5 Delicious Sinigang Versions You Need to Try

Sinigang is probably the most underrated traditional Filipino dish abroad. It’s not getting the love it deserves because Western palate is just not used to the tarty and fruity broth. In the Philippines, it’s a staple dish for all seasons and everybody loves the marriage of sour and umami of the meat. Rainy days, most especially, call for a warm bowl of sinigang that comforts the soul and make you feel lively. The fork-tender meat and medley of crispy vegetables makes sinigang the perfect stew to have over and over again.

Nowadays, Filipinos’ love for the dish has generated different approaches to the recipe with unique backstories. Some recipes are created with a sense of abundance, while some barely play by the (cook)book. Nonetheless, many versions of sinigang earned their way to the pantheon of all-time great Filipino dishes found in iconic restaurants. While national standards for cooking sinigang is under development, any creative twist that preserves the spirit is more than welcome.

Sinigang na Bagnet

This mouthwatering sinigang recipe with bagnet (crispy pork belly) just begs to be gone in one sitting. Sinigang na Bagnet will bring your experience to a whole new level with the addition of deep-fried crispy pork belly. Unlike the usual preparation for pork, bagnet lends more flavor to the soup because of the way it is prepared. The process for bagnet involves boiling the slab of pork in water with its own grease. You can add spices to the water, such as garlic, onion, and black pepper corn. The meat is tenderized before taking the dip in a single or double deep fry step. (Photo credit: What To Eat PH)

Tuna Sinigang with Puso ng Sinigang

By the looks of it, this sinigang version is probably the heartiest of them all – quite literally. Here, we have the delicate flavor and tender texture of tuna being in the same bowl as banana blossom. The latter delivers fleshy and hunky texture with a bit of crunch and gentle sweetness somehow. Banana blossom is an excellent source of fiber. When added with other vegetables, this sinigang will surely leave you filled and very much satisfied. (Photo credit: Yummy PH)

Sinigang sa Ube

If ube (purple yam) is Americans’ gateway drug to Filipino desserts, maybe – just maybe – they will also love sinigang sa ube. It’s the Pantone Color of the year 2018. Around that time, Americans learned just how far they will go to get their hands on a Filipino dessert with ube in it. Sinigang na ube shouldn’t disappoint, right? After all, what you’re getting is a mélange of sour and nutty, vanilla sweetness of purple yam. The moist and dense texture of ube makes the soup thicker and heavier in the stomach.  The color of the soup comes out slightly pinkish and aesthetically pleasing as always. (Photo credit: Maggi PH)

Sinigang na Corned Beef

While Americans are not fond of the gelatinous texture, canned corned beef is a huge deal in the Philippines.  It is present as an affordable extra protein in many dishes like Filipino-style sweet spaghetti, corned beef hash, and eggplant omelet. Bold as they are, Filipinos took the experiment a little further and chucked corned beef into the sour soup. Did it turn out great? Let’s just say this revelation led to iconic restaurants in the Philippines serving sinigang with fresh chunky corned beef. The taste is nothing short of wonderful. It is still the sinigang that we are all familiar, except this version is unmistakably more savory because of the cured meat. (Photo credit: AngSarap.net)

Sinigang with Guava/Pineapple/Watermelon

Ah yes, it is no secret that sinigang is not limited to tamarind or kamias (bilmbi) to make the sour base for sinigang. In fact, any produce with citric acid will do the trick and infuse the soup with playful fruity flavors. Filipinos are more familiar with the technique that uses tamarind, kamias, and guava. However, these fruits are hard to find in US grocery stores. Pineapple and watermelon are equally great alternative sour agents, each one offering their distinctive blend of sweetness and sour. Watermelon, in particular, is surprisingly the best one for delivering refreshing gentle sweetness.