Learn how to make the ultimate Sinigang with our authentic Filipino recipes! 🍲 Packed with tangy tamarind, tender meat, and fresh vegetables, this sour soup is a must-try comfort dish. Perfect for any occasion! ✨
1️⃣ Classic Pork Sinigang
The traditional tamarind-based soup with tender pork and fresh veggies! 🐷🍅
Ingredients:
- 1 lb (500g) pork belly or ribs, cut into pieces
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish, sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 1 cup kangkong (water spinach) or bok choy
- 2-3 green chili peppers (siling haba) (optional)
- Salt and fish sauce to taste
Instructions:
1️⃣ . Boil the Pork: In a large pot, bring water to a boil. Add pork, onions, and tomatoes. Simmer for 30-40 minutes until pork is tender.
2️⃣ . Add Tamarind: Mash tamarind pulp in a strainer over the pot, extracting the juice. Alternatively, add the sinigang mix. Stir well.
3️⃣ . Add Vegetables: Add radish and eggplant, cooking for 5 minutes. Then add long green beans and chili peppers (if using). Simmer for another 5 minutes.
4️⃣ . Season & Serve: Add salt or fish sauce to taste. Stir in kangkong or bok choy and turn off the heat. Let it sit for 2 minutes before serving.
5️⃣ Enjoy! Serve hot with steamed rice. 🍚🔥
2️⃣ Beef Sinigang
A hearty and flavorful version with fall-apart beef and a rich, tangy broth! 🥩🍋
Ingredients:
- 1 lb (500g) beef short ribs or shank
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish, sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 1 cup kangkong (water spinach) or bok choy
- 2-3 green chili peppers (siling haba) (optional)
- 2 tablespoons fish sauce or salt to taste
- 1 tablespoon sugar (optional, to balance the sourness)
Instructions:
1️⃣ Prepare the Beef: In a large pot, add beef and water. Bring to a boil and remove any scum that rises to the surface.
2️⃣ Simmer the Beef: Once the scum is removed, add onions and tomatoes. Lower the heat and let the beef simmer for 1.5 to 2 hours or until the beef is tender and flavorful.
3️⃣ Add Tamarind: Once the beef is tender, mash tamarind pulp in a strainer and add the juice to the pot. Alternatively, add sinigang mix to taste.
4️⃣ . Add Vegetables: Add radish and eggplant. Cook for 5-7 minutes. Then, add long green beans and chili peppers (if using). Continue cooking for 3-5 more minutes.
5️⃣ . Final Seasoning: Add fish sauce or salt to taste. You can also add sugar to balance the sourness of the broth. Stir well.
6️⃣ . Add Greens: Add kangkong or bok choy to the pot and let it sit for 2 minutes until tender.
7️⃣ Serve & Enjoy: Ladle the soup into bowls and serve with steamed rice. Enjoy the hearty, savory flavors! 🍚
3️⃣ Shrimp Sinigang
A seafood lover’s dream! Juicy shrimp in a mouthwatering sour and savory soup! 🍤🌿
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish, sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 1 cup kangkong (water spinach) or bok choy
- 2-3 green chili peppers (siling haba) (optional)
- 2 tablespoons fish sauce or salt to taste
- 1 tablespoon sugar (optional, to balance the sourness)
Instructions:
1️⃣ Prepare the Broth: In a large pot, add water, onion, and tomatoes. Bring to a boil, then lower the heat and let it simmer for about 15-20 minutes to allow the flavors to develop.
2️⃣ . Add Tamarind: Once the broth is ready, add tamarind pulp or sinigang mix. If using fresh tamarind, mash the pulp and strain it before adding. Adjust the sourness to your preference by adding more tamarind.
3️⃣ . Add Vegetables: Add radish, eggplant, and green beans to the pot. Cook for about 5-7 minutes until the vegetables are tender.
4️⃣ . Add Shrimp: Once the vegetables are cooked, add the shrimp. Let it cook for about 3-5 minutes or until the shrimp turns pink and is cooked through.
5️⃣ . Final Seasoning: Add fish sauce or salt to taste. You can also add sugar to balance the tanginess.
6️⃣ . Add Greens: Stir in kangkong or bok choy and let it cook for an additional 1-2 minutes until the greens are tender.
7️⃣ Serve & Enjoy: Serve the shrimp sinigang hot with steamed rice. Enjoy the rich and tangy broth! 🍚
4️⃣ Chicken Sinigang
A lighter, comforting take on the classic with tender chicken and tamarind goodness! 🍗🥬
Ingredients:
- 1 lb (450g) chicken (preferably bone-in cuts like thighs or drumsticks)
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish, sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 1 medium potato, peeled and cubed (optional for added heartiness)
- 2-3 green chili peppers (siling haba) (optional)
- 1 tablespoon fish sauce or salt to taste
- 1 tablespoon sugar (optional, to balance the sourness)
- 1 cup kangkong (water spinach) or bok choy
Instructions:
1️⃣ Prepare the Broth: In a large pot, combine water, onion, and tomatoes. Bring to a boil and then simmer for about 20 minutes, allowing the flavors to develop.
