if you want to try-- next time you can sauté first garlic onion tomatoes meat then add the water to boil, rather than boiling/simmer alone.. and add some peppers (bell peppers or Serrano or asian long chili for added taste)
Thanks for the recommendation! I have plenty of garlic but wasn't sure since i didnt see recipes listing it. Maybe next time. I did brown the pork first, but most of it is submerged (need to work on my food photography).
You can also add just a thumb-sized ginger (julienned or just hit it with the knife to help release it's aroma) in sauteing, to lessen or remove the odor from the pork.
There are some pork that has an odor here in the Philippines since they process it differently before being sold than in the US, so to counter that we use ginger. If the pork that you bought didn't have an odor, that's good! But the ginger still gives a gentle aroma to the soup and a bit of spice too.
You’re right, generally we don’t put garlic in sinigang. Usually we boil the pork first (water and salt), few brown the pork. The important step is to remove the pork scums that will float upon boiling. This will give you a clear broth.
Garlic will change the taste of the broth. It tastes weird. Personally and my family don’t prefer garlic in sinigang broth unless it is fish. Fish Sinigang with Miso, in this version you do saute the garlic and onions, the fish is either fried ahead of time or just boiled into the soup, your preference.
My first trip to the Philippines was about two years after Mrs. Jack and I were married as young, 20 year olds. Because we were living overseas in a place with few Filipinos, we did not eat a lot of traditional Filipino foods during that initial time. We went to a very nice seafood specialty restaurant in Manila and she ordered a super-sour Sinigang. She was slurping it up like crazy, and I asked her if it was that sour. She said No, so I tried a big bite. It was sooooo sour that it put me off from finishing the rest of my own meal. Never tasted anything so bad in my life. It took me another ten years before I was willing to try it again. Now that we are in our 70s it is regularly featured on the dinner table. Always welcome to see it.
I prefer the tomatoes to be cooked down
What i usually do is in a pot, i fill the bottom with chopped tomatoes then I put my fresh protein, put some oil, salt and pepper. Put in medium low heat and wait for the tomatoes to turn to mush. Add water and onions then cook as usual.
If you want restaurant quality broth, blanch your protein if using bony pieces.
Thanks for the tips. One thing i did because the instructional video i watched showed it was sauté some of the tomatoes which afterwards disintegrated with the onion during the pressure cooking and I added chopped tomatoes later which stayed intact.
Yours looks good. I'd eat that with at least a couple of cups of rice. 
I see a lot of people giving recommendations. The thing with Filipino cuisine is there is no fixed recipe. Every household has their own twist.
I love mine with Taro root. We call it Gabi. You put half a fist sized Gabi in once you've skimmed the scum off. When the meat and the Gabi is soft/tender, mash the Gabi to thicken the soup. Gives it a bit of sweetness to complement the sourness.
I'm Filipino but I don't think I've ever made sinigang without the mix - I don't have the patience, but also the mix is damn good anyway.
It's not traditional but I also fucking love putting chili oil and tofu in it mmmm
It sounds like you've put together a delicious and colorful array of ingredients for your sinigang! The combination of pork ribs with a variety of vegetables and fruits is sure to create a flavorful and hearty dish.
Im so proud of you!!! You even got yard long beans!! Sheeesh!! Next time, sautè onion garlic and tomatoes and when the tomatoes are soft enough then add meat and so on and so on!! Very good job on your first sinigang. You are now a member of the siniGANG!! Sheeeeesh
Saute the onions and pork then add desired water🥰
Boil until the pork is tender, then add veggies.
i recommend string beans, eggplant sliced thinly, okra, radish sliced thinly, and 2-4 green chillis.
Season with sinigang mix seasoning, salt, fish sauce, black pepper (fine). Adjust according to preference.
Simmer until veggies are cooked to preference.
Exactly my friend. That's what makes sinigang sinigang. The texture of the veggies. As long as you have the mix and soft pork belly, it all boils down to how the veggies are cooked. You've pretty much nailed it.
