Sinigang Recipe: Tangy Filipino Soup Made Easy

Sinigang is a beloved Filipino soup known for its tangy, savory, and comforting flavors, traditionally made with tamarind as a souring agent. A staple in Filipino households, it perfectly balances sour, salty, and savory tastes, showcasing the rich culinary heritage of the Philippines. Whether enjoyed on rainy days or as a festive dish, Sinigang is highly versatile, accommodating various proteins and vegetables. This guide covers everything from ingredient selection to step-by-step preparation, helping you master this iconic dish and share its authentic flavors with loved ones.

What is Sinigang?

Origins and Cultural Significance

Sinigang is more than just a dish it’s a culinary tradition that reflects the soul of Filipino cooking. The name “Sinigang” derives from the Tagalog word “sigang,” meaning “to stew.” A classic Sinigang recipe has been cherished in Filipino households for generations, often passed down from one family cook to another. The dish’s origins can be traced to indigenous cooking techniques that emphasized the use of fresh, local ingredients and natural souring agents, such as tamarind (sampalok), guava, or even green mangoes.

Its distinct sour flavor sets a Sinigang recipe apart from other soups, making it a unique experience for the palate. This tangy soup is commonly served during family gatherings and celebrations, highlighting its cultural significance. For many, a warm bowl of Sinigang is the perfect comfort food, especially on rainy days. Whether you’re recreating a traditional Sinigang recipe or experimenting with modern twists, its versatility and rich flavors continue to captivate taste buds around the world.

Why Sinigang is a Staple in Filipino Cuisine

Sinigang’s popularity is deeply rooted in its versatility and simplicity. It can be made with various proteins, such as pork, shrimp, fish, or beef, allowing it to adapt to the preferences of different regions in the Philippines. The soup’s sour and savory notes create a harmonious blend that complements the steamed rice it’s often served with.

Moreover, Sinigang captures the essence of Filipino culinary values making the most of fresh ingredients and balancing flavors to perfection. This dish has earned its place in countless Filipino homes as both a daily meal and a celebration of cultural identity.

Key Ingredients for Sinigang

Proteins Used in Sinigang

One of the defining features of Sinigang is its adaptability when it comes to the choice of protein. Here are some common options:

1. Pork (Sinigang na Baboy): Pork ribs, belly, or shoulder are the most popular cuts due to their tender texture and rich flavor when stewed.
2. Shrimp (Sinigang na Hipon): This lighter version features the sweetness of fresh shrimp, balancing the tangy soup.
3. Fish (Sinigang na Bangus): Milkfish (bangus) or other white fish varieties create a delicate and clean-tasting Sinigang.
4. Beef (Sinigang na Baka): This hearty option uses beef shank or short ribs, adding a robust depth to the soup.

Sour Agents for Sinigang

The tanginess of Sinigang is its hallmark, and this flavor is achieved using natural souring agents. While tamarind is the most iconic choice, other options include:

• Tamarind (Sampalok): Either fresh, dried, or in powder/paste form, tamarind delivers a classic sour punch.
• Guava (Bayabas): Offers a mild and fruity sourness.
• Calamansi or Lemon: Provides a citrusy twist when tamarind is unavailable.
• Green Mangoes: A tart and fruity alternative popular in some regions.
• Kamdias (Bilimbi Fruit): A less common but highly sour ingredient found in rural areas.

Essential Vegetables for Sinigang

Vegetables not only add nutritional value but also contribute to the texture and flavor profile of Sinigang. The standard mix typically includes:

• Radish (Labanos): Adds a mild peppery bite and crunch.
• Water Spinach (Kangkong): A leafy green that soaks up the flavorful broth.
• String Beans (Sitaw): Offers a slightly sweet crunch.
• Eggplant (Talong): Absorbs the sour broth and provides a creamy texture.
• Tomatoes and Onions: Used as a base to enhance the broth’s richness.
• Okra: A common addition for a slightly slimy texture that thickens the soup.

Optional Additions

• Chili Peppers: For a spicy kick, siling labuyo or green chili peppers can be added.
• Taro (Gabi): Gives the soup a creamy consistency and earthiness.

Understanding these ingredients will help you select the best combination for your Sinigang, whether you’re sticking to a classic recipe or experimenting with new flavors.

