Easy Sinigang Recipe: Classic Filipino Sour Soup
Easy Sinigang Recipe: Classic Filipino Sour Soup If you’re searching for a comforting, crave-worthy dish that’s both delicious and nourishing, this easy Sinigang recipe is your answer. Sinigang is a classic Filipino sour soup, famous for its tangy broth, tender meat, and vibrant vegetables. It’s the kind of meal that warms your soul—perfect for rainy…
Easy Sinigang Recipe: Classic Filipino Sour Soup
If you’re searching for a comforting, crave-worthy dish that’s both delicious and nourishing, this easy Sinigang recipe is your answer. Sinigang is a classic Filipino sour soup, famous for its tangy broth, tender meat, and vibrant vegetables. It’s the kind of meal that warms your soul—perfect for rainy days, family gatherings, or simply when you need some cozy comfort food.
In this step-by-step guide, I’ll walk you through exactly how to make Sinigang from scratch, share secrets for the best sour flavor, and offer plenty of tips to personalize your pot. Whether you’re a Filipino food lover or totally new to this dish, you’ll find everything you need to enjoy this iconic Filipino comfort soup at home.
What Is Sinigang? A Filipino Culinary Treasure
Sinigang (pronounced see-nee-GANG) is a traditional Filipino soup or stew known for its mouth-puckering sour broth—usually flavored with tamarind (sampaloc). It’s an everyday staple across the Philippines, often made with pork, beef, shrimp, or fish, plus an array of vegetables like water spinach, radish, eggplant, and okra.
This dish’s origins can be traced back hundreds of years, with regional variations using whatever fresh, souring fruits and local produce were available. While tamarind is the most common souring agent, Filipinos also make Sinigang with calamansi, green mango, or even kamias.
Why You’ll Love This Easy Sinigang Recipe
– Quick and beginner-friendly
– Uses simple, wholesome ingredients
– Naturally dairy-free and can be made gluten-free
– Packed with vitamins and fiber from fresh veggies
– Customizable with your choice of protein
Sinigang isn’t just hearty—it’s healthy, too. The soup is low in fat, high in fiber, and filled with immune-boosting nutrients, thanks to all those bright vegetables and a rich, homemade broth.
Health Benefits of Sinigang
Sinigang is much more than comfort food. The combination of lean protein, leafy greens, and root vegetables makes it a powerful source of:
– Vitamin C (from tomatoes and souring agents)
– Iron (from leafy greens and pork)
– Protein (from pork, shrimp, or fish)
– Antioxidants (from a mix of vegetables)
Plus, homemade Sinigang avoids added preservatives and fillers, especially if you use fresh tamarind instead of seasoning packets.
Easy Sinigang Recipe: Classic Filipino Sour Soup
Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 5–6 bowls
Ingredients
- 2 pounds pork ribs or pork belly (cut into chunks) — substitute with beef short ribs, shrimp, or fish if desired
- 10 cups water
- 1 large onion, peeled and quartered
- 2 medium tomatoes, quartered
- 1 packet (30 grams) tamarind soup base (or 4 ounces fresh/frozen tamarind, seeds removed, or 1/4 cup fresh calamansi juice)
- 1 daikon radish (labanos), peeled and sliced into rounds
- 1 eggplant (talong), cut into thick rounds
- 12 pieces string beans (sitaw), cut into 2-inch pieces
- 6 okra, ends trimmed
- 1 bunch water spinach (kangkong), trimmed to 3-inch pieces
- 2–3 long green chili peppers (siling haba), optional — for mild heat
- Fish sauce (patis) or salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2 medium taro (gabi), peeled and quartered (for thicker soup)
Ingredient Swaps Table
| Ingredient | Swap Option | Notes |
|---|---|---|
| Pork | Beef, shrimp, fish, tofu | Cooking time may vary for seafood |
| Tamarind soup base | Fresh tamarind, calamansi, green mango | Adjust sourness to taste |
| Kangkong | Spinach, bok choy, Swiss chard | Add at the end so greens stay bright |
| Eggplant | Zucchini, green beans | Slice thick for texture |
Instructions
- In a large pot, add water and pork. Bring to a boil over high heat. Skim off any scum that floats to the surface to keep the broth clear and clean-tasting.
- Add the onions and tomatoes. Reduce heat to medium and simmer for 45 minutes, or until the pork is fork-tender.
- Stir in the tamarind soup base (or fresh tamarind pulp). If using fresh tamarind: simmer tamarind in a cup of water, mash, strain, and add the juice to the pot.
- Add the radish and optional taro. Cook for 5 minutes, until slightly tender.
- Add the eggplant, okra, and string beans. Simmer for another 5–7 minutes, until vegetables are just cooked (not mushy!).
- Add the green chili peppers and water spinach. Simmer for 1–2 minutes, just until the greens wilt.
- Season the Sinigang with fish sauce (or salt) and a few cracks of black pepper. Taste and adjust the sourness and saltiness as you like.
- Serve hot with steamed white rice and enjoy your homemade Sinigang!
Nutrition Information
| Calories | Carbohydrates | Fat | Protein | Diet | Category | Yield | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|---|---|---|---|
| 279 | 15g | 12g | 27g | Gluten-Free, Dairy-Free | Main Course | 5–6 bowls | 10 min | 1 hour | 1 hr 10 min |
Tips for the Best Sinigang
- Use meaty, bone-in cuts for a richer broth.
- Skim off foam for a clear, flavorful soup.
- Don’t overcook the vegetables—add them in stages.
- Customize the sourness by adding tamarind juice little by little.
- For a thicker, creamier broth, add taro (gabi).
- Serve immediately after cooking for the freshest veggies and best taste.
- If making a seafood or shrimp Sinigang, shorten simmering time to avoid toughening the meat.
What to Serve with Sinigang
Pair this classic Filipino sour soup with:
- Steamed jasmine rice (a must—the rice soaks up all that tangy broth)
- Fish sauce on the side as a dip for the meat or veggies
- Extra green chili if you like a spicy kick
- Fried or grilled fish for a fuller meal
Make-Ahead, Storage, and Reheating Tips
– Sinigang keeps well in the fridge for up to 3 days. The tangy flavors develop even more!
– Store vegetables separately if you plan to make ahead, to avoid soggy greens.
– To reheat: Gently simmer the soup in a pot, adding a splash of water if needed to loosen the broth.
– Avoid microwaving with leafy greens—they’ll overcook and lose vibrancy.
FAQ: Easy Sinigang Recipe
Can I make Sinigang without pork?
Yes! Sinigang is incredibly versatile. Try it with shrimp (Sinigang na Hipon), fish (Sinigang na Isda), beef, or even tofu for a vegetarian version.
How do I make Sinigang more sour?
To boost sourness, add more tamarind pulp or souring agent in small increments, tasting as you go. Be careful—not everyone loves their Sinigang super tart, so adjust to your family’s preference.
Is Sinigang healthy?
Absolutely. Sinigang is packed with lean protein, fiber-rich vegetables, and immune-boosting vitamins. Opt for lean cuts of meat and go heavy on the veggies for the healthiest bowl.
Final Thoughts
Classic Filipino Sinigang is all about balance: bright, tangy broth; tender, melt-in-your-mouth pork; and a rainbow of vegetables. It’s quick to prepare, endlessly customizable, and guaranteed to hit the spot when you need true comfort food. Whether you’re new to Filipino recipes or just want to taste home, this easy Sinigang recipe is a keeper.
Give it a try, and let me know how your Sinigang adventure goes. Don’t forget to pin this recipe for quick access the next time you need a cozy soup day!