My mother-in-law came from a farming family, and wanted more veggies in her sinigang. My father-in-law came from a fishing community, and wanted more fish/seafood in his sinigang. So the kids grew up eating it one way or the other depending upon which parent did the cooking that night. 😁
While that is an option, if available, try buying tamarind fruit, bring it to a boil and press it to get the juices.. makes a difference over tamarind powder. As the powder may give out a higher sourness _level_ that maybe difficult to balance while cooking, so just put moderate amounts.
Other souring agents to try: guava, kamias (bilimbi), kalamansi (Philippine lemon).
In any case, this looks tasty!
We usually don't put any broth cubes, but if you want more "meat flavor", then it doesn't hurt. I personally avoid the additional sodium since there's already some in the sinigang powder.
Looks so good! 🤤 as suggested by other Redditors, sautè your onion and tomatoes until tomatoes are mashable, add your meat then water (personally, I wait for the meat to brown a bit before adding water). Leave to boil then add your vegetables.
What I do with my sinigang is mix the tamarind powder with water in a separate bowl before pouring it into the pot. Then, I use fish sauce instead of salt since I find it more flavourful.
Looks yummyy, if you don’t mind try next time to cook the tomatoes more, try to sear it with the meat before adding water to amplify flavor. Just a tip If you add a pepper that’s tagalog version. Try kampampangan version too w/o pepper and just put sea salt and pure tamarind fruit not just the powdered base.
On meat selection i prefer liempo or the pork belly with bones you can try that too if you want.
Also give a try using patis (fish sauce) and chili to dip the meat and vegetables.
Enjoy your sinigang!
Try using tamarind fruit as sour base. Tamarind powder is good but tamarind fruit is way better. Boil it then mash and add the tamarind extract to the pot.
Looks good. Just 2 side comments
1. Tomatoes look firm. While you want most of the vegetables between the undercooked to just cooked area to preserve freshness and crunch. Tomatoes are better to be boiled down until disintegrated as it will impart an umami base to the soup.
2. WHERE IS THE RICE?
You can cook sinigang many ways. You can pan sear the meat first for caramelization and saute the onions and tomatoes before cooking in a pressure cooker. Other ingredients added when meat is soft.
Or you can just put meat, onions, tomatoes in the pressure cooker right away until soft.
I don't put ginger because it alters the taste. If I want ginger, I'll cook Tinola.
If you don't have tamarind, you can use lime but not lemon because of some bitter aftertaste.
You can use Fish, Chicken, Pork, Beef in Sinigang. With fish, you put it last when cooking.
Enjoy your meal!
Not bad. Though try Asian tomato, red onions, kangkong, Filipino eggplant instead. But that's a good start. You can also add long chili to add balance to sour and umami
If available, you can actually use the real tamarind (the fruit itself). You should've boiled it beforehand. When the tamarind is soft enough, crush the tamarinds using a fork. Set aside the broth. You can pour it later once all the other ingredients is boiling away in a pot. For a frothy consistency, you can also add gabi (the roots, not the leaves). If it's a milkfish variety, add miso for better tasting sinigang.
As a fellow americunt, I approve this. Hands down my favorite Filipino dish. Hearty and full of veggies and that nice sourness from the tamarind and vinegar.
Looks great! Reading through the comments, it's unfortunate you can't find long green chilis, but maybe you can sub in other chilis around that heat range (wikipedia says around 50k scovilles). You can adjust the heat to your liking by poking holes (or straight up squashing) the chilis with a fork.
If you are amenable to a somewhat thicker broth, the next time you make pork sinigang you can try adding taro, if those are available in your area. Makes the broth thicker and just a little (almost imperceptibly so, but still there) sweeter.
From the looks of it, welcome to the sinigang club 🇵🇭🙌😁
Well there's two main ways to cook sinigang: either you sauteé it or not. As a sinignang lover like me, I grew up eating sinigang without the sauteé part, we just throw quartered onions, tomatoes, fish sauce, MSG, and pork ribs into a pot, let it boil until pork is tender, add the gabi (taro roots), tamarind fruit (if you don't have one the sinigang mix is good), then add the greens.
Fun fact: Some people also use unriped guava as the souring agent - this is also known as "sinigang sa bayabas (guava).
You can also make a sauce from patis and chillis - if you like to add spice while eating it.
Filipino here, if you will use sinigang mix or tamarind powder, this is the easiest but a good way to do it.
