Usually, the sinigang recipe is prepared with pork. However, you can also cook this sour soup native to the Philippines with beef, fish, or shrimp. Chicken can be used too.

For pork sinigang recipe, typically you will use the bony parts, such as neck bone, belly, baby back ribs, and chopped spare ribs. Sometimes, pork harm and pork kasim are also used as the main ingredient. And to create the signature sour taste, various souring agents can be used. Tamarind fruit is the most widely and commonly used, although you can also use tomato, guava, pineapple, wild mangosteen, and green mango.

Ingredients

• 2 lbs. of pork belly
• 1 bunch of spinach
• 3 tablespoons of fish sauce
• 1 bunch or string beans, cut in 2-inch length
• 2 medium-sized tomatoes, quartered
• 3 pieces of banana pepper or chili
• 1 tablespoon of cooking oil
• 2 liters of water
• 1 large onion, sliced
• 1 pack of sinigang mix
• 2 pieces of taro/gabi, quartered 

Instructions

1. Prepare your pot and heat with the cooking oil on it.
2. Saute the large onion until each layer is separated from another.
3. Add the pork belly on your pot. Cook until the outer part becomes light brown.
4. Add the fish sauce and mix it with the ingredients.
5. Pour the water into the pot and boil it.
6. Add the tomatoes and taro. Simmer until the pork becomes tended, usually for about 40 minutes.
7. Add the chili/banana pepper and sinigang mix.
8. Toss the string beans. You can also add more veggies if there are any. Simmer for about 5 to 8 minutes.
9. You can add spinach too if you like it.
10. Turn off the heat. Cover your pot. It is to let the heat remaining in the pot cook the spinach.

Your sinigang recipe is now ready to serve and enjoy!