Tools and Equipment Needed

Cooking Pots

A sturdy cooking pot is essential for preparing Sinigang since it involves simmering ingredients to extract flavors. Consider the following:

• Large Stockpot: Ideal for family-sized servings, ensuring enough space for all ingredients to cook evenly.
• Dutch Oven: Retains heat well and is perfect for slow cooking, especially when using tougher cuts of meat like pork ribs or beef shank.

Preparation Tools

To ensure a smooth cooking process, have the following tools on hand:

1. Chopping Board and Knife: For slicing vegetables, proteins, and souring agents.
2. Strainer: Useful for preparing fresh tamarind by straining the pulp into the broth.
3. Mixing Bowls: For organizing prepped vegetables and proteins before cooking.
4. Tongs or Ladle: To safely handle hot ingredients and serve the soup.

Serving Essentials

Sinigang is best enjoyed hot, and serving it in the right way enhances the experience:

• Soup Bowls: Individual bowls for serving portions of broth with vegetables and protein.
• Soup Spoons: Deep spoons are ideal for savoring the broth and picking up smaller ingredients.
• Rice Bowls: Since Sinigang is traditionally paired with steamed rice, serving it alongside rice bowls completes the meal.

Optional Kitchen Gadgets

• Pressure Cooker or Instant Pot: These can significantly reduce cooking time, especially for tougher meats like beef or pork.
• Immersion Blender: If you prefer a creamier broth, particularly when using taro, this tool helps blend ingredients directly in the pot.

Having the right tools ensures not only convenience but also consistent results, allowing you to focus on perfecting the flavors of your Sinigang.

Step-by-Step Guide to Cooking Sinigang

Preparation of Ingredients

1. Prepare the Protein:
   • If using pork, cut the ribs, belly, or shoulder into serving-size pieces. For shrimp, clean and devein them. Fish should be cleaned and sliced into appropriate portions.
   • For beef, use pre-cut shank or short ribs for a hearty soup.
   • Season the protein lightly with salt to enhance its flavor.
2. Wash and Chop Vegetables:
   • Slice tomatoes and onions thinly to release their flavors during cooking.
   • Cut radish into thin discs, string beans into 2-inch segments, and eggplants into wedges.
   • Wash and trim leafy greens like water spinach (kangkong).
3. Prepare the Souring Agent:
   • For fresh tamarind pods, boil them in water until soft, then mash and strain the pulp to extract the juice.
   • If using tamarind paste or powder, dissolve it in a small bowl of warm water for easy mixing.

Cooking the Broth

1. Sauté the Aromatics:
   • Heat oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant. Follow with the tomatoes, cooking until soft and juicy.
   • If desired, add a splash of fish sauce (patis) for an extra layer of umami flavor.
2. Simmer the Protein:
   • Add your chosen protein to the pot and stir to coat with the aromatic mixture.
   • Pour in water or stock to cover the ingredients, then bring to a boil. Skim off any scum or impurities that rise to the surface for a clear broth.
3. Incorporate the Souring Agent:
   • Once the broth boils, add the tamarind juice or dissolved powder. Adjust the amount based on your desired level of tanginess.

Adding the Vegetables and Protein

1. Cook the Vegetables Gradually:
   • Start with harder vegetables like radish and taro, as they take longer to cook. Let them simmer until tender.
   • Add eggplant and string beans next, allowing them to soften in the flavorful broth.
   • Leafy greens like kangkong should be added last to retain their bright color and crisp texture.
2. Simmer the Soup:
   • Let the soup simmer for 20–30 minutes to fully develop its flavors. For beef or tougher pork cuts, allow more time or use a pressure cooker for faster results.

Finishing Touches

1. Taste and Adjust:
   • Before serving, taste the broth and adjust the seasoning with fish sauce or salt. For extra sourness, add a bit more tamarind.
   • If you like a touch of spice, drop in a few whole chili peppers.
2. Serve Hot:
   • Ladle the Sinigang into individual bowls, ensuring each serving includes a balance of broth, vegetables, and protein. Pair it with steamed rice for the perfect Filipino meal.

Cooking Sinigang is a rewarding experience, with every step contributing to its rich, tangy, and comforting flavors.

Tips for Making the Best Sinigang

Balancing Flavors

1. Control the Sourness:
   • The sourness of Sinigang is its signature flavor, but it can be adjusted to your preference. Start with a smaller amount of tamarind, taste the broth, and gradually add more until you achieve the desired tanginess.
   • If the soup becomes too sour, balance it with a teaspoon of sugar or a splash of coconut milk for a creamy twist.
2. Enhance with Umami:
   • Fish sauce (patis) is a traditional seasoning in Sinigang, adding depth to the broth. For those who prefer a subtler flavor, soy sauce or salt can be used instead.
   • Adding fresh or dried shrimp paste (bagoong) is another way to enhance the umami factor.
3. Complement with Freshness:
   • Add freshly chopped herbs like cilantro or scallions as a garnish before serving. They not only enhance the aroma but also add a burst of flavor.