2️⃣ . Add Tamarind: Add the tamarind pulp or sinigang mix to the pot. If using fresh tamarind, mash the pulp and strain it before adding. Adjust the sourness to your taste by adding more tamarind.
3️⃣ . Cook the Chicken: Add the chicken pieces to the pot and simmer for about 30-40 minutes or until the chicken is cooked through and tender.
4️⃣ . Add Vegetables: Once the chicken is cooked, add the radish, eggplant, and green beans. If you’re using potatoes, add them at this stage as well. Let the vegetables cook for about 10 minutes or until they are tender.
5️⃣ . Season the Broth: Add fish sauce or salt to taste. You can add sugar to balance out the sourness of the broth.
6️⃣ . Add Greens: Stir in the kangkong or bok choy and let them cook for an additional 1-2 minutes until they’re tender.
7️⃣ Serve & Enjoy: Serve the chicken sinigang hot with steamed rice. The rich, tangy broth, paired with the tender chicken and veggies, will warm you up perfectly! 🍚
5️⃣ Salmon Belly Sinigang
A rich, omega-packed twist with melt-in-your-mouth salmon belly! 🐟🍠
Ingredients:
- 1 lb (450g) salmon belly, cut into 2-inch pieces
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish (labanos), sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 2-3 green chili peppers (siling haba) (optional)
- 1 tablespoon fish sauce or salt to taste
- 1 tablespoon sugar (optional, to balance the sourness)
- 1 cup kangkong (water spinach) or bok choy
- 1 thumb-sized ginger, sliced (optional for extra fragrance)
Instructions:
1️⃣ Prepare the Broth: In a large pot, combine water, onion, tomatoes, and ginger (if using). Bring to a boil, then lower the heat and let it simmer for 15-20 minutes to release the flavors from the vegetables.
2️⃣ . Add Tamarind: Add the tamarind pulp or sinigang mix to the pot. If using fresh tamarind, mash the pulp and strain it before adding it to the soup. Taste and adjust the sourness by adding more tamarind or sinigang mix according to your preference.
3️⃣ . Add Salmon Belly: Gently add the salmon belly pieces to the pot and simmer for 10-15 minutes. The salmon will cook quickly, so be careful not to overcook it. The fish should remain tender and juicy.
4️⃣ . Add Vegetables: Add the radish, eggplant, and long green beans. Let them cook for 5-7 minutes until tender but still crisp. If you’re using potatoes, add them in earlier with the broth for added heartiness.
5️⃣ . Season the Broth: Add fish sauce or salt to taste. You can also add sugar if you prefer a sweeter balance against the tangy broth.
6️⃣ . Add Greens: Stir in the kangkong or bok choy and let them cook for another 2 minutes until the greens are tender.
7️⃣ Serve & Enjoy: Ladle the salmon belly sinigang into bowls and serve with steamed rice. The fresh and tender salmon combined with the tangy, savory broth makes this dish irresistible! 🍚🍲
6️⃣ Bangus (Milkfish) Sinigang
A Filipino favorite, featuring fresh bangus in a tangy tamarind broth! 🐠🌱
Ingredients:
- 1 whole bangus (milkfish), cleaned and cut into 2-inch pieces
- 6 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish (labanos), sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 2-3 green chili peppers (siling haba) (optional)
- 1 tablespoon fish sauce or salt to taste
- 1 tablespoon sugar (optional, to balance the sourness)
- 1 cup kangkong (water spinach) or bok choy
- 1 thumb-sized ginger, sliced (optional for extra fragrance)
Instructions:
1️⃣ Prepare the Broth: In a large pot, combine water, onion, tomatoes, and ginger (if using). Bring it to a boil, then lower the heat and let it simmer for 15-20 minutes to extract the flavors from the vegetables.
2️⃣ . Add Tamarind: Add the tamarind pulp or sinigang mix to the pot. If using fresh tamarind, mash the pulp and strain it before adding it to the soup. Taste and adjust the sourness by adding more tamarind or sinigang mix to your liking.
3️⃣ . Add Bangus: Carefully add the bangus pieces to the pot, making sure they don’t break apart. Simmer for 10-15 minutes, ensuring the fish cooks through and remains tender.
4️⃣ . Add Vegetables: Add the radish, eggplant, and long green beans. Let them cook for about 5-7 minutes until tender but still crisp. If you’re adding potatoes for extra heartiness, include them with the initial vegetables.
5️⃣ . Season the Broth: Add fish sauce or salt to taste. You can add sugar to balance the sourness with a touch of sweetness, depending on your preference.
6️⃣ . dd Greens: Stir in the kangkong (water spinach) or bok choy and cook for an additional 2 minutes until they are tender.
