Introduction
Sinigang is a classic Filipino dish known for its savory and tangy broth, typically made with tamarind, which gives the soup its signature sour flavor. This comforting and versatile dish can be prepared with pork, shrimp, or fish, and is often cooked with a variety of vegetables such as tomatoes, radish, okra, and eggplant. Sinigang is often served as a main course alongside steamed rice and is beloved for its refreshing yet hearty taste.
Ingredients
- 500 g pork belly or pork ribs (cut into bite-sized pieces)
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 large radish (daikon), peeled and sliced
- 6-8 okra pods
- 1 large eggplant, sliced
- 1 bunch water spinach (kangkong) or bok choy
- 2-3 green chili peppers (optional, for heat)
- 1 tablespoon fish sauce (patis)
- 1 packet of tamarind soup mix (or 1/4 cup fresh tamarind paste)
- 6 cups water or pork broth
- Salt and pepper, to taste
- 1 tablespoon cooking oil
Instructions
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Prepare the pork and base:
- In a large pot, heat the cooking oil over medium heat. Add the pork pieces and sear them until lightly browned, about 5-7 minutes.
- Add the quartered onion and tomatoes to the pot. Sauté for 3-4 minutes until softened. Pour in the water or pork broth and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the pork is tender. Skim off any foam or impurities that rise to the surface.
- Chef’s tip: Browning the pork adds extra depth of flavor to the broth, making it more savory and rich.
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Add vegetables and tamarind for a balanced sour taste:
- After simmering the pork, add the sliced radish, eggplant, okra, and green chili peppers (if using). Cook for 10 minutes until the vegetables are tender but not mushy.
- Stir in the tamarind soup mix or fresh tamarind paste, adjusting to your preferred level of sourness. Season with fish sauce, salt, and pepper to taste.
- Chef’s tip: Taste the broth after adding the tamarind and adjust the seasoning accordingly. The soup should have a perfect balance of sourness and saltiness.
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Finish the soup with greens:
- Add the water spinach (kangkong) or bok choy just before serving. Cook for another 1-2 minutes until the greens are wilted but still vibrant.
- Chef’s tip: Add the greens at the last minute to retain their color and texture, keeping the soup fresh and light.
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Serve the Sinigang:
- Serve the Sinigang hot with steamed jasmine rice. For a traditional Filipino meal, pair it with grilled fish or fried spring rolls.
- Chef’s tip: For an authentic experience, drizzle a little extra fish sauce over your Sinigang just before eating, enhancing the umami flavors.
Health Notes
- Rich in protein: Sinigang is a good source of protein, especially when made with pork or shrimp.
- Low in fat: The dish is relatively low in fat, especially if you use leaner cuts of meat.
- High in vegetables: Sinigang is packed with nutrient-rich vegetables, making it a well-rounded, healthy meal.
Serving Suggestions
- Accompaniments: Serve with steamed rice, and for an extra Filipino touch, pair with a side of grilled fish or crispy fried pork (lechon kawali).
- Occasions: Sinigang is perfect for family meals, celebrations, or even as a comforting dish on a rainy day.
- Beverage pairing: Pair with a cold beer or a refreshing glass of calamansi juice.
Tips
- Fresh tamarind for authenticity: If you have access to fresh tamarind, boil and strain it to extract the pulp for a more authentic sour flavor.
- Adjust sourness: Add more tamarind paste or reduce it depending on your personal preference for the level of sourness.
- Customizable ingredients: You can swap out pork for shrimp, fish, or chicken, and use other vegetables like green beans or spinach.
