Start with Aromatics:

Heat a large pot over medium heat. Add a splash of oil and sauté the garlic and onion until fragrant and translucent.

Build the Base:

Add your tomatoes to the pot and cook until they soften, releasing their natural sweetness.

Simmer the Protein:

Pour in water or rice water (around 6 cups) and bring it to a gentle boil. Add your protein of choice—pork belly, shrimp, or bangus—and let it simmer until fully cooked.

Pork: Cook for 30-40 minutes until tender.

Shrimp: Simmer for 5-7 minutes, just until pink.

Fish: Cook for 10 minutes to keep it delicate and flaky.

Layer the Veggies:

Start with the heartier vegetables like radish and eggplant. Let them cook for 5-7 minutes.

Add sitaw (string beans) and cook for another 3-5 minutes.

Toss in the kangkong (water spinach) last, as it wilts quickly.

Incorporate the Souring Agent:

Stir in tamarind paste, fresh tamarind pulp, or your chosen alternative (sinigang mix, calamansi, or lemon juice). Adjust the amount to achieve your desired tanginess.

Add fish sauce and a pinch of black pepper to deepen the flavor.

Taste and Adjust:

Give the broth a taste test. Too tangy? Add a splash of water. Need more depth? A bit more fish sauce or salt should do the trick.

Optional Heat:

If you like a spicy kick, throw in green chilies toward the end of cooking.

Let It Rest:

Turn off the heat and allow the flavors to meld for a few minutes before serving.

Congratulations, your sinigang is ready to enjoy! Next, we’ll dive into tips for perfecting this dish and adding your personal twist.