Sinigang is a sour soup that originates in the Philippines and is served steaming hot. The primary component in this dish is pork but may be substituted with different kinds of meat/seafood such as beef, shrimp, and fish.
When it comes to preparing Sinigang, the majority of Filipinos prefer to use either pork belly or buto-buto. The latter term refers to still intact cuts, like the pork neck bones, chopped spare ribs, and chopped baby back ribs are all options for this dish.
Every Filipino family prepares their most refined version of Sinigang according to their preferences, and the shared desire is for it to be sour.
What is the secret to making Sinigang sour?
If you truly want to recreate the sour flavor that Sinigang is famous for, use Sampaloc or tamarind. In the Philippines, it is also the commonly used souring agent for Sinigang, which the people like. It has a faint fruity flavor, but more significantly, it has a sour tone that strikes you right in the face.
If Sampaloc or tamarind is not available, the Kamias or bilimbi may be used as an alternative. It is typically found in the wild rather than being grown; if you live in a province, you will most likely come across Kamias in your area. If you appear to come upon it by chance, don’t be afraid to experiment with it as a new souring agent for your Sinigang.
Do you want to learn another Sinigang secret?
What if I told you that Sinigang tastes better after being preserved for a day or two? Because of the more prominent flavor of the souring agent, it is more likely that the Sinigang soup will incorporate more of your chosen protein into the dish. It tastes better!