Adjusting for Dietary Preferences

1. Vegetarian Sinigang:
   • Replace the meat with tofu or plant-based protein. Use vegetable stock instead of water to keep the soup hearty.
   • Incorporate more vegetables like mushrooms, bok choy, or squash for a satisfying vegetarian version.
2. Low-Sodium Version:
   • Limit the use of fish sauce and replace it with low-sodium soy sauce or a light sprinkle of salt. Adding natural flavors from aromatics and souring agents can make up for the reduced saltiness.
3. Spicy Sinigang:
   • Add siling labuyo (bird’s eye chili) or crushed red pepper flakes for a spicy kick. Adjust the amount based on your heat tolerance.

Storing and Reheating

1. Refrigeration:
   • Store leftover Sinigang in an airtight container and refrigerate. It will last up to 3 days. Note that the vegetables may continue to soften as they sit in the broth.
2. Freezing:
   • For longer storage, freeze Sinigang without the leafy greens, as they may lose texture upon reheating.
3. Reheating:
   • Reheat the soup on the stove over medium heat to preserve its original flavors. Add fresh greens or extra tamarind for a reinvigorated taste.

Creative Additions

1. Experiment with Souring Agents:
   • Try different souring agents like calamansi, guava, or kamias to discover new flavor profiles. Each souring agent offers a unique twist on traditional Sinigang.
2. Incorporate Other Proteins:
   • Besides the usual pork and shrimp, you can experiment with chicken wings or seafood combinations like clams and squid for variety.

Perfecting Sinigang is about finding the balance that resonates with your taste buds while celebrating its traditional roots. Experiment, adjust, and savor the process!

Popular Variations of Sinigang

Sinigang na Baboy (Pork Sinigang)

Pork Sinigang is the most common version, celebrated for its rich, hearty broth and tender meat. Pork belly (liempo) or ribs are often used for their flavor and texture, while vegetables like radish, eggplant, and kangkong complement the soup’s sour profile.

Tips for Best Results:

• Sear the pork pieces briefly before adding water to enhance the broth’s flavor.
• Let the meat simmer slowly to achieve a melt-in-your-mouth texture.

Sinigang na Hipon (Shrimp Sinigang)

This lighter variation highlights the natural sweetness of shrimp, balancing the tanginess of the tamarind. The quick cooking time makes it a convenient option for busy days.

Tips for Best Results:

• Use fresh, shell-on shrimp to infuse the broth with a deeper seafood flavor.
• Avoid overcooking the shrimp to preserve their tenderness.

Sinigang na Bangus (Milkfish Sinigang)

Milkfish, or bangus, is a favorite in Filipino households, known for its tender flesh and mild taste. The delicate fish pairs perfectly with the tangy soup, creating a comforting dish.

Tips for Best Results:

• Clean the fish thoroughly and remove any lingering scales for a clean-tasting broth.
• Add the fish towards the end of cooking to prevent it from breaking apart.

Sinigang sa Miso

This unique variation incorporates miso paste, adding a savory, slightly nutty dimension to the dish. It’s often paired with bangus or other seafood for an elevated flavor profile.

Tips for Best Results:

• Dissolve the miso paste in a small amount of broth before mixing it into the pot to avoid clumps.
• Balance the sourness and miso’s richness by adjusting the amount of tamarind.

Sinigang na Baka (Beef Sinigang)

Beef Sinigang is a hearty and filling version, perfect for colder days. Beef shank or short ribs are popular choices for their robust flavor and tender texture.

Tips for Best Results:

• Cook the beef over low heat for an extended time to extract maximum flavor and achieve a fork-tender texture.
• Pair with taro (gabi) for a thicker, creamier broth.

Other Regional and Creative Variations

• Sinigang na Lechon: A festive twist using roasted pork for a smoky flavor.
• Fruit-Based Sinigang: Variants using fruits like watermelon or strawberries add a surprising sweetness to the soup.
• Sinigang sa Bayabas (Guava): This variation features guava as the souring agent, delivering a milder and fruitier flavor.

