Filipino Sinigang is a delicious and comforting soup dish that is known for its sour, savory flavor. While pork is the primary protein in this recipe, feel free to mix it up with other meats such as beef or shrimp. Or try using seafood like fish for a different taste. The term sinigang translates to “stewed dish,” but many modern recipes use sampaloc, or tamarind, to add a sour flavour.
Also Read: How to Cook Filipino Bulalo or Beef Shank Stew
My go-to meats for sinigang are either pork belly or pork backbones. You can also use pork neck bones, chopped spare ribs, and chopped baby back ribs. Pork shoulder and ham can also be used when cooking sinigang. Though used in nearly every home, the ingredients for this popular dish vary depending on location.
While some recipes opt for cucumber tree or camias, others use bayabas or guava. For those who want the delicious taste of sinigang without all the fuss, Knorr Sinigang sa Sampaloc Mix with Gabi is the perfect solution. No matter which ingredients you use, pork sinigang always has tart and wake-up-call flavors that are sure to please your taste buds.
- 2 kilograms pork belly or pork bones
- 1 bunch of spinach or kang-kong
- 3 tablespoons of fish sauce
- Cut the string beans into 2-inch pieces. You should have 10 pieces when you finish.
- Two pieces of tomato, quartered
- Three chili or banana peppers.
- 1 tablespoon of cooking oil
- 1.5 liters of water
- 1 onion, sliced
- 24 pieces of taro and gabi, diced into quarters.
- 1 package of sinigang mix will suffice for 2 liters of water.
Steps to Cook Pork Sinigang
- First, wash the pork spare ribs under cold running water to remove any visible dirt or grime. Next, place the pork ribs in a pot of water that covers them by one litre. Bring the pot to a boil without covering it, and let the scum float to the surface. Skim off the scum from the top of the water with a spoon or spatula. Scums are impurities found in meat products.
- After the broth clears up, turn your heat to a medium setting. Then, it’s time to add in your onions and tomatoes so that they can flavor the broth. Make sure to cover your pot while the meat simmers. You should also use a fork to poke holes in the meat so that the flavors can enter, and so you can check if it is done cooking.
- Add your vegetables to the mix. Start by adding the stretch beans and eggplant to the pot
- and cook until these turn dark green.
- After 2-3 minutes, you can add labanos and okra to the mix if you choose.
- Add your pork belly, taro leaves and the Knorr Sinigang sa Sampaloc Mix into the pot. Stir occasionally and let it simmer for 2-3 minutes.
- Transfer your pork sinigang to a serving bowl, and let your loved ones know –– your meal is ready! Share and enjoy this hearty and warm stew with the rest of your loved ones.
This dish will surely warm your heart and stomach. Enjoy! Sinigang is best served with steamed rice . If you want extra flavor, add a little fish sauce. Just be careful not to make the dish too salty–the soup mix Sinigang already has that covered. And remember: feel free to experiment with different vegetables like gabi, pechay, eggplant.
Frequently Asked Questions
1. What is Sinigang?
Sinigang is a traditional Filipino soup dish that has a sour, savory flavor and usually features pork as the primary protein. It can also be made with other meats such as beef or seafood like fish.
2. What makes sinigang different from other soups?
Sinigang is unique in that it uses sampaloc, or tamarind, to give the soup its signature tart flavor. Other vegetables and proteins can be added for variety.
3. What are some substitutions if I don’t have pork?
If you don’t have pork, you can also use beef, fish, shrimp or even chicken for the protein in your sinigang. You can also use vegetables such as bok choy, okra, and string beans to substitute for the more traditional ingredients.
4. What is the best way to store leftovers?
If you have leftover Sinigang, it is best to store it in an airtight container and place it in the refrigerator. It should be consumed within 3-4 days for best results. Sinigang can also be frozen for up to 6 months. Remember to defrost the soup before reheating.
5. What is Knorr Sinigang sa Sampaloc Mix?
Knorr Sinigang sa Sampaloc Mix is a powdered soup mix consisting of tamarind, salt, and other seasonings. It is used to give the dish its signature tart flavor. The mix also comes in different flavors depending on preference.
Filipino Sinigang is a delicious and comforting soup dish that is known for its sour, savory flavor. The term sinigang translates to “stewed dish” but many modern recipes use tamarind or sampaloc as the main ingredient to give it an added tartness. Pork belly or pork backbones are usually used in this recipe although you can also try beef, shrimp or fish depending on your preference. You may also add various vegetables like gabi, pechay and eggplant for extra flavor. Serve with steamed rice and maybe a little bit of fish sauce if desired; just don’t make it too salty! Enjoy your warm bowl of sinigang – it will surely warm both your heart and stomach!