The Daily Roar

The Oh-So-Sour Sinigang

Sinigang is one of the most popular dishes in the Philippines. It is a sour soup or stew that originated in the Philippines. It is the all-time-favorite of most Filipinos, whose mouths pucker in anticipation of the refreshing, mouth-watering sour soup.

Filipinos believe that adding a sour agent was one of the best ways to prolong the freshness of their food. This is why “Sinigang” was made. The sour broth not only preserved the food, it also kept the body cool and refreshed in the warm and humid tropical weather. Because of our rich environment, Filipinos had so many souring agents to choose from. From tamarind and calamansi to green mangoes and Kamias, each had a unique sour punch but all had a delightful sourness effect.
Sinigang is commonly served as a main course. Its taste is incomparable that once you taste it, you’ll fall in love with this authentic Filipino dish over and over again.

Sinigang is traditionally tamarind based. There are many variations of sinigang; Miso Sinigang, Guava Sinigang, Fish Sinigang, Shrimp Sinigang and the all-time-favorite, the Pork Sinigang.

This is a must-try Filipino dish and truly, ”Mapapa-mukhasim ka sa sarap!”

Here is the procedure to make the famous Filipino viand.

You’ll need:

5 cups Water
2 lbs. Pork Belly (cut in cubes)
1 pc. Radish (cut diagonally)
1 pc. Onion medium-sized (sliced thinly)
2 pcs. Tomato (sliced)
1 pc. Eggplant (cut diagonally)
6pcs. medium-sized okra
1 cup String Beans (cut in two inches long)
3 cups Water Spinach
2 pcs. Finger Peppers
1½ Packet Sinigang Mix Powder
1 tsp. MSG (optional)
Salt to taste


• Add water in a large pot and bring to a boil.
• Add pork and simmer for 5 minutes or until meat is tender.
• Add the tomatoes, finger peppers, onion and MSG, simmer for another 2 minutes
• Add the Sinigang/ Tamarind powder and salt to taste.
• Add the eggplant, okra, radish and string beans and cook it for another 5 minutes.
• Finally, add the water spinach and let it cook for another 2 more minutes and it’s ready.
• Serve hot with rice. Enjoy!

/// Written by Jahweh, The Philippines

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