Sinigang is one of my favorite Filipino dishes. It's super easy to make and I like it REALLY sour. This is my go-to dish when I'm craving soup, have a hangover, or if I'm sick. 


1/2 lb - 1 lb of Meat (I usually cook with chicken, but pork ribs is what I had at the time. You could use any meat that you desire.)
1/2 Onion 
3 Tomatoes 
2 Jalapenos (I like to have a little spice) - optional
1 Daikon 
1 Kangkong aka water spinach 
1 - 2 packets of Tamarind Soup Mix (to taste) 


1) Fill your pot half way with water, turn the stove onto high heat, and bring to a boil. 

2) Wash all the vegetables. Slice the diakon into thin pieces. Chop your onions and tomatoes into 1/4 chunks. Chop the kankong into 1/3 chunks. Keep the jalapenos whole. Grab a big bowl and add the diakon, onions, tomatoes, and jalapenos together. Kangkong will be separate from the rest because we will put that in last. 

3) Cut the pork ribs into pieces - once the water is at a boil, place the meat into the pot. Turn down to medium heat and wait until the water boils again. Add the tamarind soup mix into the pot - cover the pot and let it sit for 5 minutes. I like my soup really sour - which is why I say "to taste". I usually use 1 1/2 packets of the tamarind soup mix. 
4) Add the diakons, onions, tomatoes, and jalapenos into the pot. Cover the pot until it boils again. 
5) Add the kankong into the pot. Set stove on low heat. Cover the pot for another 15 minutes (to let the kangkong soak the up all the flavors.)
6) Turn off heat and let it sit for another 5 minutes. Put into a bowl and eat with rice! I would put all the rice into my bowl of soup, but you could eat it however you want. Enjoy! 

Note: I also add mustard greens into this soup just because it makes the soup extra sour! 

***With the left over broth, I put it into the cupcake pan and freeze it. Then pop it out of the pan and stick the broth into a ziplock bag. I keep it in the freezer until I'm craving the broth. When you want some just stick the sinigang broth in the microwave and eat with rice! 🙂 ***



Joanna Callaway 

Did you try this recipe? if so, how did it turn out? Have any other tips on making sinigang? Let us know! on our comment box below. 


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