Sinigang is a beloved Filipino dish that has become a symbol of comfort and warmth for many. Known for its tangy and savory broth, Sinigang is a staple in Filipino homes, especially during the rainy season or when a cozy meal is needed. Whether you’re new to Filipino cuisine or you’re looking to recreate a childhood favorite, this Sinigang recipe is sure to deliver the perfect balance of sour and savory in every bite.
I remember my grandmother making Sinigang na Baboy, the pork version of this dish, every Sunday. The smell of tamarind, pork, and fresh vegetables would fill the house, and it would always taste even better the next day! There’s something magical about this dish, whether it’s the blend of flavors or the memories tied to it. Here, I’ll walk you through a classic Sinigang recipe, including tips on perfecting the broth and making it just the way you like it.
Ingredients for a Perfect Sinigang Recipe
This Sinigang recipe serves 4 people, but you can adjust the ingredients to make a larger batch.
Main Ingredients:
- 500g pork belly (cut into chunks) – Pork belly provides a tender, flavorful broth. You can also use pork ribs or even beef short ribs.
- 10 cups water – This will form the base of your broth.
- 1 large onion (quartered) – Adds depth and a slight sweetness to the broth.
- 2 medium tomatoes (quartered) – For extra tanginess.
- 2 long green peppers (siling pang-sigang) – Adds a mild heat to the dish (optional, but highly recommended).
- 2 tablespoons fish sauce (patis) – A key ingredient for a delicious, savory flavor.
- Tamarind paste or fresh tamarind – Fresh tamarind gives the best flavor, but tamarind paste is a good substitute.
- 1 tablespoon salt – To season the broth.
- 1 tablespoon sugar – To balance the sourness of the tamarind.
Vegetables:
- 1 bunch kangkong (water spinach) – A common vegetable in Sinigang, it adds color and freshness to the dish.
- 2 medium radishes (labanos), sliced thinly – These bring a mild sweetness and crunch.
- 1 medium eggplant, sliced into rounds – This softens beautifully in the soup, soaking up all the flavors.
- 2 medium-sized long green beans – These will add some crunch and texture.
Step-by-Step Sinigang Recipe Instructions
Step 1: Prepare the Pork
Start by cleaning the pork belly and cutting it into bite-sized pieces. In a large pot, combine the pork and 10 cups of water. Bring it to a boil over medium-high heat, skimming off any impurities that rise to the surface. This step helps keep the broth clear and clean.
Once the pork is clean, add the onion and tomatoes to the pot. Let the pork and vegetables simmer for 30-40 minutes, or until the pork becomes tender and the broth starts to develop flavor.
Step 2: Add Tamarind
To make the broth tangy, you’ll need tamarind. If you’re using fresh tamarind, boil the pods separately in a small pot of water until they soften. Mash the tamarind and strain it, adding the juice to the main pot. If you’re using tamarind paste, simply stir it into the simmering broth.
The sourness level depends on your preference. Start by adding a small amount of tamarind and taste the broth. You can always add more if you prefer a tangier flavor. If you want an even more authentic flavor, add a small handful of green mango or guava for a natural twist on the sourness.
Step 3: Season the Broth
Once the tamarind is incorporated, it’s time to season the broth. Stir in the fish sauce, salt, and sugar. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld together. Taste the broth again and adjust the seasoning as needed—add more salt or fish sauce for umami, or sugar if you prefer a slightly sweeter broth.
Step 4: Add the Vegetables
Now, it’s time to add the vegetables. Begin by adding the radishes and eggplant. Let them cook for about 5-7 minutes until they soften. Then, add the green beans and kangkong (water spinach), cooking for another 3-4 minutes until the greens are just tender.
The beauty of this Sinigang recipe is that you can adjust the vegetables based on what’s available or to suit your taste. Some people love adding okra or sweet potatoes, but the classic combo of radish, eggplant, and green beans is always a winner.
Step 5: Final Adjustments
Once everything is cooked, taste the broth one more time. Adjust the flavors if needed—add a little more tamarind paste for extra tanginess or a dash more sugar to balance the sourness. If you like a richer broth, consider adding a bit more fish sauce or a splash of shrimp paste (bagoong) for depth.
Once you’re satisfied with the flavor, remove the pot from the heat and your Sinigang na Baboy is ready to serve.
How to Serve Sinigang
Sinigang is best served hot, straight from the pot. Scoop the pork, vegetables, and broth into bowls and enjoy with a side of steamed white rice. Some people love to add a little extra bagoong (fermented shrimp paste) on the side, which adds another layer of flavor to the dish.
For a complete experience, pair it with a cold glass of fresh calamansi juice or soda to complement the savory and tangy flavors of the Sinigang.
Tips for the Perfect Sinigang Recipe
- Use Fresh Tamarind: While tamarind paste is convenient, fresh tamarind makes the broth taste richer and more authentic. If you can, use fresh tamarind pods.
- Customize the Vegetables: Feel free to add your favorite vegetables to the Sinigang recipe. Common additions include okra, sweet potatoes, or even banana peppers for extra flavor.
- Adjust the Sourness: Sinigang can be as sour as you like! Adjust the level of tamarind according to your taste, and consider adding other fruits like mango or guava to create a unique twist.
- Make it Spicy: Add bird’s eye chili for an extra kick. Just toss in a few whole chilis to the pot, or chop them for more heat.
- Leftovers Taste Better: If you have any leftovers, store them in an airtight container in the fridge. Like most stews, Sinigang actually tastes better the next day as the flavors deepen and meld together.
Why Sinigang is Loved by Aria
More than just a dish, Sinigang is a comfort food that brings families together. Whether it’s a rainy day, a Sunday meal, or just a gathering with loved ones, Sinigang na Baboy holds a special place in Filipino hearts. It’s versatile, satisfying, and packs a punch of flavor, thanks to the perfect balance of sour, salty, and umami-rich broth.
This Sinigang recipe is a great way to share the love of Filipino cuisine, whether you’re cooking for your family or exploring new dishes.