Dish · filipino
Sinigang
Pork simmered with tamarind, tomato, radish, and green beans in a broth that's meant to be distinctly sour, one of the defining sour notes in Filipino cooking.
Where it comes from
The tamarind souring method is native to the Philippines, and the dish has long served as a way to stretch cheap cuts of meat and whatever vegetables are on hand into a full meal.
What cooks argue about
Cooks argue over the souring agent: fresh tamarind, simmered and strained for a rounder sourness, or packaged tamarind soup base, which is faster but tastes flatter and more one-note to purists.
Versions
Nobody has published a sinigang here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
green beans