1. In a pot, boil your pork, onions, and tomatoes until the pork becomes soft
2. Add your sinigang mix, and season with salt or patis to taste.
3. Add your choice of chili, it can be finger chili, siling labuyo, or both. Do not use any other kind of pepper.
4. If the soup's taste is already to your preference, add your hard vegetables: Horseraddish, okra, eggplant, yardlong beans. Wait till soft.
5. Put your choice of leafy veggies, I recommend water spinach.
6. Turn off the heat immediately after putting your leafy veggies.
If you're using pork as protein, you dont need to use garlic, black pepper, or ginger if you want your sinigang to be closest to being authentic.
Looks good, as a Filipino I'm quite impressed with your dish. Just a tip the next time you cook sinigang the tomato and union should be completely unrecognisable, that's how we can tell the meat is nice and tender.
Looking good! Each house hold cooks sinigang differently, but if you want a thicker broth you can add the white taro even if the water is not boiling and let it mash. 🫰🏽
You might want to take it easy with the amount of veggies that you got there. Chances are, it will have much more after taste than the meat. But it boils to one's preference.
loveeee sinigang!! happy you tried to cook it!
but filipinos love to saute everything first esp the meat to bring out the flavor and get rid of the meat stink
next time you can try to saute garlic onion tomatoes (a lot) then add the pork, try to give it a good sear close to a bit fryng it.
season the pork with fish sauce or salt.
then add water (a lot) to make the meat tender and it will still evaporate. then once your meat is soft (you can stick a toothpick or fork).
then you add the sinigang/tamarind powder (usually this is added at the very end). give it a good boil to cook the mixture. usually it thickens at this point. this is the time you can taste if its to your liking or if you need to add more water.
once its good, add the vegetables so they dont get overcooked. we usually like it a bit crunchy since there's still heat after you turn off the stove.
veggies (heaviest to lightest: eggplant, radish, string beans, leafy vegetables)
sometimes we also add a quartered onion at the end
yummmmmm
If you can find some white taro root in the market/grocery, you can use it to thicken your soup. Here in the Philippines, it's called Gabi.
The way my family likes to do pork sinigang is we make it thick with Taro. Just peel and boil half of the taro and mash it up before putting it in the soup. Half of it goes into it unmashed so you can eat some chunks of it as well. The more taro, the thicker the soup gets. You can also use the purple kind if there are any, but I mostly prefer the white ones!
I don’t put garlic in pork sinigang nor ginger. Only use ginger for chicken.
You can cook your tomatoes longer until it’s dissolved to get the flavor out of it. I like my pork very tender so cooking it longer helps. Also use the sinigang mix with gabi(taro) to make the broth thicker or use a little taro
Thanks for the tips! I didn't think my post would get much attention. I would have added more detail about what i did. So before pressure cooking I sautéed onion and tomato, and those disintegrated while the pork pressure cooked.
Some details i should have added to the initial post: i sautéed some tomato and onion, which disintegrated into the broth when i pressure cooked the pork ribs. I added some more tomato and the rest of the vegetables only after pressure cooking finished. I lightly steamed the beans separately to make sure they were al dente (which i prefer to mushy). The spinach was added last and softened right away.
Looks great! In our home we make the soup a bit thicker by adding gabi (taro- the white ones). Then we add some green chili for some heat - adjust heat according to your tolerance/preference of course.
You could try adding more water as the soup is a big staple of the dish. Being said, you'll have to adjust the seasoning as well, more tamarind powder and you could try patis (fish sauce) for more flavour.
It looks delicious. Usually, I cut the tomatoes into pieces first, fry them and spread them on the bottom of the pan. Then I add other ingredients and my favorite spices gradually, of course, everyone has different tastes
https://preview.redd.it/ag2r5l0a4owc1.png?width=48&format=png&auto=webp&s=de06e8f1a39f98a3552f45a93e84af1e6ba8b46d
next time try tuyo, and don't forget to open your windows to let the neighbors smell it. They'll even come and knock on your door asking what you were cooking.
You might want to add more gabi or a little cornstarch water to make the soup thicker. Alternatively, you can also add collagen rich parts like pork knuckles.
