Sinigang is a Filipino soup or stew with a sour and savoury taste usually cooked in tamarind (Tagalog: sampalok). It’s one of the most popular viands in Philippine cuisine, and is related to the Malaysian dish Singgang.

It’s present nation wide but sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew. – Wiki

Though this is usually cooked in tamarind, ours is cooked using a Sinigang Mix with gabi (taro). Taro gives the stew its thick consistency. If you’re not a fan of mixed ingredients, you can cook this using an actual taro.

This recipe serves 3-4 persons.


1/4 pork shoulder
2 tomatoes
1/2 onion
1/4 radish
2 packs Sinigang Mix with gabi (I like this suuuuper sour!)
One bundle of Okra (ladie’s fingers)
One bundle of Kangkong (Water Spinach)
Fish sauce to taste (patis)


1. Clean the pork in running water.
2. Slice the tomatoes, onion, and radish.
3. Put the cleaned pork in the pot and add the right amount of water. This depends on the number of persons to be served and how much stew you’d like.
4. Cook until tender but check it from time to time. You’d have to skim the scum but I think other people say it doesn’t affect the taste. If you’re concerned about the stew/stock being cloudy or swampy, then skim it.
5. Once it gets to a boil, put the tomatoes and onion. After few minutes, put the sinigang mix and add fish sauce to taste.
6. Add radish, okra, and kangkong and cook until tender.

You can add other vegetables that you’d like: eggplant, green chilli, green beans, etc…

There are variations of this dish, too!

Sinigáng sa Misô (Sinigang with miso added to the soup as the umami element, usually with a tamarind base)
Sinigáng sa Bayabas (Sinigang that uses guava as the sour soup base)
Sinigáng sa Mangga (Sinigang that uses unripe mango as the sour soup base)
Sinigáng sa Kalamansi (Sinigang that uses calamansi or lemon as the sour soup base)
Sinigáng na Isdâ (Fish Sinigang)
Sinigáng na Baboy (Pork Sinigang)
Sinigáng na Hipon (Shrimp or Prawn Sinigang)
Sinigang na Baka (Beef Sinigang)
Sinampalukang Manók (Chicken with tamarind leaves)

I’m not a fan of experimenting with food so I haven’t tried the other ones on the list (except for Sinigang sa Miso, Sinigang sa Bayabas, Sinigang na Hipon, and Baka).

If you tried this, let me know how it went and if you liked it! ❤

See you on the next recipe! 🙂




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