Ingredients

500 g pork belly, cut into cubes

1 liter water

100 g tamarind paste (or 200 g fresh tamarind pods)

2 medium radishes, sliced

100 g long green beans, trimmed

100 g water spinach (kangkong), chopped

1 medium onion, quartered

2 medium tomatoes, quartered

2 tbsp fish sauce

Salt to taste

Pepper to taste

Steps

In a large pot, combine the pork belly, water, onion, and tomatoes. Bring to a boil over medium heat for 10 minutes to develop the broth.

Lower the heat and simmer for 25 minutes, skimming off any foam that rises to the surface for a clearer broth.

Add the tamarind paste, stirring until fully dissolved. If using fresh tamarind, boil it with the broth for 10 minutes before straining.

Season with fish sauce, salt, and pepper to taste. Adjust sourness as needed.

Add the radishes and cook for 5 minutes, followed by the long beans for another 3 minutes.

Finally, add the water spinach and cook for 2 minutes before removing from heat.

Why this works

Sinigang's essence lies in the balance of its clear broth and the sharpness of its souring agent, typically tamarind. Building a clear broth from pork or shrimp forms the foundation of flavor, while the tamarind introduces the necessary acidity that defines this soup. The key to preserving the vegetables' texture is to add them in stages based on their cooking times. For instance, radishes require a longer cooking time than delicate water spinach. If your broth appears cloudy, ensure to skim off froth while simmering, as it helps achieve that pristine clarity. If the soup seems too sour, you can counterbalance this by adding a bit of sugar or additional water to mellow the flavors. This technique not only enhances the dish but also teaches the importance of layering flavors and timing in achieving a harmonious final product.