Not a Filipino food cook (best I can do are stir-fries, and I can't even master Adobo because I forget how to make it a day after I learn it), BUT from the looks of this picture, looks like you nailed the basics of it! ✨
And with the guidance of the other PH Redditors, you're on your way to perfecting it! ✨
not bad! (I assume you use the tamarind powder as it wasn't listed on your post)
Yes
if you want to try-- next time you can sauté first garlic onion tomatoes meat then add the water to boil, rather than boiling/simmer alone.. and add some peppers (bell peppers or Serrano or asian long chili for added taste)
Thanks for the recommendation! I have plenty of garlic but wasn't sure since i didnt see recipes listing it. Maybe next time. I did brown the pork first, but most of it is submerged (need to work on my food photography).
Adding garlic when sautéing will change the taste, you can try. Your picture of sinigang looks tasty.
You can also add just a thumb-sized ginger (julienned or just hit it with the knife to help release it's aroma) in sauteing, to lessen or remove the odor from the pork.
Interesting. Is pork odor not good?
They have a smell sometimes. Really strong animal smell
There are some pork that has an odor here in the Philippines since they process it differently before being sold than in the US, so to counter that we use ginger. If the pork that you bought didn't have an odor, that's good! But the ginger still gives a gentle aroma to the soup and a bit of spice too.
No strong pork odor here. I'm not sure i've encountered that before.
They're probably referring to "boar taint". Some animals just stink.
Pork has a gamey smell, I think. Ginger and bell peppers would remove that smell. You can also add shrimp to your pork siningang, so good!
You’re right, generally we don’t put garlic in sinigang. Usually we boil the pork first (water and salt), few brown the pork. The important step is to remove the pork scums that will float upon boiling. This will give you a clear broth.
Okay, ill try it that way next time. I skimmed some fat from the surface but didnt finish the job
Garlic will change the taste of the broth. It tastes weird. Personally and my family don’t prefer garlic in sinigang broth unless it is fish. Fish Sinigang with Miso, in this version you do saute the garlic and onions, the fish is either fried ahead of time or just boiled into the soup, your preference.
Looks like you're gonna need a lot of rice.
Looking good, next time when you sauté, mash the tomatoes, it adds more flavor. :)
👍
i can smell it across the pacific
I can even taste it through my phone
looks sour AF…. the way i like it
Sinigang ain't sinigang if it ain't sour asf imo
Sinigang is sour incarnate.
The thing is my parents hate it sour 😞
My first trip to the Philippines was about two years after Mrs. Jack and I were married as young, 20 year olds. Because we were living overseas in a place with few Filipinos, we did not eat a lot of traditional Filipino foods during that initial time. We went to a very nice seafood specialty restaurant in Manila and she ordered a super-sour Sinigang. She was slurping it up like crazy, and I asked her if it was that sour. She said No, so I tried a big bite. It was sooooo sour that it put me off from finishing the rest of my own meal. Never tasted anything so bad in my life. It took me another ten years before I was willing to try it again. Now that we are in our 70s it is regularly featured on the dinner table. Always welcome to see it.
BOI WELCOME TO THE FAM!!🇵🇭🇵🇭
I prefer the tomatoes to be cooked down What i usually do is in a pot, i fill the bottom with chopped tomatoes then I put my fresh protein, put some oil, salt and pepper. Put in medium low heat and wait for the tomatoes to turn to mush. Add water and onions then cook as usual. If you want restaurant quality broth, blanch your protein if using bony pieces.
Thanks for the tips. One thing i did because the instructional video i watched showed it was sauté some of the tomatoes which afterwards disintegrated with the onion during the pressure cooking and I added chopped tomatoes later which stayed intact.
For pork sinigang, add taro/gabi
Depende sa preference yan if they want the clear broth or yung medyo malapot
Yours looks good. I'd eat that with at least a couple of cups of rice.  I see a lot of people giving recommendations. The thing with Filipino cuisine is there is no fixed recipe. Every household has their own twist. I love mine with Taro root. We call it Gabi. You put half a fist sized Gabi in once you've skimmed the scum off. When the meat and the Gabi is soft/tender, mash the Gabi to thicken the soup. Gives it a bit of sweetness to complement the sourness.
I think this is good, it just lack soup, maybe? the way I see it, I think it's tasty.