These variations showcase the versatility of Sinigang, offering endless possibilities to explore and enjoy this beloved Filipino dish.

Pairing Sinigang with Side Dishes

Classic Rice Pairings

Sinigang is almost always enjoyed with steamed white rice, which perfectly balances the soup’s tangy and savory flavors. The fluffy texture of rice absorbs the flavorful broth, making each spoonful more satisfying.

1. Plain White Rice: The most common pairing, offering a neutral base that allows the Sinigang flavors to shine.
2. Garlic Fried Rice (Sinangag): For an added layer of flavor, fried rice with garlic complements the savory notes of the soup.
3. Brown or Red Rice: A healthier alternative that adds a nutty flavor and more fiber to the meal.

Filipino Side Dishes That Complement Sinigang

1. Crispy Pata: The crunch of deep-fried pork leg contrasts beautifully with the tangy, soupy Sinigang, creating a delightful textural combination.
2. Grilled Fish or Meat: A side of grilled tilapia or pork chops pairs well with Sinigang, adding a smoky element to the meal.
3. Fried Lumpia (Spring Rolls): These crunchy rolls filled with meat and vegetables are a great appetizer to serve alongside the soup.
4. Salted Egg with Tomatoes: This simple yet flavorful side dish brings a creamy, salty counterpoint to the tangy Sinigang.
5. Puto (Steamed Rice Cake): Sweet and fluffy, puto serves as a palate cleanser while adding a touch of Filipino tradition to the meal.

Refreshing Drinks to Pair with Sinigang

1. Calamansi Juice: This sweet-and-sour citrus drink echoes the tangy notes of Sinigang, making it a harmonious pairing.
2. Iced Tea: A classic choice that complements the hearty soup without overpowering its flavors.
3. Fresh Coconut Water: Light and refreshing, it balances the rich and savory components of the dish.

Desserts to Complete the Meal

1. Leche Flan: This creamy, caramel-rich dessert is a perfect contrast to the sourness of Sinigang.
2. Halo-Halo: A colorful Filipino dessert made with shaved ice, sweet beans, and jellies provides a delightful ending to the meal.
3. Mango Float: A no-bake dessert made with layers of ripe mangoes, graham crackers, and cream offers a sweet finish to the meal.

Pairing Sinigang with thoughtfully chosen side dishes and drinks elevates the dining experience, transforming a comforting soup into a memorable feast.

Nutritional Value of Sinigang

Calories and Macronutrients

Sinigang is a nutritionally balanced dish that varies in calorie content depending on the protein and ingredients used. Here’s a general breakdown:

• Calories: A typical serving ranges from 150–300 calories per bowl, depending on the protein. Pork and beef versions are on the higher end, while shrimp and fish are lighter options.
• Protein: The primary protein source contributes significantly, with shrimp and pork delivering 20–30 grams per serving.
• Carbohydrates: Minimal carbs come from the vegetables, making Sinigang a low-carb choice when paired with small amounts of rice.

Benefits of Tamarind and Vegetables

1. Tamarind (Sampalok):
   • Rich in Antioxidants: Tamarind contains vitamin C and other compounds that combat free radicals.
   • Aids Digestion: The natural acids in tamarind can improve digestion and soothe upset stomachs.
   • Boosts Immunity: Its high vitamin C content supports the immune system.
2. Vegetables:
   • Radish (Labanos): Low in calories and high in fiber, it supports digestion.
   • Water Spinach (Kangkong): Packed with iron and vitamins A and C, it’s beneficial for the immune system and energy levels.
   • String Beans (Sitaw): A good source of vitamins B and C, as well as dietary fiber.
   • Eggplant (Talong): Provides antioxidants and improves heart health.

Protein Content and Muscle Support

The protein in Sinigang contributes to muscle repair and growth.

• Pork and Beef: Provide essential amino acids, iron, and zinc, supporting energy production and immune function.
• Fish and Shrimp: Rich in omega-3 fatty acids, these proteins support heart and brain health.

Low-Calorie and Heart-Friendly Options

Sinigang can be modified to meet dietary preferences or restrictions:

• Low-Calorie: Opt for shrimp or fish and reduce fatty cuts of meat.
• Heart-Friendly: Use low-sodium broth and avoid processed tamarind powders that may contain added salt.
• Vegetarian: Substitute the meat with tofu and increase the quantity of leafy greens for a nutrient-dense meal.

