📝 About This Recipe
Sinigang is the soul-warming centerpiece of Filipino cuisine, beloved for its signature 'asim' or sour profile that awakens the palate. This hearty stew features tender pork belly simmered in a vibrant tamarind broth, balanced by a colorful medley of crisp local vegetables. It is a masterclass in balancing salty, savory, and sour notes, making it the perfect restorative meal for any day of the week.
🥗 Ingredients
Protein and Aromatics
- 2 lbs Pork Belly or Spare Ribs (cut into 2-inch cubes)
- 1 large Red Onion (quartered)
- 3 medium Tomatoes (wedged)
- 1 inch piece Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
The Sour Broth
- 8-10 cups Water or Rice Wash (use the water from rinsing rice for a thicker base)
- 1.5 ounces Tamarind Soup Base Mix (one standard packet; or use 1/2 cup fresh tamarind pulp)
- 1 teaspoon Black Peppercorns (whole)
Vegetables
- 3-4 small pieces Gabi (Taro Root) (peeled and halved)
- 1 medium Daikon Radish (Labanos) (sliced into 1/2 inch rounds)
- 1 bunch Long Green Beans (Sitaw) (cut into 3-inch lengths)
- 2 Chinese variety Eggplant (sliced diagonally)
- 6-8 pieces Okra (tops trimmed)
- 1 large bunch Bok Choy or Water Spinach (Kang-kong) (stems separated from leaves)
- 2-3 pieces Siling Haba (Finger Chilies) (whole)
👨🍳 Instructions
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1
In a large heavy-bottomed pot over medium-high heat, sear the pork cubes until slightly browned on the edges. This renders a bit of fat and adds depth of flavor.
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2
Add the onions, tomatoes, and ginger to the pot. Sauté for 3-4 minutes until the onions soften and the tomatoes begin to break down and release their juices.
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3
Pour in the fish sauce (patis) and stir for 1 minute to coat the meat, allowing the umami flavor to penetrate the pork.
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4
Add the water or rice wash and the black peppercorns. Bring the mixture to a rolling boil, then immediately lower the heat to a simmer.
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5
Skim off any scum or impurities that rise to the surface using a fine-mesh spoon to ensure a clear, clean-tasting broth.
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6
Add the gabi (taro) chunks. Cover and simmer for 45-60 minutes, or until the pork is fork-tender and the taro has softened significantly.
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7
Once the pork is tender, use a spoon to slightly mash one or two pieces of the softened taro against the side of the pot; this helps thicken the broth beautifully.
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8
Stir in the tamarind soup base mix. Taste and adjust—add more mix if you prefer it more sour, or more fish sauce for saltiness.
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9
Add the daikon radish and the finger chilies. Simmer for 5 minutes.
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10
Add the long green beans, eggplant, and okra. Continue to simmer for another 5-7 minutes until these vegetables are tender but not mushy.
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11
Finally, add the bok choy or kang-kong leaves. Turn off the heat and cover the pot for 2 minutes; the residual heat will perfectly wilt the greens while keeping them vibrant.
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12
Give the soup one final stir and serve immediately while steaming hot.
💡 Chef's Tips
Using 'rice wash' (the water from the second rinse of your rice) adds a subtle starchiness that gives the broth more body. Don't overcook the green vegetables; adding them in stages ensures the eggplant and beans retain their texture and color. If you find the soup too sour, balance it with a pinch of sugar or more fish sauce rather than adding more water. For the most authentic flavor, look for 'Siling Haba' (long green peppers) which provide a distinct aroma without too much heat. 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 alongside a bowl of steaming hot jasmine rice—the rice is essential for soaking up the sour broth. Provide a small side dipping dish of fish sauce (patis) with crushed red bird's eye chilies (siling labuyo) for extra heat. Pair with 'Pritong Isda' (fried fish) like Tilapia or Galunggong for a classic Filipino textural contrast. A cold glass of calamansi juice or a crisp lager balances the acidity and richness of the pork belly. For a family-style meal, serve the soup in a large tureen in the center of the table so everyone can scoop their favorite vegetables.