📝 About This Recipe
Sinigang is the quintessential Filipino comfort food, beloved for its signature 'asim' or vibrant sourness that awakens the palate. This naturally dairy-free masterpiece features tender pork belly and a bounty of fresh vegetables simmered in a complex, savory-sour tamarind broth. It is a harmonious balance of flavors that captures the warm, communal spirit of Philippine home cooking.
🥗 Ingredients
The Meat & Aromatics
- 2 lbs Pork Belly or Pork Spare Ribs (cut into 2-inch cubes)
- 1 large Red Onion (quartered)
- 3 large Roma Tomatoes (quartered)
- 1 inch piece Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 8-10 cups Water or Rice Wash (rice wash adds better body to the broth)
The Sour Sensation
- 1.5 oz Tamarind Pulp or Sinigang Mix (adjust according to desired sourness)
- 2-3 pieces Siling Haba (Finger Chilies) (left whole for mild heat)
The Garden Bounty
- 2-3 medium Gabi (Taro Root) (peeled and quartered)
- 1 medium Radish (Labanos) (sliced diagonally)
- 1 bunch String Beans (Sitaw) (cut into 3-inch lengths)
- 2 small Eggplant (sliced diagonally)
- 6-8 pieces Okra (ends trimmed)
- 1 large bunch Water Spinach (Kang Kong) (leaves and tender stalks separated)
👨🍳 Instructions
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1
In a large heavy-bottomed pot over medium-high heat, add the pork cubes and cook for 3-5 minutes until the fat begins to render and the edges are slightly browned.
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2
Add the quartered onions, tomatoes, and ginger to the pot. Sauté with the pork for another 3 minutes until the onions soften and the tomatoes begin to burst.
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3
Pour in the fish sauce (patis) and stir for 1 minute to coat the meat, allowing the saltiness to penetrate the pork.
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4
Pour in the water or rice wash. Bring the mixture to a rolling boil, then immediately lower the heat to a simmer. Skim off any scum that rises to the surface for a clear broth.
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5
Add the taro (gabi) chunks. Cover the pot and simmer for 35-45 minutes, or until the pork is fork-tender and the taro has softened significantly.
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6
Once the taro is soft, use a spoon to slightly mash one or two pieces against the side of the pot; this helps thicken the broth naturally.
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7
Stir in the tamarind pulp or sinigang mix. Taste the broth—it should be sharply sour and savory. Add more mix or fish sauce if needed.
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8
Add the sliced radish and the whole finger chilies (siling haba). Simmer for 3 minutes.
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9
Incorporate the string beans (sitaw), okra, and eggplant. Continue to simmer for another 5 minutes until these vegetables are tender but not mushy.
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10
Add the tough stalks of the water spinach (kang kong) first, cooking for 1 minute.
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11
Finally, add the water spinach leaves. Turn off the heat and cover the pot; the residual heat will perfectly wilt the greens in about 2 minutes.
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12
Give the soup one final stir and serve piping hot in a large communal bowl.
💡 Chef's Tips
Using 'rice wash' (the water from rinsing rice) as your base adds a wonderful starchiness and depth to the broth. Don't skip the taro (gabi); it is essential for achieving that slightly creamy, thick consistency that distinguishes a great Sinigang. If you prefer a spicier kick, prick the finger chilies with a fork before adding them to the pot to release their seeds. Always add your leafy greens last and turn off the heat immediately to keep them vibrant and prevent them from turning a dull brown. For the best flavor, let the soup sit for 10 minutes after cooking to allow the sourness to fully meld with the pork fats.
🍽️ Serving Suggestions
Serve with a side of steamed white jasmine rice to soak up the flavorful broth. Provide a small saucer of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) for dipping the meat. Pair with 'Tuyô' (dried salted fish) for a classic salty-sour flavor contrast. A cold glass of calamansi juice or iced tea balances the heat and acidity of the soup perfectly. Enjoy as a main course, ideally shared family-style.