Most of the Filipinos love sinigang specially the tamarind based variant but there are a lot of variations of this lovely soup dish, ingredients can vary like the use of different meats and vegetables but the stock or souring agent is barely changed as the tamarind will be the first choice for this dish. There are some lesser known souring agents used also in this dish like guava, calamansi, lemon, balimbing (star fruit), kamias (bilimbi), raw mangoes, santol (wild mangosteen) which I suggest every sinigang lover should try because you will definitely have different experience on each of these variants.
For this post I will use guava as I had recently tried it when we had a dinner at our friends house and since then I started craving for it so I have to make my own at home. It has that guava sweet taste but I added some tamarind hint to it so it will still have that tangy flavour as this dish is the least sour among the souring agents I mentioned above.
800g Pork Belly, Cubed
1 large red onion, chopped
1 small packet sinigang (tamarind) mix
2 medium tomatoes, chopped
1 bunch of kangkong (water spinach)
8 pieces small taro
1 bunch sting beans, cut into 2 inch pieces
6 pcs small guava, quartered
1. Place pork in a pot, pour water in pot until the pork is barely covered
2. Add the taro and chopped tomatoes, bring to a boil then simmer for 30 minutes
3. Add guavas and continue to simmer for 15 minutes.
4. Add the sinigang mix and string beans and cook for 5 minutes
5. While boiling add the kangkong leaves and cover, turn of the heat.
6. Season with pepper and fish sauce