Sinigang Soup: A Tangy Filipino Delight

Sinigang is a beloved Filipino sour soup known for its delightful blend of tangy and savory flavors. This recipe features tender pork, shrimp, or your preferred protein, simmered with an assortment of fresh vegetables like radish, eggplant, and string beans. The unique sourness comes from tamarind paste or a sinigang mix, creating a mouthwatering harmony of flavors. It's a comforting and heartwarming dish that's perfect for any occasion, served hot with steamed rice.

Type: Soup

Cuisine: Filipino

Keywords: Sinigang Soup Recipe, Sinigang Soup, Sinigang

Recipe Yield: 4-6 servings

Calories: 200-300

Preparation Time: PT20M

Cooking Time: PT50M

Total Time: PT70M

Recipe Ingredients:

• 1 pound (450g) of pork ribs, pork belly, or shrimp (you can also use beef or fish)
• 1 medium onion, peeled and quartered
• 2 medium tomatoes, quartered
• 1 medium radish (daikon), peeled and sliced into rounds
• 1 medium eggplant, sliced into rounds
• 8-10 pieces string beans, cut into 2-inch lengths
• 2-3 pieces green chili peppers (siling haba), sliced (adjust to your preferred spice level)
• 2-3 cloves garlic, minced
• 2-3 tablespoons fish sauce (patis)
• 10 cups of water
• 1 packet (about 40g) of sinigang mix (available in Filipino stores) or use tamarind paste
• Salt and pepper to taste

Recipe Instructions: In a large pot, bring the water to a boil.Add the pork ribs, belly, or shrimp to the boiling water. If using pork, simmer for about 30 minutes until it becomes tender. If using shrimp or fish, cook until they change color and are no longer translucent.Skim off any scum that rises to the surface while boiling.Add the onion, tomatoes, and radish to the pot. Simmer for about 5-7 minutes until the vegetables start to soften.Stir in the eggplant, string beans, and green chili peppers. Cook for an additional 5-7 minutes or until the vegetables are tender but not overcooked.In a small bowl, dissolve the sinigang mix or tamarind paste in a cup of water. If using tamarind paste, strain it to remove any seeds or fibers.Pour the tamarind mixture into the pot and stir well. Add the fish sauce, minced garlic, salt, and pepper. Adjust the seasoning to taste.Simmer for an additional 2-3 minutes, making sure all the flavors meld together.Taste the sinigang and adjust the sourness (add more tamarind mix or paste) and saltiness (add more fish sauce or salt) according to your preference.Serve the sinigang hot with steamed rice. Enjoy your delicious Filipino sour soup! In a large pot, bring the water to a boil.Add the pork ribs, belly, or shrimp to the boiling water. If using pork, simmer for about 30 minutes until it becomes tender. If using shrimp or fish, cook until they change color and are no longer translucent.Skim off any scum that rises to the surface while boiling.Add the onion, tomatoes, and radish to the pot. Simmer for about 5-7 minutes until the vegetables start to soften.Stir in the eggplant, string beans, and green chili peppers. Cook for an additional 5-7 minutes or until the vegetables are tender but not overcooked.In a small bowl, dissolve the sinigang mix or tamarind paste in a cup of water. If using tamarind paste, strain it to remove any seeds or fibers.Pour the tamarind mixture into the pot and stir well. Add the fish sauce, minced garlic, salt, and pepper. Adjust the seasoning to taste.Simmer for an additional 2-3 minutes, making sure all the flavors meld together.Taste the sinigang and adjust the sourness (add more tamarind mix or paste) and saltiness (add more fish sauce or salt) according to your preference.Serve the sinigang hot with steamed rice. Enjoy your delicious Filipino sour soup!