My Mom's Legendary Filipino Soup Is the Most Comforting Recipe
Sinigang is a Filipinx tamarind-based soup traditionally made with pork and a medley of vegetables. When I was growing up, sinigang was a dinner staple in our household. Sometimes my mom would make it with shrimp and fish; other times it was just vegetables. But no matter if there was protein or not, the combination of salty and sour flavors makes it a favorite in Filipino homes. And it pairs perfectly with steamed white rice.
Other recipes call for fresh tamarind or tamarind paste, but my mom always made sinigang with store-bought tamarind soup mix (which is a popular shortcut). I use it here too because it saves a lot of time and is equally delicious.
Why You’ll Love It
It’s loaded with vegetables. If you’re cooking a weeknight dinner for your family and thinking of new ways to get your kids to eat hearty vegetables, this recipe makes it easy.
It uses my mom’s brilliant shortcut. Store-bought soup mix is an efficient way to make the base of the dish while packing in flavor.
Key Ingredients in Sinigang
Tamarind soup base: Knorr and Mama Sita’s are both great brands.
Tomatoes: Hot house or Roma tomatoes work well.
Fish sauce: Adds complexity to the dish. If you don’t have fish sauce, you can substitute it with equal parts soy sauce and vinegar.
How to Make Sinigang
Brown the ribs. Brown each side without cooking the meat all the way through and set it aside.
Sauté the aromatics. Add the tomatoes, chopped onions, and crushed garlic to the same pot and cook until soft.
Add the water and soup base. Return the ribs to the pot and simmer to let the flavors combine.
Stir in the vegetables. Add the vegetables, saving the long beans and spinach for last, as they cook quickly. Serve with rice.
Helpful Swaps
You can swap the pork side ribs with spare ribs.
You can use bok choy or regular spinach instead of water spinach.
You can swap the Chinese eggplant with any eggplant. If using a larger eggplant, make sure to slice it in half before cutting it into 1/2-inch half-moons.
You can use regular radish instead of daikon.
Any neutral oil like avocado, canola, or sunflower oil will work.
Storage and Make-Ahead Tips
Transfer any leftovers to an airtight container and store in the refrigerator for two to three days. You can also freeze the sinigang for up to two months and reheat it on the stove.
What to Serve with Sinigang
Sinigang Recipe
This weeknight dinner staple, packed with pork spareribs and hearty vegetables, is a favorite in Filipino homes.
Prep time 30 minutes
Cook time 1 hour
Makes 3 quarts
Serves 4 to 6
Ingredients
1 1/2 pounds pork side ribs or spareribs, cut in between the bones to separate them
2 tablespoons neutral oil, such as vegetable
8 ounces hot house or Roma tomatoes, cut into rough 1 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced (about 3 cups)
3 cloves garlic, crushed and peeled
5 cups water
1 long green hot pepper, such as hot Italian or banana (optional)
2 tablespoons powdered tamarind soup base, such as Knorr or Mama Sita’s
2 tablespoons fish sauce
1 teaspoon kosher salt, plus more as needed
1 pound daikon radish (about 1 medium), peeled and cut crosswise into 1/2-inch-thick rounds
1 pound Chinese or Japanese eggplants (about 2 medium), cut crosswise into 1/2-inch-thick rounds
4 ounces fresh okra pods (7 to 12)
8 ounces long beans (1/2 medium bunch), cut into 2- to 3-inch pieces
3 ounces water spinach (1 medium bunch), cut in half
Steamed white rice, for serving
Instructions
Pat 1 1/2 pounds pork ribs dry with paper towels. Heat 2 tablespoons neutral oil in a large stockpot or Dutch oven over medium-high heat until shimmering. Making sure not to overcrowd the pot and, working in batches, sear until browned all over, about 10 minutes per batch. Transfer to a plate.
Add 8 ounces chopped tomatoes, 1 diced large yellow onion, and 3 crushed garlic cloves to the pot. Sauté until the tomatoes are softened, 3 to 4 minutes.
Return the short ribs back to the pot. Stir in 5 cups water, 1 whole hot green pepper, 2 tablespoons tamarind soup base, 2 tablespoons fish sauce, and 1 teaspoon kosher salt. Bring to a boil. Cover and boil for 20 minutes.
Stir in 1 pound cut daikon, 1 pound cut eggplant, and 4 ounces okra, making sure the vegetables are submerged. Reduce the heat as needed to maintain a simmer. Cover and simmer until the daikon is fork-tender, about 13 minutes.
Stir in 8 ounces cut long beans, making sure they’re submerged. Cook uncovered until the long beans are tender, 2 to 3 minutes. Turn the heat off. Stir in 3 ounces cut water spinach. Cover and let sit until the water spinach wilts, about 2 minutes. Taste and season with more kosher salt as needed. Serve with steamed white rice.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
