Description
Sinigang is a beloved Filipino soup known for its distinct sour and savory flavor. This version features pork, vegetables, and a tamarind-based broth that’s both comforting and refreshing. It’s a versatile dish that can be adapted using different proteins and vegetables according to personal taste and regional preferences.
Ingredients
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For the Soup:
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1.5 lbs pork belly (or pork shoulder), cut into 2-inch pieces
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1 tablespoon olive oil (or vegetable oil)
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1 medium onion, quartered
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2 cloves garlic, minced
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8 cups water
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1 pack (1.41 oz) tamarind soup base mix (or 2-3 fresh tamarind pods)
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1-2 long green chili peppers (optional)
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1 medium tomato quartered
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Vegetables:
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1 large radish, sliced (or daikon)
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1 bunch water spinach (kangkong), stems separated from leaves
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1 cup snake beans (sitaw), cut into 2-inch pieces
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1 large taro root (gabi), peeled and cut into 1-inch pieces (or 4-5 small taro)
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Optional vegetables: Okra, Eggplant
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Instructions
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Sear the Pork: Heat oil in a large pot over medium-high heat. Add pork pieces and sear on all sides until browned. Remove the pork from the pot and set aside.
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Sauté Aromatics: Add the onion and garlic to the same pot and cook until softened, about 3-4 minutes.
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Add Water and Pork: Return the seared pork to the pot. Add 8 cups of water and bring to a boil.
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Simmer: Reduce heat to low, cover, and simmer for 45-60 minutes or until the pork is tender. Add tomato to the soup.
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Add Tamarind Base: Stir in the tamarind soup base mix (or tamarind pulp, if using fresh tamarind). If using fresh tamarind, you may need to strain the pulp after simmering.
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Add Root Vegetables: Add taro root to the pot, simmer for 10 minutes, then add radish and cook another 5 minutes.
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Add Remaining Vegetables: Add the long beans and cook for 5 minutes. Add the kangkong leaves and cook until wilted, about 2-3 minutes. Add green chillis if using.
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Season and Serve: Season with salt and pepper to taste. Serve hot with white rice.
Notes
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You can use other proteins such as shrimp, beef or fish instead of pork.
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For a more intense sour flavor, use more tamarind or add some calamansi juice at the end.
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If you can’t find taro root, you can use potatoes.
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Adjust the cooking time based on the size of your ingredients.
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The vegetables can be adjusted according to personal preferences and seasonal availability.
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If using fresh tamarind pods: Soak in hot water for 20 minutes, strain, and use the liquid in the soup.
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Fish sauce can be added for more salt and umami flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
Keywords: sinigang, filipino soup, sour soup, tamarind soup, pork soup, Filipino cuisine