Sinigang
Savor the bold and tangy flavors of Sinigang, a beloved Filipino sour soup that’s a comforting blend of tender pork, fresh vegetables, and the zesty kick of tamarind. This hearty dish features pork belly or ribs simmered to perfection alongside a medley of vegetables like eggplant, radish, okra, and string beans, creating a delightful balance of textures in every spoonful. Infused with tamarind paste or sinigang mix, the broth boasts a signature sourness that’s perfectly complemented by hints of saltiness from fish sauce and optional heat from green chili peppers. Ready in just under an hour, Sinigang is a family favorite often served with steamed white rice to soak up every ounce of its vibrant and savory goodness. Whether you're craving a warming meal or looking to explore classic Filipino dishes, this sinigang recipe is a must-try for both authenticity and flavor.
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Recipe Information
Ingredients
- 500 grams Pork belly (or pork ribs)
- 6 cups Water
- 40 grams Tamarind paste or sinigang mix
- 2 medium Tomatoes, quartered
- 1 medium Onion, sliced
- 1 small Radish, sliced into rounds
- 1 medium Eggplant, sliced into wedges
- 100 grams String beans, cut into 2-inch pieces
- 1 bunch Kangkong (water spinach) or spinach
- 6 pieces Okra, trimmed
- 1 teaspoon Salt
- 2 tablespoons Fish sauce
- 2 pieces Green chili peppers (optional)
- 0.25 teaspoon Ground black pepper
Instructions
In a large pot, combine the pork belly (or pork ribs) and water. Bring to a boil over medium-high heat, skimming off any impurities or scum that rise to the surface.
Lower the heat to medium and add the sliced onion and quartered tomatoes. Cover and let it simmer for 20 minutes, or until the pork becomes tender.
Add the tamarind paste or sinigang mix to the pot. Stir well to dissolve and distribute the sour flavor evenly.
Add the radish and cook for 5 minutes, followed by the eggplant, string beans, and okra. Allow these vegetables to cook for another 5-7 minutes, or until they are tender yet crisp.
Add the kangkong (water spinach) and green chili peppers (if using). Simmer for another 2-3 minutes until the greens are wilted.
Season the soup with fish sauce, salt, and ground black pepper to taste. Adjust the level of sourness, saltiness, or spice according to your preference.
Remove from heat and serve hot with steamed white rice.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.3 g | 343% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 54.5 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3777 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
