Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
July 12, 2025
Sinigang - a Filipino soup loved by so many. it is said to be one of the country’s oldest dishes existing long before any colonizers set foot and suggested by food historians that its roots are indigenous. The sourness comes from sour fruits such as guava, raw mango, calamansi, and tamarind. over the years ready-made seasoning packets have been invented for ease and accessibility, but are loaded with sodium and other preservatives. so learning to make this the original way without the packets was a fun and new experience and my new go-to method.
Start by parboiling pork (3 lb). Add enough water to cover pork in a large pot. Bring to a boil. Drain and rinse under water, rubbing off any scum/impurities. Set aside.
In a large pot, bring water (6–8 cups) to a boil. Add in tamarind fruit (1 ¾–2 ⅛ cups). Boil until soft and skin starts peeling, approx. 15 min.
You can do steps 1 & 2 simultaneously to save on cooking time
After tamarind is soft, place a colander on top of the pot you will cook the sinigang in. Drain the liquid into the pot. With a heavy spoon, strain the tamarind to get all the juices out. Once the juices are all strained, discard the remaining pods.
Place the pot over medium-high heat. Add in shallot/onions (2), tomatoes (2), fish sauce, salt (1 tsp), pepper (1 tsp), and parboiled pork.
Bring to a boil, then lower heat to rolling simmer. Cover and cook until pork is soft and tender, approx. 1 hour.
Make sure that the pork is always covered with liquid, adding in any extra water if needed.
Once pork is tender, add in taro (3–4) and daikon (1–2). Cook for 5-10 min or until fork tender.
Next, add in eggplant (1–2), chilis (4–8), okra (15–20), & rest of tomatoes. Cover and cook for 5 min.
Next, add in string beans (12), cook for 1 min.
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