Hydration and Satiety

The broth in Sinigang is hydrating and filling, making it an excellent option for those managing portion sizes. With its combination of vegetables and lean protein, it provides a satisfying meal without unnecessary calories.

Sinigang’s nutritional profile makes it a wholesome and versatile dish suitable for various dietary needs, combining traditional flavors with modern health benefits.

Frequently Asked Questions (FAQs)

What is the secret to good Sinigang?

The secret to a delicious Sinigang lies in balancing the flavors and using fresh ingredients. Here are some tips:

• Souring Agent: Always use a fresh or high-quality souring agent like tamarind, as it’s the cornerstone of Sinigang’s flavor. Adjust the amount to your preferred level of tanginess.
• Layering Flavors: Sauté aromatics like onions, garlic, and tomatoes before adding water or broth. This creates a deeper, richer base for the soup.
• Fresh Ingredients: Use fresh vegetables and high-quality proteins. Fresh seafood, tender pork, or juicy beef cuts significantly enhance the flavor.
• Timing: Add vegetables in stages, starting with the ones that take longer to cook, like radish or taro, and finishing with leafy greens to keep them vibrant and crisp.

What is Sinigang made of?

Sinigang is a Filipino soup made with a combination of the following ingredients:

• Proteins: Commonly pork, shrimp, fish, or beef.
• Souring Agent: Tamarind is the most popular, but other options include guava, calamansi, green mango, or miso.
• Vegetables: A mix of radish, water spinach, eggplant, string beans, okra, and tomatoes.
• Seasoning: Fish sauce, salt, or soy sauce for umami and balance.
• Broth: Water or stock serves as the soup’s base, absorbing all the flavors of the ingredients.

Is Filipino Sinigang healthy?

Yes, Sinigang is a healthy dish due to its nutrient-rich ingredients:

• Low in Calories: It’s a broth-based dish with minimal use of oil or fat, making it light yet filling.
• Vegetable Content: Packed with vitamins, minerals, and fiber from vegetables like spinach, radish, and eggplant.
• Protein Source: Depending on the protein used, Sinigang can provide lean protein (fish or shrimp) or hearty options (pork or beef) for energy.
• Souring Agents: Tamarind and other natural souring ingredients are rich in antioxidants and vitamin C.

To make it even healthier, you can reduce the salt content, use leaner cuts of meat, or add more vegetables.

How to cook Sinigang step by step (Brainly-style)?

Here’s a simple, step-by-step guide to cooking Sinigang:

1. Prepare the Ingredients:
   • Chop your vegetables (radish, string beans, eggplant, etc.) and clean your protein (e.g., pork, shrimp, fish, or beef).
   • Prepare the souring agent, such as tamarind, by boiling fresh tamarind pods or dissolving tamarind paste in warm water.
2. Sauté Aromatics:
   • In a large pot, heat a small amount of oil. Sauté onions and garlic until fragrant. Add tomatoes and cook until soft.
3. Add the Protein:
   • Add the meat or seafood to the pot. Stir to coat the protein with the aromatic mixture, then pour in water or stock to cover the ingredients.
4. Incorporate the Souring Agent:
   • Once the broth comes to a boil, add your prepared souring agent, such as tamarind juice or powder. Adjust the amount to achieve your desired tanginess.
5. Cook the Vegetables:
   • Add harder vegetables like radish and taro first. Simmer until tender. Add eggplant and string beans next, followed by leafy greens like kangkong at the end to keep them fresh and crisp.
6. Season and Serve:
   • Taste the broth and season with fish sauce, salt, or soy sauce. Serve hot with steamed rice.

By following these steps, you can create a delicious and authentic Sinigang dish that’s sure to impress!

Explore more idea:

Brining chicken breast for enhanced flavor: Link to “Brining Chicken Breast: The Ultimate Guide to Juicy, Flavorful Results“

Nutritional facts and serving ideas for chicken salad: Link to “Costco Chicken Salad Recipe: Nutritional Facts and Serving Ideas“

Explore thin-sliced chicken recipes: Link to “Thin-Sliced Chicken Recipes: 15 Delicious and Easy Meal Ideas“

Vegetarian Filipino recipes: Link to “Vegetarian Italian Recipes: Easy, Flavorful Meals You’ll Love“

Conclusion

Sinigang Recipe is more than just a Filipino soup; it is a heartwarming dish that brings families together and celebrates the country’s rich culinary heritage. A traditional Sinigang Recipe is known for its distinctive tangy flavor, achieved through tamarind or other souring agents, which perfectly complement a medley of fresh vegetables and proteins. With its versatility, a Sinigang Recipe can be adapted to suit any taste, whether you prefer the richness of pork, the lightness of fish, or the sweetness of shrimp.

