Pork Sinigang Recipe (2024)

Part 2 - The souring agent for sinigang varies from region to region in the Philippines. Sour fruits, such as kamias (Averrhoa bilimbi) and batuan (Garcinia morella) are commonly used, as are kalamansi (calamondin/citrofortunella), unripe guava and pineapple. Tomatoes are almost always added. Different cuts of pork and beef, meaty fish, shrimp and other crustaceans are the commonly used proteins singly, never combined. Sometimes water used to wash rice is used to add body to the soup.

Part 1 - Make sure to use sour tamarind pulp and not the more commonly-available sweet and sour variety. Sinigang is meant to be sour-and-savory, not sweet-and-sour like other Southeast Asian soups (e.g., tom yum). There are sinigang powder mixes available but they are loaded with other ingredients such as monosodium glutamate.

Just say no to mushrooms, peppercorns and bayleaves, people! At the risk of sounding intolerant, this is one dish I feel strongly about. Do add those ingredients, but please don't call it sinigang.

yes, tamarind paste. Use caution - the paste might be more concentrated meaning cook has to dilute with water.since it's free of vegetable stuff - strings, fibers, seeds, tamarind pod shells, etc.) you could probably skip the bit about dissolving the tamarind pulp in a strainer.The strainer filters out the inedible, tough, chewy parts of the tamarind pulp.The paste is already cleaned for you.How much paste depends upon if it is concentrated or not, lie orange juice concentrate.

Growing up, I learned to make sinigang the way my grandma did. She'd use rice water (the cloudy water you get after washing rice - usually the second wash. The first is too dirty/dusty. ) It also helps the broth have a little more body for the sour tamarind, savory pork and umami rich fish sauce to grab onto. I've never heard of using powdered shiitake; I'm gonna need to try that and see what it adds to the flavor.

Do u have a recipe u prefer ? Lmk Thxs

THIS WAS A MUDDY MESS. We've rarely been steered wrong by NYT Cooking. We are experienced cooks with a broad range of skills, familiarity with Asian cuisines and a well-stocked pantry. We had tamarind pulp and dried shiitake mushrooms on hand. We enlisted all the requisite fresh ingredients including okra and came up with a sour, muddy barely palatable stew. Perhaps if you are from a Filipino family you have a good version of this dish. if not, this recipe will not endear you.

Made exactly as is and loved it! Made again, forgot I didn’t have enough dried mushroom, subbed in ground perilla seed for a cup of lost shroom powder, and made a very good not-this-recipe soup. Glad I kept that stuff in my freezer

shiitake mushrooms will surely add flavor but it isn't in traditional sinigang recipes. why not!

We always use Gabi in our recipe & no eggplant or daikon.

Growing up, I learned to make sinigang the way my grandma did. She'd use rice water (the cloudy water you get after washing rice - usually the second wash. The first is too dirty/dusty. ) It also helps the broth have a little more body for the sour tamarind, savory pork and umami rich fish sauce to grab onto. I've never heard of using powdered shiitake; I'm gonna need to try that and see what it adds to the flavor.

Just say no to mushrooms, peppercorns and bayleaves, people! At the risk of sounding intolerant, this is one dish I feel strongly about. Do add those ingredients, but please don't call it sinigang.

What would be a substitute for tamarind pulp? tamarind paste?

Part 2 - The souring agent for sinigang varies from region to region in the Philippines. Sour fruits, such as kamias (Averrhoa bilimbi) and batuan (Garcinia morella) are commonly used, as are kalamansi (calamondin/citrofortunella), unripe guava and pineapple. Tomatoes are almost always added. Different cuts of pork and beef, meaty fish, shrimp and other crustaceans are the commonly used proteins singly, never combined. Sometimes water used to wash rice is used to add body to the soup.

Part 1 - Make sure to use sour tamarind pulp and not the more commonly-available sweet and sour variety. Sinigang is meant to be sour-and-savory, not sweet-and-sour like other Southeast Asian soups (e.g., tom yum). There are sinigang powder mixes available but they are loaded with other ingredients such as monosodium glutamate.