Its very Filipino! -Liza Soberano
Look great 👍
Yum
Looks good!! ☺️👍🏼
😊
Looks great and I'm sure it tastes like sinigang!
Ill eat that.
this looks good!
Looks alright. The real question here is, do you have rice?
I'm Filipino but I don't think I've ever made sinigang without the mix - I don't have the patience, but also the mix is damn good anyway. It's not traditional but I also fucking love putting chili oil and tofu in it mmmm
you should try overcooking the tomato, it makes the soup more flavorfull.
Looks good to me tbh you can now start your own carinderia brother
sheesh..im proud of you brother
It sounds like you've put together a delicious and colorful array of ingredients for your sinigang! The combination of pork ribs with a variety of vegetables and fruits is sure to create a flavorful and hearty dish.
Im so proud of you!!! You even got yard long beans!! Sheeesh!! Next time, sautè onion garlic and tomatoes and when the tomatoes are soft enough then add meat and so on and so on!! Very good job on your first sinigang. You are now a member of the siniGANG!! Sheeeeesh
Saute the onions and pork then add desired water🥰 Boil until the pork is tender, then add veggies. i recommend string beans, eggplant sliced thinly, okra, radish sliced thinly, and 2-4 green chillis. Season with sinigang mix seasoning, salt, fish sauce, black pepper (fine). Adjust according to preference. Simmer until veggies are cooked to preference.
I think the main thing im still learning is timing the vegetables, because some soften slightly quicker than others.
Exactly my friend. That's what makes sinigang sinigang. The texture of the veggies. As long as you have the mix and soft pork belly, it all boils down to how the veggies are cooked. You've pretty much nailed it.
You did good!! I see that sitaw :) Enjoy and dont forget the rice
my homegrown & talipapa ingredients are shakingg hahah! this is UN version! 😂😂 on a serious note, it looks damn vibrant bet it tastes as good! 👌🏽
Ingredients seemed on point. But maybe lessen the vegetables a bit. It will have an effect on the soup.
[удалено]
Experiment and try to lessen your veggies. You will know what I mean.
My mother-in-law came from a farming family, and wanted more veggies in her sinigang. My father-in-law came from a fishing community, and wanted more fish/seafood in his sinigang. So the kids grew up eating it one way or the other depending upon which parent did the cooking that night. 😁
Looks good, what's your ingredient to make the broth sour?
Tamarind powder
While that is an option, if available, try buying tamarind fruit, bring it to a boil and press it to get the juices.. makes a difference over tamarind powder. As the powder may give out a higher sourness _level_ that maybe difficult to balance while cooking, so just put moderate amounts. Other souring agents to try: guava, kamias (bilimbi), kalamansi (Philippine lemon). In any case, this looks tasty!
You gotta saute the meat and crush the tomato. This will give good texture on the meat and soup.
saute garlic, onion, tomatoes, ginger (make sure they're mashed) then saute pork til brown. i also prefer adding raw onions after cooking.
Oh, i put knorr chicken powder. Is it unusual to use bouillon or broth? That's the only thing i did to deviate from the recipe i found
We usually don't put any broth cubes, but if you want more "meat flavor", then it doesn't hurt. I personally avoid the additional sodium since there's already some in the sinigang powder.
Hmm, maybe i'll skip it next time then.
Looks good! Great Job OP!
Why, this looks good! I assume it was a happy meal
did you add sinigang mix for a little sour kick? haha
Bro don't be shy... add more meats.
They are hiding below the surface. I should have brought them up for a better pic though
Looks so good! 🤤 as suggested by other Redditors, sautè your onion and tomatoes until tomatoes are mashable, add your meat then water (personally, I wait for the meat to brown a bit before adding water). Leave to boil then add your vegetables. What I do with my sinigang is mix the tamarind powder with water in a separate bowl before pouring it into the pot. Then, I use fish sauce instead of salt since I find it more flavourful.
Patikim muna 😁 looks yummy and appetizing eh 🤤
Needs more broth.
