Sinigang is a beloved Filipino dish known for its bold, tangy, and savory flavor profile. This iconic sour soup reflects the essence of Filipino cuisine—simple, comforting, and rooted in tradition. The name “sinigang” comes from the Tagalog word “sigang”, which means “to stew,” and it typically features pork simmered with fresh vegetables in a tamarind-based broth.
What makes sinigang special is its unique balance of sourness and umami, achieved through a variety of souring agents like tamarind, green mango, or calamansi. It’s a dish that transcends generations and regions, offering a taste of home in every spoonful.
Ingredients
Here’s everything you’ll need to prepare a classic pork sinigang recipe:
Main Ingredients:
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2 lbs pork belly or pork ribs, cut into chunks
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8 cups water
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1 medium onion, quartered
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2 medium tomatoes, quartered
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1 packet tamarind soup base mix (about 1.4 oz) or 1 cup fresh tamarind pulp
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1 medium daikon radish (labanos), sliced
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1 medium eggplant, sliced
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1 cup string beans (sitaw), cut into 2-inch lengths
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2 medium taro (gabi), peeled and quartered (optional for thicker soup)
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2-3 pieces green chili (siling haba)
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1 bunch water spinach (kangkong) or spinach leaves
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Fish sauce or salt, to taste
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Ground black pepper, to taste
Optional Substitutions:
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Protein: Replace pork with shrimp, bangus (milkfish), beef, or tofu for dietary needs.
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Souring agent: Use calamansi juice, green mango, or lemon if tamarind is unavailable.
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Vegetables: Substitute with okra, bok choy, or cabbage based on preference.
Step-by-Step Cooking Instructions
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Boil the Pork:
In a large pot, add pork and water. Bring to a boil over medium-high heat, then lower heat and simmer for 30–40 minutes until pork is tender. Skim off scum for a clearer broth. -
Add Aromatics:
Add onions and tomatoes. Simmer for 5–7 minutes to infuse flavor. -
Incorporate Root Vegetables:
Add taro (if using) and cook until softened, about 10–12 minutes. This thickens the soup. -
Pour in Souring Agent:
Add tamarind mix or fresh pulp, stir well, and simmer for 5 minutes. Adjust sourness to taste. -
Add Remaining Vegetables:
Add radish, eggplant, and string beans. Simmer for 5–7 minutes until veggies are tender. -
Season and Spice:
Add green chili, fish sauce or salt, and black pepper. Simmer for another 3 minutes. -
Add Leafy Greens:
Add kangkong or spinach and cook for 1–2 minutes until just wilted. -
Serve Hot:
Ladle into bowls and serve with steamed rice.
Common Mistakes to Avoid:
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Overcooking leafy greens (add them last).
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Using too much souring agent initially (add gradually and taste-test).
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Not skimming the scum off the broth (affects flavor and clarity).
Pro Tips and Cooking Techniques
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Use bone-in pork: Enhances the richness and depth of the broth.
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Fresh tamarind pulp: Yields the best natural sour flavor.
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Taro magic: Adds creaminess and thickness to the broth—highly recommended.
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Taste as you go: Filipino cooking often relies on “timpla”, or adjusting to your taste.
Kitchen Tools:
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Large stew pot or Dutch oven
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Slotted spoon for skimming
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Ladle and sharp knife for prep work
Variations and Customizations
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Vegetarian Sinigang: Use tofu or mushrooms as protein and veggie broth as base.
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Seafood Sinigang: Shrimp, bangus, or salmon are great substitutes for pork.
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Gluten-Free: Use gluten-free tamarind soup mix or natural souring agents.
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Low-Carb: Skip the taro and rice; serve with cauliflower rice.
Regional Twists:
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Sinigang sa Bayabas: Uses guava for a sweet-tart flavor.
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Sinigang sa Miso: Adds fermented soybean paste for a richer taste.
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Ilocano Style: Uses local greens like saluyot and more chili for heat.
Serving Suggestions
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Best Served With:
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Steamed jasmine or garlic rice
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Sautéed vegetables or fried fish on the side
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Calamansi juice, iced tea, or local beer
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Garnishing Ideas:
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Sprinkle chopped scallions
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Add fresh chili slices for heat
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Serve in a clay pot for a traditional touch
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Nutritional Information (Approx. per serving)
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Calories: 350 kcal
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Protein: 25g
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Carbohydrates: 18g
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Fat: 20g
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Fiber: 4g
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Sodium: 900mg (varies with fish sauce)
Note: Values are estimates and vary depending on ingredients used.
Frequently Asked Questions (FAQs)
1. Can I make sinigang in advance?
Yes! It actually tastes better the next day as the flavors meld. Store in the fridge for up to 3 days.
2. Can I freeze sinigang?
Yes, but avoid freezing with leafy greens. Add fresh greens when reheating.
3. How do I reheat it?
Simmer gently on the stove. Add water or broth if it has thickened.
4. What if it’s too sour?
Balance it with a bit of sugar or add more water and adjust seasoning.
5. Is it spicy?
Not by default, but you can control the spice by adding or omitting green chilies.
Closing Thoughts
Sinigang is more than just a soup—it’s a taste of Filipino culture, a bowl of comfort, and a celebration of bold, natural flavors. Whether you’re a beginner or a seasoned cook, there’s something magical about watching this dish come together.
