Sinigang: Learn the recipe for this Filipino sour soup

Sinigang is a traditional Filipino dish known for its sweet and sour taste and sour broth. It is a type of soup or stew with a distinctive flavor, obtained primarily by using an acidic ingredient such as tamarind, although other acidic ingredients such as calamansi, pomelo, or tomato can also be used.

The history of sinigang is intertwined with the influence of cuisine from indigenous Philippine regions and culinary traditions from neighboring countries such as China and Spain, due to the long history of cultural exchanges in the region. Although tamarind is the most common sour ingredient in this dish, its origin dates back to pre-Hispanic culinary practices and the incorporation of local ingredients.

This soup is served hot and can be enjoyed either as a main dish or as a side dish. It is served in a large bowl, and is usually accompanied by white rice, which is used to soak up the broth.

How to make sinigang at home

Ingredients

• 1 kg pork (ribs or stew meat, cut into pieces)
• 1 liter of water
• 2-3 tablespoons tamarind paste (or to taste) or 1 cup fresh tamarind
• 1 radish (labanos), peeled and sliced
• 1 eggplant, cut into pieces
• 1 cup green beans, cut into pieces
• 2-3 tomatoes, quartered
• 1 chopped onion
• 2-3 green chilies (optional, for a spicy touch)
• 2-3 tablespoons fish sauce (for seasoning, optional)
• Spinach or kangkong leaves (quantity to taste)
• Salt and pepper to taste

1. Prepare the broth:
   • In a large pot, bring water to a boil and add the pork pieces. Cook over medium-high heat until the meat is almost tender, about 45 minutes to 1 hour. You can skim off any foam that forms on the surface to obtain a clearer broth.
2. Add the vegetables and season.:
   • Add the onion and tomatoes to the broth and cook for about 5-10 minutes.
   • If using fresh tamarind, boil the tamarinds in a little water until they soften, then strain and add the juice to the broth. If using tamarind paste, add it directly to the broth and mix well.
   • Stir in the horseradish and cook for about 5 minutes. Then add the eggplant and green beans, and cook until all vegetables are tender, about 10 additional minutes.
3. Season:
   • Add fish sauce to taste for extra flavor, and adjust with salt and pepper if needed. If you prefer a spicy kick, add green chilies at this point.
4. Finish:
   • Just before serving, add the spinach or kangkong leaves to the broth and cook for a couple of minutes until they wilt.
5. Serve:
   • Serve the sinigang hot in large bowls, accompanied by white rice.