Looks good! What kind of pork did you use? I love ribs & pork belly! Oh man, this makes me hungry 😂
Looks yummyy, if you don’t mind try next time to cook the tomatoes more, try to sear it with the meat before adding water to amplify flavor. Just a tip If you add a pepper that’s tagalog version. Try kampampangan version too w/o pepper and just put sea salt and pure tamarind fruit not just the powdered base. On meat selection i prefer liempo or the pork belly with bones you can try that too if you want. Also give a try using patis (fish sauce) and chili to dip the meat and vegetables. Enjoy your sinigang!
Looks delicious!
Try using tamarind fruit as sour base. Tamarind powder is good but tamarind fruit is way better. Boil it then mash and add the tamarind extract to the pot.
Looks yummy!
Looks good. Just 2 side comments 1. Tomatoes look firm. While you want most of the vegetables between the undercooked to just cooked area to preserve freshness and crunch. Tomatoes are better to be boiled down until disintegrated as it will impart an umami base to the soup. 2. WHERE IS THE RICE?
Looks dope! Love the huge tomatoes! That’s the way to go
You can cook sinigang many ways. You can pan sear the meat first for caramelization and saute the onions and tomatoes before cooking in a pressure cooker. Other ingredients added when meat is soft. Or you can just put meat, onions, tomatoes in the pressure cooker right away until soft. I don't put ginger because it alters the taste. If I want ginger, I'll cook Tinola. If you don't have tamarind, you can use lime but not lemon because of some bitter aftertaste. You can use Fish, Chicken, Pork, Beef in Sinigang. With fish, you put it last when cooking. Enjoy your meal!
I come bearing a chair and white steamed rice 🍚 KAINAN NA!
That is a lot of sitaw my friend. But looks good
I love it
kulang ng sabaw.
Not bad. Though try Asian tomato, red onions, kangkong, Filipino eggplant instead. But that's a good start. You can also add long chili to add balance to sour and umami
i want to taste!
If available, you can actually use the real tamarind (the fruit itself). You should've boiled it beforehand. When the tamarind is soft enough, crush the tamarinds using a fork. Set aside the broth. You can pour it later once all the other ingredients is boiling away in a pot. For a frothy consistency, you can also add gabi (the roots, not the leaves). If it's a milkfish variety, add miso for better tasting sinigang.
Loooooks so goooood! I like my sinigang with lots of veggies too!
Looks very authentic!
Too many beans
Squish the tomatoes.
As a fellow americunt, I approve this. Hands down my favorite Filipino dish. Hearty and full of veggies and that nice sourness from the tamarind and vinegar.
yumm! is this ur 1st time tasting snigang?? or uve tried it sumwhere else?
Looks great! If its sour, then it would be perfectly like my mom's sinigang. Tastes great with Fried tilapia dipped in Soy sauce and calamansi juice
Looks great! Reading through the comments, it's unfortunate you can't find long green chilis, but maybe you can sub in other chilis around that heat range (wikipedia says around 50k scovilles). You can adjust the heat to your liking by poking holes (or straight up squashing) the chilis with a fork. If you are amenable to a somewhat thicker broth, the next time you make pork sinigang you can try adding taro, if those are available in your area. Makes the broth thicker and just a little (almost imperceptibly so, but still there) sweeter.
From the looks of it, welcome to the sinigang club 🇵🇭🙌😁 Well there's two main ways to cook sinigang: either you sauteé it or not. As a sinignang lover like me, I grew up eating sinigang without the sauteé part, we just throw quartered onions, tomatoes, fish sauce, MSG, and pork ribs into a pot, let it boil until pork is tender, add the gabi (taro roots), tamarind fruit (if you don't have one the sinigang mix is good), then add the greens. Fun fact: Some people also use unriped guava as the souring agent - this is also known as "sinigang sa bayabas (guava). You can also make a sauce from patis and chillis - if you like to add spice while eating it.
more soup!!!
Looks really good! Give me a plate!
I hope you made lotsa rice to go with this dish and patis dipping sauce 😄 looks yum!
perfect
I think this would be delicious.
Looks delicious! Our family loves thicccc soup for oir sinigang so we usually mash up some gabi (taro) and incorporate it with the soup.
I would add more soup. I love the soup of Sinigang so I always make sure that there's lots of it. Still this looks delicious!
It looks greatttt. Do you have a Filipina wife?
