They say you’re not a Filipino if you haven’t tasted sinigang! Aside from the well-loved Adobo, sinigang, a tasty balance of sour and savory, is always present on the dining table and even a comfort food for many!
Coming from the word “sigang” which means “to stew”, the dish is composed of pork (or fish, shrimp, or even beef), tamarind, and a variety of vegetables: okra, kangkong, gabi, radish, onion, tomatoes, siling haba or green long pepper.
But just like other Filipino food, sinigang is diverse and can be cooked in a variety of ways– some even have recipes handed down from their lolas and their lola’s lolas! If you are in search of other sinigang recipes to try, My Pope Philippines lists the underrated sinigang recipes you might want to explore. (Read: Aww, Jung Il Woo Cooked Sinigang and Caldereta for Sandara Park!)
Sinigang na Bangus sa Bayabas
This kind of sinigang uses ripe guava as a souring agent. It may not be as sour as the typical sinigang, but its mild tangy flavor is soothing on the palate. The milkfish or bangus is a good alternative to pork that seafood lovers will surely love. You can cook this in an hour! Get the recipe here.
Sinigang sa Pakwan
Watermelon and tamarind serve as the soup base for sinigang sa pakwan—as the dish name says. This seems to be one of the most underrated varieties of sinigang. The sweet taste and refreshing extract of watermelon add a unique twist that everyone should try. It goes well with pork, fish, or shrimp. Get the recipe here. (Read: Which is the more Filipino dish, adobo or sinigang?)
Sinigang sa Mangga
Who would’ve thought that mangoes can be an ingredient to this popular Filipino dish? Level up your pork sinigang to sinigang sa mangga! Instead of tamarind, unripe mangoes will be used as a soup base. This dish will create a perfect combination of sweet and sour tastes from the mango and tamarind. Get the recipe here.
Sinigang na Salmon sa Miso
Many of you might have seen this on the menu of several restaurants or carinderias. However, some still consider this as an underrated sinigang variety because not everyone is fond of it. Miso is a traditional Japanese seasoning made by a mixture of fermenting soybeans with salt and kōji cultivated from rice, barley, seaweeds, and other ingredients. It usually goes well with salmon or milkfish as its flavor has a more tangy kick. Get the recipe here. (Read: 3 Pinoy Recipes That Do Not Require Pork as an Ingredient)
Sinigang na Hipon
Shrimp or prawn sinigang is definitely a delicious variety of sinigang that everyone must try! Similar to sinigang na bangus or salmon, this is another good alternative to pork. The fresh shrimp matches the sour flavor and helps to improve the taste of the broth, making it more savory. It is also easy to cook, which will fit in any occasion! Get the recipe here.