3 Unique Sinigang Recipes for Your Next Family GatheringMarch 21, 2019
What unique sinigang recipes can you make for your next family gathering?
- Rice cooker pork sinigang
- Ube sinigang
- Corned beef sinigang
There are very few Filipino dishes that can surpass the deliciousness of sinigang. Sinigang is a sour soup that is a staple in almost every Filipino dinner table. And the best part? It’s so easy to make! You won’t need a lot of electrical appliances in the Philippines to cook this simple yet satisfying dish.
Usually, it would include cubed pork belly and a wide variety of vegetables. The cool thing about sinigang is the fact that it has a lot of varieties. You’ll almost never find two families that have the same way of cooking their sinigang. In fact, it’s probably one of those dishes that each family has their own special recipes for.
Since there’s close to limitless ways to cook sinigang, and most people stick to one they know of, here are a few other ways to cook it. Think of it as a way to add variety to your sinigang dishes.
Rice Cooker Pork Sinigang
Pork sinigang is probably the most popular type of sinigang that’s being made all over the country. That being said, even such an iconic dish can still see some variety in the way it’s cooked. This recipe, for example, takes advantage of the ever-so-relevant rice cooker.
- 500g Pork butt
- 3 Tomato pieces
- 2 pieces of onions
- 4 pieces of green jalapeno
- ¾ cup of labanos
- 1 medium-sized eggplant
- 4 pieces of sigarilyas
- 4 pieces of okra
- 3 strings of string beans
- 1 cup of gabi
- 1 cup of sinigang mix
- 4 tablespoons fish sauce
- 750 ml of water.
- Cooking oil
- Put the rice cooker on the “Cook” setting. Let it heat up then pour in some cooking oil.
- When hot enough, add the sliced onions and chopped tomatoes. Stir around for a few seconds and then put in the pork.
- Gently sauté the pork, onions, and tomatoes for a few seconds, then put in the gabi. Leave for about a minute.
- Pour in 750mL of water. Cover the rice cooker and let it boil until the pork is tender.
- Put in Labanos, Okra, and Sigarilyas. Stir, then let it simmer for another 5 to 10 minutes.
- Next, place the string beans, eggplant, and green jalapeno into the rice cooker bowl and let it simmer for 5 more minutes.
- Add the kangkong, sinigang mix, and the fish sauce last. Stir lightly to let the sinigang mix and fish sauce infuse into the dish. Let it simmer for another 5 to 10 minutes.
Have you ever seen purple sinigang? Well if not, then you’ll be surprised at how good it is! This recipe, in particular, is jam-packed with different vegetables and accented with ube.
- 250g Pork Belly
- 250g Pork Spare Ribs
- 2 cups fresh Sampaloc
- 2 pieces of red onions, quartered
- 3 pieces of garlic cloves, smashed
- 3 pieces of tomatoes, quartered
- 1 tablespoon peppercorn
- 8 ½ cups of water
- 2 pieces of ube
- 2 ½ tablespoons of fish sauce
- ½ cup of radish, sliced
- ½ cup of sitaw, cut into 2-inch pieces
- ½ cup of okra, sliced
- 1.2 cup of eggplant, sliced
- 1 ½ piece of green jalapeno
- ½ bunch of kangkong
- In a large pot that’s over medium-high heat, place pork, onions, garlic, tomatoes and 4 ½ cups of water and bring to a boil. Let it simmer until the pork is tender, gradually adding water if you still need to.
- In a separate pot that’s over medium heat, boil Sampaloc in 2 cups of water until it’s soft. Smash them in the liquid until it turns into a pulp. Next, strain and extract as much juice and pulp from the Sampaloc as possible then set aside.
- Boil 1 piece of ube until softened in 2 cups of water. Smash it into the water and then set aside. Cut the remaining ube into small cubes.
- Once the pork is tender, add the mashed ube, fish sauce, and the remaining ube cubes into the pot. Allow it to simmer until the ube is soft.
- Add the Sampaloc juice and stir. Add the green jalapenos, radish, beans, okra, and eggplant.
- Cover the pot and leave to simmer.
- Add the kangkong and cover it up for around 5 to 10 minutes before removing from the heat.
Corned Beef Sinigang
This dish is a fusion between two favorites of the Filipino people: sinigang and corned beef. It might not sound like the most elegant dish, but it may just reach the top of your list of favorite dishes in no time!
- 3 ½ lbs. of corned beef brisket, cubed
- 2 40g sinigang sa sampaloc mix
- 1 bunch of fresh spinach or kangkong
- 6 to 8 pieces of Okra
- 1 medium eggplant, sliced
- 12 pieces of sitaw, cut into 2-inch pieces
- 1 medium daikon radish, sliced
- 2 medium yellow onions, wedged
- 2 medium ripe tomatoes, wedged
- 3 to 4 pieces of long green pepper
- 12 to 15 cups of water
- 3 tablespoons of fish sauce
- ¼ teaspoon of ground black pepper
- Pour water into a cooking pot. Add tomatoes, onions, and corned beef. Let it boil. Cover and cook between low to medium heat for 1 to 2 hours or until the beef becomes tender. Gradually add more water if needed.
- Add the Sinigang mix and stir.
- Add the daikon radish, okra, eggplant, long green pepper, and snake beans. Cover it up again then cook for 5 minutes.
- Season with fish sauce and ground black pepper.
- Add the spinach or kangkong, then turn off the heat.
There are many iterations of the famous sinigang. It’s a dish that you can make with the most basic electrical appliances in the Philippines. Be it a rice cooker, or an electric stove, sinigang is one of those dishes that is incredibly easy to cook!