Sinigang is a Filipino soup of meat or seafood, vegetables, and a pleasantly tart broth, usually served hot with rice. Tamarind is a common source of its sourness, but regional and family versions also use ingredients such as calamansi, green mango, or other souring fruits; the recipe below uses tamarind for a balanced, adjustable broth.
Ingredients
- 2 lb (900 g) bone-in pork shoulder, cut into 1½-inch (4 cm) pieces
- 10 cups (2.4 L) water, divided
- 1 medium yellow onion (about 6 oz/170 g), peeled and quartered
- 2 medium tomatoes (about 10 oz/280 g), cut into wedges
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1½ cups (225 g) peeled daikon radish, cut into ½-inch (1 cm) half-moons
- 1 cup (100 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
- 1 small eggplant (about 8 oz/225 g), cut into 1-inch (2.5 cm) pieces
- 1 packet (about 40 g) sinigang tamarind soup mix, or ½ cup (120 ml) unsweetened tamarind concentrate; see Tips
- 2 cups (60 g) water spinach (kangkong), cut into 3-inch (7.5 cm) lengths, or baby spinach
- ¼ teaspoon (0.5 g) ground black pepper
- Steamed rice, for serving
Instructions
- Put the pork, 10 cups (2.4 L) water, onion, and tomatoes in a large pot. Bring to a boil over medium-high heat, skimming off foam that rises. Lower the heat to maintain a gentle simmer, partially cover, and cook for 45 minutes, until the pork is tender. Avoid a hard boil, which can make the broth cloudy and the meat tough.
- Stir in the fish sauce and daikon. Simmer uncovered for 10 minutes, until the radish is beginning to soften.
- Add the green beans and eggplant. Simmer for 5 minutes. Stir in the tamarind soup mix or concentrate, beginning with about three-quarters of the amount if using concentrate. Simmer for 3 minutes so its flavor blends into the broth.
- Taste the broth. Add the remaining tamarind a little at a time until it is tart enough for you, then adjust saltiness with fish sauce and add the black pepper. If the broth tastes too sharp, add a splash of water rather than sugar; sweetness is not the usual way to balance sinigang.
- Stir in the water spinach and cook for 1–2 minutes, just until wilted. Check the thickest pork pieces with a food thermometer: USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for this soup, continue simmering until the pork is also tender enough to eat comfortably. Serve hot with rice.
Tips
- Choose your tamarind carefully. Sinigang mix is convenient and usually includes salt and seasonings, so taste before adding extra fish sauce. Unsweetened tamarind concentrate varies in strength; add it gradually. If using prepared tamarind pulp, soak it in hot water, mash, and strain out seeds and fibers before measuring the liquid.
- Make the sourness adjustable. Start with less souring agent than you think you need, then add more after it simmers. Tamarind’s intensity differs by product and age, while fish sauce and soup mixes also vary in saltiness.
- Keep the simmer gentle. A rolling boil can break up the pork and vegetables. Add delicate greens near the end so they stay green and do not turn limp.
- Substitute thoughtfully. Kangkong may be hard to find; baby spinach is practical, though softer and less traditional in texture. If tamarind is unavailable, use an unsweetened sinigang mix or a little calamansi or lime juice to taste. Citrus gives a brighter, less earthy sourness; add it near the end.
Serving Suggestions
Ladle the pork, vegetables, and plenty of broth into bowls, making sure each serving gets a mix of ingredients. Serve with steamed white rice and, if desired, a small dish of fish sauce with sliced fresh chile for diners who want more salt or heat. Some people spoon the broth over rice; others keep the rice alongside so it can be eaten between sips of soup.
Variations
Seafood sinigang: Use firm fish steaks or peeled, deveined shrimp instead of pork, and cook the broth with onion, tomatoes, and radish first. Add fish near the end and cook until it reaches 145°F (63°C) at its thickest point; shrimp should be opaque and firm. Seafood cooks much faster than pork, so do not simmer it for the full hour.
Beef or chicken: Beef short ribs can replace pork, but need longer simmering until tender. For chicken, use bone-in pieces and cook until every piece reaches 165°F (74°C), checked with a food thermometer. Adjust the souring agent and fish sauce after the meat is cooked.
Other souring ingredients: Green mango, calamansi, guava, or bilimbi may be used in different versions. Their tartness and aroma differ from tamarind, so add them in stages and taste. These swaps change the character of the soup rather than reproducing tamarind exactly.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator; for longer storage, freeze it in airtight containers for up to 2–3 months for best quality. Thaw frozen soup in the refrigerator. Reheat on the stovetop until steaming throughout and at least 165°F (74°C), checking with a food thermometer. The vegetables may soften after storage, so cook extra greens separately and add them when serving if you prefer a fresher texture.
Frequently Asked Questions
What makes sinigang sour?
Tamarind is a widely used souring ingredient, but it is not the only one. Depending on the cook and region, sourness may come from calamansi, green mango, guava, bilimbi, or a packaged sinigang mix.
Can I use lemon or lime instead of tamarind?
Yes, in a pinch. Citrus makes the broth taste sharper and more fragrant, while tamarind is often rounder and fruitier. Add juice near the end, a teaspoon or tablespoon at a time, and taste as you go.
Why is my sinigang not sour enough?
Your tamarind product may be mild, or there may not be enough of it for the amount of broth. Stir in a little more concentrate or dissolved soup mix, simmer briefly, and taste again. Avoid adding a large amount all at once.
How do I fix sinigang that is too sour?
Add hot water a little at a time to dilute the broth, then restore seasoning with fish sauce if needed. Adding more broth ingredients can also soften the perceived sourness. Do not rely on sugar to correct it; that changes the soup’s balance.
Can I make sinigang without a seasoning packet?
Yes. Use unsweetened tamarind concentrate, strained tamarind pulp, or fresh tamarind prepared into a sour liquid. Since packets include salt and other seasonings, a from-scratch broth may need more fish sauce and careful tasting.
Does sinigang taste better the next day?
The broth can taste more blended after chilling, though vegetables soften and greens lose their fresh texture. Refrigerate promptly, reheat leftovers to 165°F (74°C), and consider adding freshly cooked greens when serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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