4 Sinigang Varieties
Ranked From the Best To the Worst

This variety of sinigang - Filipino savory and sour soup - consists of various pork cuts that are simmered along tamarind fruit. Tomatoes, onions, garlic, okra, white radish, water spinach and green long peppers are also commonly used for this soup. There is also a similar dish in Malaysian cuisine called siniggang. A version of the pork sinigang is sinigang na miso, which uses the Japanese seasoning made from fermented rice and barley or soybeans. Nowadays, sinigang mix is available in supermarkets, but enjoying the dish made from scratch represents the full experience.Expand

Sinigang na hipon is a Filipino shrimp soup characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor. Sinigang’s signature sour flavor comes from tamarind, but other natural souring agents, such as green mango, guava, santol, calamansi, bilimbi, or pineapple can also be used. Sinigang na hipon is very popular in the Philippines, where it is considered a homemade specialty. It is traditionally served hot with rice and fish sauce on the side.Expand

Sinigang na manok is a variation of the traditional Filipino sinigang, featuring chicken as the main protein instead of the more common pork, shrimp, or fish. This dish is known for its tangy and savory broth, typically made sour using tamarind (sampalok), though other souring agents like green mangoes, calamansi, or vinegar can also be used. The chicken is cooked with a variety of vegetables, such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and sometimes gabi (taro root) to thicken the broth. The preparation involves sautéing onions, garlic, and tomatoes, adding the chicken to cook until lightly browned, and then simmering the mixture in water with the souring agent until the chicken is tender. Vegetables are added in stages, and the dish is seasoned with fish sauce and salt. Typically served with steamed white rice, sinigang na manok offers a comforting, flavorful meal with a balance of tender chicken, tangy broth, and fresh vegetables.Expand

Sinigang na bangus is a popular Filipino dish known for its tangy and savory flavors. It features bangus (milkfish), which is simmered in a sour broth typically made from tamarind (sampalok), though other souring agents like green mangoes or calamansi can be used. The dish includes a variety of vegetables such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and tomatoes. The preparation begins with sautéing onions and tomatoes to create a flavorful base. The bangus is then simmered with water and the souring agent until the fish is tender. Vegetables are added in stages, starting with those that take longer to cook, and the dish is seasoned with fish sauce (patis), salt, and pepper. The result is a comforting and hearty soup, perfectly balancing the sourness of the broth with the rich taste of the milkfish. Sinigang na bangus is typically served with steamed white rice.Expand