📝 About This Recipe
Sinigang is the soulful heart of Filipino home cooking, celebrated for its signature 'asim' or vibrant sourness that cuts through savory richness. This traditional recipe features tender pork belly simmered alongside a garden of tropical vegetables in a broth electrified by fresh tamarind and green chilies. It is a comforting, restorative masterpiece that perfectly balances salt, spice, and acidity to create a truly addictive dining experience.
🥗 Ingredients
The Protein & Aromatics
- 2 lbs Pork Belly (cut into 2-inch cubes; pork shoulder or ribs also work well)
- 1 large Red Onion (quartered)
- 3 large Roma Tomatoes (quartered)
- 1 inch knob Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (plus more for seasoning to taste)
The Sour Broth Base
- 8 cups Water or Rice Wash (the water used to rinse rice adds extra body to the soup)
- 1.5 ounces Tamarind Soup Base Powder (one standard packet; or 1/2 cup fresh tamarind pulp)
- 3 pieces Siling Haba (Finger Chilies) (long green mild chilies)
- 1 teaspoon Black Peppercorns (whole)
The Vegetable Garden
- 3-4 medium Gabi (Taro Root) (peeled and halved; creates a thick, creamy broth)
- 1 medium Daikon Radish (Labanos) (sliced into 1/2 inch rounds)
- 1 bunch Sitaw (Yard-long Beans) (cut into 3-inch lengths)
- 2 small Chinese variety Eggplant (sliced diagonally)
- 6-8 pieces Okra (tops trimmed)
- 1 large bunch Kangkong (Water Spinach) (leaves and tender stalks only; baby spinach is a good sub)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven over medium-high heat, sear the pork belly cubes for 5-7 minutes until the fat begins to render and the edges are slightly browned.
-
2
Add the onions, tomatoes, and ginger to the pot. Sauté with the pork for 3-4 minutes until the onions soften and the tomatoes begin to break down.
-
3
Pour in the fish sauce and stir, allowing the meat to absorb the saltiness for about 2 minutes.
-
4
Add the 8 cups of water (or rice wash) and the black peppercorns. Bring the mixture to a rolling boil.
-
5
Once boiling, lower the heat to a simmer. Add the taro (gabi) chunks. Cover and simmer for 40-50 minutes, or until the pork is fork-tender and the taro is soft enough to slightly mash.
-
6
Using a spoon, gently mash one or two pieces of the softened taro against the side of the pot; this thickens the broth beautifully.
-
7
Stir in the tamarind powder (or pulp). Taste the broth—it should be aggressively sour and savory. Adjust with more fish sauce if needed.
-
8
Add the sliced daikon radish and the green finger chilies (siling haba). Simmer for 5 minutes.
-
9
Add the yard-long beans, okra, and eggplant. These vegetables cook quickly, so simmer for only 3-5 minutes until they are tender but still vibrant.
-
10
Turn off the heat and add the kangkong (water spinach) on top. Cover the pot for 2 minutes; the residual heat will perfectly wilt the greens without overcooking them.
-
11
Give the soup one final gentle stir to incorporate the greens and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, use 'rice wash' (the water from the second rinse of your rice) as your broth base to add a subtle thickness. Don't skip the taro (gabi); it is the secret to a creamy, velvety broth rather than a thin watery one. If you prefer more heat, prick the green chilies with a fork before adding them to the pot to release their spicy oils. Avoid overcooking the green vegetables; they should be tender-crisp to provide a texture contrast to the soft pork. If using fresh tamarind, boil the pods separately, mash them, and strain the juice into the pot to avoid seeds in your soup.
🍽️ Serving Suggestions
Serve piping hot in deep bowls alongside a mound of fluffy steamed white jasmine rice. Provide a small side dipping bowl of fish sauce (patis) with crushed red bird's eye chilies for extra zing. Pairs excellently with 'Tuyô' (Filipino dried salted fish) for a traditional salty-sour flavor profile. A cold glass of calamansi juice or a crisp lager helps balance the rich fats and sharp acidity of the soup. For a family-style meal, serve the pork and vegetables on a platter with the broth in a separate tureen.