Sinigang Recipe

Name: Lina's Filipino Marketplaces Sinigang Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 kg pork belly or pork shoulder, bone-in, cut into 1½–2 inch chunks; 3 l water; 1 pc onion, peeled and halved; 2 pcs tomatoes, quartered; 3 tbs tamarind soup base (sinigang mix) or fresh tamarind pulp; 3 tbs fish sauce (patis); 1 tsp salt; 6 pcs black peppercorns; 300 g daikon (white radish), peeled and cut into 1-inch thick rounds; 2 pcs eggplant, cut into 2–3 inch pieces; 8 pcs okra, trimmed; 150 g water spinach (kangkong) or spinach, leaves and tender stems; 3 pcs long green chilies (siling haba), whole; 150 g green beans (string beans), cut into 2-inch lengths; 2 stalks white radish greens or scallions, chopped (optional garnish)

Inspired by Lina's Filipino Marketplace

Time1h 30m

Serves6

Make Sinigang Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Sinigang Broth & Pork

2.2 lb (1 kg) pork belly or pork shoulder, bone-in, cut into 1½–2 inch chunks

12 2/3 cup (3 l) water

1 pc onion, peeled and halved

2 pcs tomatoes, quartered

3 tbs tamarind soup base (sinigang mix) or fresh tamarind pulp

3 tbs fish sauce (patis)

1 tsp Celtic sea salt

6 pcs black peppercorns

Vegetables & Finishing

10.6 oz (300 g) daikon (white radish), peeled and cut into 1-inch thick rounds

2 pcs eggplant, cut into 2–3 inch pieces

8 pcs okra, trimmed

5.29 oz (150 g) water spinach (kangkong) or spinach, leaves and tender stems

3 pcs long green chilies (siling haba), whole

5.29 oz (150 g) green beans (string beans), cut into 2-inch lengths

2 stalks white radish greens or scallions, chopped (optional garnish)

Method

Pork Sinigang Broth & Pork

Blanch pork (optional)

Place the pork pieces in a large pot and cover with cold water. Bring to a gentle boil over high heat and boil for 5 minutes to remove impurities. Drain the pork and discard the blanching water. Rinse the pot and pork briefly under running water.

Simmer pork

Return the blanched pork to the clean pot and add 3 liters of fresh cold water, halved onion, quartered tomatoes and black peppercorns. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any scum that rises to the surface periodically for a clearer broth. Simmer, partially covered, for 45–60 minutes until pork is tender (longer if using tougher shoulder cuts).

Add tamarind and season

When the pork is tender, stir in the tamarind soup base (or add strained fresh tamarind pulp adjusted to taste). Add fish sauce and 1 tsp salt. Taste the broth and adjust sourness with more tamarind mix (1 tbs at a time) and salt or fish sauce for saltiness. Keep broth at a gentle simmer.

Vegetables & Finishing

Cook root vegetable

Add the sliced daikon to the simmering broth first, since it takes longer to soften. Simmer for 8–10 minutes until the daikon begins to become translucent and tender but not falling apart.

Add sturdier vegetables

Add the green beans and eggplant to the pot. Continue simmering 5–7 minutes so the vegetables soften yet retain some texture.

Finish with quick-cooking vegetables

Add the okra and whole long green chilies and simmer 3–4 minutes. Finally, stir in the water spinach (kangkong) leaves (or spinach) and cook for 1–2 minutes until wilted. Do not overcook; vegetables should be bright and slightly crisp-tender.

Final seasoning and serve

Taste the broth one last time and adjust with additional fish sauce or salt and tamarind mix as desired. Remove from heat. Ladle sinigang into bowls so each portion receives pork, broth, and vegetables. Garnish with chopped scallion or radish greens if using. Serve immediately with steamed rice and optional extra fish sauce or chili on the side.