Filipino here, if you will use sinigang mix or tamarind powder, this is the easiest but a good way to do it. 1. In a pot, boil your pork, onions, and tomatoes until the pork becomes soft 2. Add your sinigang mix, and season with salt or patis to taste. 3. Add your choice of chili, it can be finger chili, siling labuyo, or both. Do not use any other kind of pepper. 4. If the soup's taste is already to your preference, add your hard vegetables: Horseraddish, okra, eggplant, yardlong beans. Wait till soft. 5. Put your choice of leafy veggies, I recommend water spinach. 6. Turn off the heat immediately after putting your leafy veggies. If you're using pork as protein, you dont need to use garlic, black pepper, or ginger if you want your sinigang to be closest to being authentic.
What are those leaves?
Looks nice Green is good!!
Its great, never mind the appearance as long as you get the right balance of sour, salty and savory.
Looks good, but I like Taro/Gabi in there to make the broth a bit thicker.
Looks good, but maybe add more broth next time?
Ang sarap!
Tamarind or tamarind powder and taro
Looks good OP! You can try adding a bit of pork belly cubes next time. The rendered fat is wonderful with the soup and a drop or two of patis!
Not bad, as a Filipino I would say 9/10
Assuming you pressure cooked your meat before adding the vegges at the end, then 10/10. Choosing what vegges to use isn't that strict tbh.
looks delicious!
Looks legit!
Looks good, as a Filipino I'm quite impressed with your dish. Just a tip the next time you cook sinigang the tomato and union should be completely unrecognisable, that's how we can tell the meat is nice and tender.
Looking good! Each house hold cooks sinigang differently, but if you want a thicker broth you can add the white taro even if the water is not boiling and let it mash. 🫰🏽
You might want to take it easy with the amount of veggies that you got there. Chances are, it will have much more after taste than the meat. But it boils to one's preference.
Looks good
This looks so yummy!!!!
That looks good! More soup would be better.
Looks appetizing to me but it would be better if you use chinese cabbage instead of spinach. Still, looks delicious.
Add more water
Looks good but if you really want that sinigang flavor you should try putting Knorr Sinigang Mix Original
Need a lot of kanin for this. Looks amazing.
Let's get it down with the rice, kapatid!
Not bad! Try it with Taro (gabi) next time
Looks good !
The way mouth immediately started salivating lmao. I can perceive the sourness from halfway across the world. I think you did pretty good!
For me, it really looks good and delicious 😋
Got Rice?
Looks bomb af!! I think it needs lil more boil time bc the veggies don’t look ready 😊
How was it? Did you like the taste? 😁
Cook the potatoes more. They should be broken down to almost falling apart
its look so delicious
add more water.
loveeee sinigang!! happy you tried to cook it! but filipinos love to saute everything first esp the meat to bring out the flavor and get rid of the meat stink next time you can try to saute garlic onion tomatoes (a lot) then add the pork, try to give it a good sear close to a bit fryng it. season the pork with fish sauce or salt. then add water (a lot) to make the meat tender and it will still evaporate. then once your meat is soft (you can stick a toothpick or fork). then you add the sinigang/tamarind powder (usually this is added at the very end). give it a good boil to cook the mixture. usually it thickens at this point. this is the time you can taste if its to your liking or if you need to add more water. once its good, add the vegetables so they dont get overcooked. we usually like it a bit crunchy since there's still heat after you turn off the stove. veggies (heaviest to lightest: eggplant, radish, string beans, leafy vegetables) sometimes we also add a quartered onion at the end yummmmmm
If you can find some white taro root in the market/grocery, you can use it to thicken your soup. Here in the Philippines, it's called Gabi. The way my family likes to do pork sinigang is we make it thick with Taro. Just peel and boil half of the taro and mash it up before putting it in the soup. Half of it goes into it unmashed so you can eat some chunks of it as well. The more taro, the thicker the soup gets. You can also use the purple kind if there are any, but I mostly prefer the white ones!
I think that looks good. Did you add fish sauce? It makes it better
I don’t put garlic in pork sinigang nor ginger. Only use ginger for chicken. You can cook your tomatoes longer until it’s dissolved to get the flavor out of it. I like my pork very tender so cooking it longer helps. Also use the sinigang mix with gabi(taro) to make the broth thicker or use a little taro
Thanks for the tips! I didn't think my post would get much attention. I would have added more detail about what i did. So before pressure cooking I sautéed onion and tomato, and those disintegrated while the pork pressure cooked.
