Filipino Sinigang Recipe w/ Pork Ribs | Asian Recipes
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Filipino friends, please let me know what you like in your sinigang in the comments!
I got so many request for this recipe, and I am very happy about that because it’s one of my favourite Filipino dishes! I remember the first time having it and thinking “it’s like the Filipino tom yum!” Sinigang is a sour soup, owing its sour flavour from tamarind. With lots of veggies and hearty pork ribs, this is the perfect healthy winter dish.
Nowadays, most people make sinigang using a powdered soup mix, but I make mine completely from scratch and you’ll see that it’s really not any more difficult! Change up with protein if you don’t eat pork, as sinigang can be made with any kind of protein. Change up the veggies, too, if you like!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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HELLO LOVELY VIEWERS! Important Note:
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Thank you for watching!
You forgot to add okra and eggplant, and miso. And also instead of taro, you can use ube.
You need to put a little salt or fish sauce for a balance taste. Or you can dip the pork in the fish sauce before eating it. Sinigang is so addicting, its my favorite comfort food. With rice of course.
Lovely..
Watched it from sri Lankan…
How many cup of water
You can also add daikon radish..same amount and cut as the taro..that looks super masarap [yummy] by the way..will be cooking that for dinner tonight..thanks for featuring our sinigang!
Can We just say Pailin, your not only a great chef but your presentation skillz are awesome too. Beautiful..not only is Pailin but the way this Filipino soup was made and presented. BTW, how long, approximately did you boil to get the pork ribs tender??
Ok I'm sorry it's not food related but you're so pretty…
You can use romain lettuce as well…just add it after it’s cooked
damn whoever your husband is miss Pailin, he is a lucky guy. you cook like no other. Not even Paula Deen
My husband is from Illocos Norte and they use shishito peppers….maybe banana peppers too not sure but for sure the shishito. We grow our own plus fushimi and they are so simular but not sure if those are used in Filipines or not but we grow them and eat them same way as shishito.
You did it better than most Filipino by using real Tamarind . What you have there is a proper Old School Sinigang. 🙂 Dont listen to everybody s ADD Ons . That depends on the family cooking it .
Well explained video!
Just a few tips from a Filipino: for a more suited substitute to spinach, baby kale leaves or Swiss chard have a closer flavor profile as well as mustard leaves. Bok choy leaves have a bit of a bitter note that can upset the sour broth. Chinese long beans also taste very different from regular green beans so many Filipinos do not add any beans if Chinese long beans are not available. We also add or substitute for the beans, with white radish since it sweetens slightly as it cooks down, balancing the sourness and saltiness, often sharpening the sour notes for a more delicious broth.
Thank you for adding tomatoes and searing the meat first; both definitely enhance the flavor. I also love the tamarind base for the broth.
Thank you for this recipe. I love cooking sinigang. The powder packets does the job in making the soup sour, but I always wish that I don't have to use the powder. So thank you, thank you, thank you!
It’ grand that you also showcase Filipino dishes! Loce your channel!
in singapore we use taro in fish soups. i don't really know which chinese dialect group's cuisine is it. my guess either teochew or cantonese.
Sinigang is not Sinigang without labanos (radish), but that's just me. Try it with your Sinigang, that's my favorite ingredient. 😉 The best one is to let the sourness be absorbed by the radish. Then when you bite on it, oh so good~~~ <3 I like that you used ribs for this. I love ribs in Sinigang too! 🙂
Very nice! Thanks for featuring our food!
Now I want rice and sinigang 🤤
The smaller taro gives the brought its thicker consistency specially if you boil it with the meat for a longer period of time 🙂
OH wow! Thank you for opening my eyes to an alternative way of making this soup. I'm Filipino and I grew up on those distinct green packets. I've always wondered if the cooking or the prep would be different with real tamarind. Will definitely have to give this a try. I love mine with collard greens, tomato, onion and pork bones. My mom makes a variation with salmon bones, spinach, tomato, and onion. Perfect for chilly weather!
Green beans in Sinigang is punishable by 5-7 years in The Philippines.
0:37 The way you pronounce "sinigang" was on-point, almost like a native speaker.
Your energy is very lovely and positive , you cook with happiness ❤️
I THOUGHT YOUR GONNA USE WATER FROM THE RICE THAT HAD BEEN WASHED, SO IT WILL LOOK WHITE-ISH…. AND USE THE NATURAL TAMARIND FRUIT WHEREIN YOU BOIL IT IN STRAINER IN THE MEAT ITSELF AND WHEN TENDER, MASH IT IN THE STRAINER DIRECTLY TO THE SOUP. BUT SINCE YOUR NOT IN PHILIPPINES, I ASSUMED YOU USE ANOTHER BRAND…. IF THE SINIGANG MIX IS UNAVAILABLE….. NOT BAD…. GOD BLESS
This is a proper sinigang..
Thank you for making this video! I'm a second generation pinoy (british) and I havent really been taught how to make sinigang yet. i know how to make palabok, adobo, sisig, ect. I will make this recipe on christmas!
Try adobo @pailinskitchen
White radish is also good in sinigang along with banana blossom my gosh it’s yummy
She is really beautiful
I don't think sinigang na "baboy" and healthy can be mix together in a sentence, its good but not healthy, I will think twice before using the healthy term. To make the "baboy" a bit healthier is just to cook it "plain" "inihaw" in a decent heat.
Mustard greens is best for sinigang!
OMGaaaaaaawsh! I'm Filipino and the way you made it looked so good! WOW!!!
Normally, for the souring agent, it's the young, green tamarind that's used. Unripe tamarinds will not have a hint of sweetness in the pulp. The green tamarind pods need to be boiled in a small amount of water until cooked and tender. Then they're mashed in the water they were boiled in (but completely avoiding the bitter seeds), and whatever passes through the sieve is used to sour the soup. Sometimes, rinse water from washing the rice is used to boil the meat in. This imparts a nice milky, cloudy appearance to the soup.
Found my new cooking channel.
One of the best, if not the best Sinigang recipe here on Youtube. I'm half filipino, half japanese and we always cook Sinigang here in Japan. Ugh! So goood!!!!