This Sinigang Recipe guide has shown how simple and rewarding it can be to prepare Sinigang at home. From understanding its origins and ingredients to mastering cooking techniques and pairing it with side dishes, you now have the tools to create a comforting bowl of Sinigang that captures the essence of Filipino cuisine.

So, gather your ingredients, savor the process, and enjoy this delicious and healthy dish with your loved ones. A Sinigang Recipe is not just a recipe it’s a celebration of flavors and togetherness.

Sinigang Recipe: Tangy Filipino Soup Made Easy

A classic Filipino sour soup, Sinigang features tender pork and crisp vegetables bathed in a tangy tamarind broth. This easy-to-follow recipe brings together savory, sour, and slightly spicy notes for a comforting bowl of soup perfect for any day.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cuisine Main Dish, Soup

Equipment

• Large Stockpot or Dutch Oven: For simmering the soup.
• Cutting Board & Chef’s Knife: To prepare meats and vegetables.
• Measuring Cups & Spoons: For accurate ingredient portions.
• Stirring Spoon & Ladle: For mixing and serving.
• Strainer (if using fresh tamarind): To extract the pulp.

Ingredients

  

• Meat & Broth:
• 2 lbs pork belly or pork ribs cut into chunks
• 8 cups water
• Aromatics & Flavor Base:
• 1 large onion quartered
• 3 medium tomatoes quartered
• Vegetables:
• 1 radish daikon, peeled and sliced into 1/4-inch rounds
• 1 cup string beans trimmed and cut into 2-inch pieces
• 1 medium eggplant cut into 1-inch chunks
• 1 bundle water spinach kangkong or substitute with regular spinach (stems removed)
• Optional: 1-2 green chili peppers sliced (for added heat)
• Souring & Seasoning:
• 1 packet sinigang mix tamarind-based or 1 cup fresh tamarind pulp (soaked in hot water and strained)
• 2 tablespoons fish sauce patis
• Salt and pepper to taste

Instructions

 

• Prepare the Broth:
• In a large stockpot, combine the pork pieces and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the top.
• Add Aromatics:
• Toss in the quartered onion and tomatoes. Allow the broth to simmer for about 20–25 minutes until the pork becomes tender.
• Incorporate the Sour Element:
• Stir in the tamarind mix (or fresh tamarind pulp) and fish sauce. Taste the broth and adjust the seasoning if needed.
• Cook the Vegetables:
• Add the radish, eggplant, and string beans. Continue to simmer for another 10 minutes, or until these vegetables are just tender.
• Finish with Greens:
• Stir in the water spinach (and sliced green chili peppers if using). Simmer for an additional 2 minutes until the greens wilt slightly.
• Final Seasoning & Serve:
• Taste and adjust salt and pepper as needed. Remove from heat and ladle the hot soup into bowls. Serve immediately with steamed rice.
• Details
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 6
• Category: Soup, Main Dish
• Method: Boiling/Simmering
• Cuisine: Filipino
• Diet: Gluten-Free, Dairy-Free (customizable for other dietary needs)
• Keywords
• Sinigang, Filipino soup, tangy soup, tamarind broth, pork sinigang, easy Filipino recipe, comfort food, sour soup, traditional Filipino cuisine, healthy eating.
• Nutrition (Approximate values per serving)
• Serving Size: ~1.5 cups
• Calories: 250 kcal
• Sugar: 6 g
• Sodium: 800 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 45 mg
• Note: Nutritional values are estimates and can vary based on ingredient brands and portion sizes.

Notes

Variations:
Substitute pork with shrimp, fish, or beef for different flavor profiles. Adjust cooking times accordingly.
For a vegetarian version, use tofu and vegetable broth in place of pork.
Tamarind Tip:
If using fresh tamarind, soak the pods in hot water for about 15 minutes, then mash and strain to extract the pulp.
Adjusting Sourness:
Feel free to add more or less tamarind mix/pulp to suit your preferred level of tanginess.
Serving Suggestion:
Serve with steamed rice to complement the robust flavors of the soup.

Keyword Sinigang, Filipino soup, tangy soup, tamarind broth, pork sinigang, easy Filipino recipe, comfort food, sour soup, traditional Filipino cuisine, healthy eating.