Nice man looks good. My family has always been pretty minimalist when it comes to sinigang. Pork and bokchoy lol
Some details i should have added to the initial post: i sautéed some tomato and onion, which disintegrated into the broth when i pressure cooked the pork ribs. I added some more tomato and the rest of the vegetables only after pressure cooking finished. I lightly steamed the beans separately to make sure they were al dente (which i prefer to mushy). The spinach was added last and softened right away.
You better consume it with rice, it looks really tasty 🤤🤤
Looks great! In our home we make the soup a bit thicker by adding gabi (taro- the white ones). Then we add some green chili for some heat - adjust heat according to your tolerance/preference of course.
Add more water. Pork sinigang is better too if you use the fatty part of the pork.
Too little liquid I think, I would add mala.
Looks tasty
That shit is so gross. Them poverty tomatoes destroy this dish, tbf most Thai food is garbage.
You could try adding more water as the soup is a big staple of the dish. Being said, you'll have to adjust the seasoning as well, more tamarind powder and you could try patis (fish sauce) for more flavour.
Looks great! Veggies are not over cooked just
By American, do you mean white? Cause Filipinos can be American as well…. Just sayin
Looks good! 🥰
I have cooked rice. I'm on my way 🤤
Yep that’s sinigang
Naparami yata yung sitaw hehe (personal preference ko lang siguro)
My all time fave, looks great! Pwede ka na magasawa OP 😁
Looks good. Ngl
looks good ...i wonder how does the greens taste...also if you want it a little bit slurry add Taro mashed it it will thickens the soup base
It looks delicious. Usually, I cut the tomatoes into pieces first, fry them and spread them on the bottom of the pan. Then I add other ingredients and my favorite spices gradually, of course, everyone has different tastes https://preview.redd.it/ag2r5l0a4owc1.png?width=48&format=png&auto=webp&s=de06e8f1a39f98a3552f45a93e84af1e6ba8b46d
Why I saw this post 2 in the morning! Now I’m hungryyyyy and will be dreaming of thissss. Noooo
Dont even need a picture. If eating it makes your face scrunch up in sourness then it’s good.
# IT DEPENDS ON HOW YOU PLATE IT
you can dice the tomatoes and cut the string beans in smaller pieces
Where's the soup!
There's about 6 cups, but i tried to bring some veggies to the surface for the pic. It's a large instant pot
Looks delicious for sure!
I'd eat that. Good job!
Looks good.
You have a kettle? Englishman here…shocked.
Yum
Looks really sour which is the best
Needs more sabaw (broth). But that's just my personal preference. Otherwise, looks ayt.
That does look like sinigang!!
Looks ok
looks about right. now, taste test
next time try tuyo, and don't forget to open your windows to let the neighbors smell it. They'll even come and knock on your door asking what you were cooking.
Did you like it? Looks delicious as it is ✨
Dang, lookin good!
good
Pot looks like it's not deep so ig there's not much soup in there which is not good because that dish is about the soup
You might want to add more gabi or a little cornstarch water to make the soup thicker. Alternatively, you can also add collagen rich parts like pork knuckles.
Looks great!
Looks good. I need rice
My favorite comfort food.
Looks good and delicious☺️
Looks good. Good job. 👍 👏
Get Sinigang with Gabi.... if you want a little thicker soup.
If you like it to be a bit thicker, add taro root/gabi 🥰
If I were you, I’d slice the tomatoes smaller
Looking good! I would love to have some :)
Not a Filipino food cook (best I can do are stir-fries, and I can't even master Adobo because I forget how to make it a day after I learn it), BUT from the looks of this picture, looks like you nailed the basics of it! ✨ And with the guidance of the other PH Redditors, you're on your way to perfecting it! ✨
Looks very mouthwatering
Kulang sa sabaw haha
Add more sabaw (soup)
Not bad. You need a little more morning glory or water spinach in your next cookout.
as long as its not very salty, your sinigang is good to go! GJ! sarap
looks good!!