making it even tastier the next day!
