One of the most beloved and familiar Filipino dishes out there, sinigang introduces a great balance of warmth and sourness. The tamarind broth is something that brings a great uniqueness to the dish, while hyping up the flavor of all other ingredients. But have you ever imagined this culinary classic with say, tender cuts of…
Sinigang Recipes
Killer Pork Sinigang
Make no mistake about it: this killer pork sinigang is to die for. I mean no exaggeration when I say that there are few dishes Filipinos love more than this tart and satisfying stew. Chock full of vegetables and hearty meat, this dish satisfies the soul –– and the stomach! Zesty and refreshing, pork sinigang…
Air Fried Fish Sinigang sa Miso
There’s no question about it: if you’re Filipino, you’ve had sinigang at least once in your life. Hot, sour, and refreshing, sinigang is a soup native to the Philippines. We often consider it to be adobo’s contender for National Dish. Sinigang is a combination of your choice of meat and a typical array of vegetables,…
Crispy Liempo Sinigang Rice
Crispy Liempo Sinigang Rice with Vegetable Tempura is my take on soup-less sinigang. It has the same good and asim-kilig sinigang flavor, with a great texture that I really love. I am telling you now that this is worth your time and effort. How to Cook Crispy Liempo Sinigang Rice There are three procedures involved…
Fish Sinigang
Fish sinigang or sinigang na isda is a type of Filipino fish soup wherein fish is cooked in a sour broth together with a variety of vegetables. This version makes use of fried red snapper (also known as maya-maya). How to Cook Fish Sinigang Sinigang is one of the easiest Filipino dishes to make. I…
Sinigang na Hipon Recipe
Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.
Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), This variation is eaten with rice and some fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is pretty cold. Like today, the temperature is dropping again somewhat signaling for the coming of winter.
Try this comforting Sinigang na Hipon recipe.
Sinigang na Lechon
I enjoy eating pork sinigang. This sinigang recipe is almost similar to the regular sinigang na baboy, except that using lechon makes the dish more flavorful. It is not everyday that we get to keep lechon leftovers. These were the leftovers that we had for Christmas dinner. Making sinigang out of it (rather than the…
Sinigang na Pata with Gabi
Sinigang na Pata with Gabi is a version of sinigang na baboy using pork hocks. It is somewhat related to our pork sinigang recipe, except for the extra preparation needed for the pata. I liked how the dish came out. The pata was very tender and the soup is as sour and delicious as I expected. It was wonderful. How to Cook Sinigang na Pata with Gabi …
Sinigang na Baboy with Gabi
Sinigang na baboy with Gabi is a Filipino pork soup with taro cooked in a sour broth. Sinigang is my comfort food, and one of the first few dishes that I tried to make way back when I was starting to learn how to cook. What’s not to love with pork sinigang, or the dish…
Sinigang
Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.
There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.
I grew-up eating pork sinigang at least once a week with a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side as my “sawsawan” (sauce). During rainy days, I want my sinigang complimented with a few pieces of crunchy fried tuyo or daing (salted dried fish).
How about you? Do you want your sinigang the same way or are there other side dishes or appetizers that you prefer?
Let me know what you think. We can share ideas and let our opinions be heard by posting a comment.
Try this Filipino soup dish recipe: Pork Sinigang.