7️⃣ Serve & Enjoy: Ladle the bangus sinigang into bowls and serve it with steamed rice. The delicate flavors of the milkfish, paired with the tangy broth, make this dish a Filipino favorite. 🍚🍲
7️⃣ . Sinigang sa Miso
A unique fusion of tamarind and miso adds an umami kick to this sour soup! 🍜🤩
Ingredients:
- 1 whole bangus (milkfish), cleaned and cut into 2-inch pieces (or any fish of your choice, like tilapia or bangus)
- 6 cups water
- 1 tablespoon cooking oil
- 1 tablespoon miso paste (white or yellow)
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 thumb-sized ginger, sliced
- 1 cup tamarind pulp (or 1 packet sinigang mix)
- 1 cup radish (labanos), sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 2-3 green chili peppers (siling haba)
- 1 tablespoon fish sauce or salt to taste
- 1 tablespoon sugar (optional)
- 1 cup kangkong (water spinach) or bok choy
Instructions:
1️⃣ . Prepare the Broth Base: In a large pot, heat the cooking oil over medium heat. Sauté the onion, tomatoes, and ginger for about 3-5 minutes until they soften and become fragrant.
2️⃣ . Add Miso: Stir in the miso paste and cook it with the vegetables for another 2 minutes to release its umami flavors. Be sure to mix the miso well with the veggies.
3️⃣ Add Water: Pour in the water, stirring to dissolve the miso paste fully. Bring the mixture to a boil, then reduce the heat to a simmer.
4️⃣ . Add Tamarind: Add the tamarind pulp or sinigang mix to the broth. If you’re using fresh tamarind, mash the pulp and strain it before adding. Taste and adjust the sourness by adding more tamarind as needed.
5️⃣ . Add the Fish: Gently add the bangus (or your chosen fish) to the pot. Simmer for about 10-15 minutes or until the fish is tender and cooked through.
6️⃣ . Add Vegetables: Add the radish, eggplant, and long green beans, and cook for about 5-7 minutes until they are tender yet still crisp.
7️⃣ Season and Balance Flavors: Add fish sauce or salt to taste, and optionally, a little sugar to balance the sourness. You can also adjust the tamarind or miso for a more intense flavor.
8️⃣ . Add the Greens: Stir in the kangkong (water spinach) or bok choy and cook for an additional 2 minutes until the greens are tender.
9️⃣ Serve: Ladle the Sinigang sa Miso into bowls and serve it with steamed rice for a satisfying and flavorful meal. 🍚🍲
8️⃣ Instant Pot Sinigang
Quick and easy, yet still packed with that authentic sour-savory punch! ⚡🍵
Ingredients:
- 1 lb pork belly or pork ribs (you can also use beef, shrimp, or fish)
- 6 cups water
- 1 tablespoon cooking oil
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 thumb-sized ginger, sliced
- 2 tablespoons tamarind paste (or 1 packet of sinigang mix)
- 1 cup radish (labanos), sliced
- 1 cup eggplant, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 2-3 green chili peppers (siling haba)
- 1 tablespoon fish sauce or salt to taste
- 1 tablespoon sugar (optional)
- 1 cup kangkong (water spinach) or bok choy
- 1-2 tablespoons of calamansi or lemon juice (optional for extra sourness)
Instructions:
1️⃣ Sauté the Aromatics:
- Turn your Instant Pot to the “Sauté” function and heat 1 tablespoon of cooking oil.
- Add the onions, tomatoes, and ginger, and sauté for 3-4 minutes until they soften and become aromatic.
2️⃣ . Add the Pork:
- Add the pork belly or ribs to the pot and sauté for 2-3 minutes, just to sear the meat a little. This will help develop flavor.
3️⃣ . Add the Water & Seasonings:
- Pour in 6 cups of water and stir in the tamarind paste or sinigang mix. Add the fish sauce or salt to taste and optional sugar to balance the sourness.
- If you want extra sourness, add calamansi or lemon juice at this stage.
4-Pressure Cook:
- Close the Instant Pot lid and set it to “Sealing.”
- Set the Instant Pot to cook on high pressure for 30 minutes. This will tenderize the meat and infuse all the flavors.
5️⃣ Release the Pressure:
- After 30 minutes, carefully do a quick release by turning the valve to “Venting.” Be cautious of the steam.
6️⃣ . Add the Vegetables:
- Once the pressure is released, open the lid and add the radish, eggplant, and long green beans.
- Stir and close the lid again (no need to seal it) and cook on “Sauté” for an additional 5-7 minutes until the vegetables are tender but still crisp.
7️⃣ Finish with Greens:
- Add the kangkong (water spinach) or bok choy and cook for another 2 minutes until the greens are tender.
8️⃣ Serve:
- Taste and adjust the seasoning with additional fish sauce or salt if needed.
- Serve hot with steamed rice for a comforting meal. 🍚🍲
