Sinigang is the ultimate comfort food, endearing itself to many Pinoys with its distinct sour taste. Its tartness is traditionally sampaloc-based, but this can be substituted with other fruits such as kamias, green mango, guava, calamansi, and even watermelon. It has a medley of native vegetables but the scene-stealer is the meat (or seafood) included in the aromatic soup. While nothing can ever replace the classic sinigang recipe, here are four best sour soup interpretations by restaurants in the metro.
Sinigang na Short Rib and Watermelon
Manam’s chain of modern Pinoy restaurants is a total champ when it comes to making this tangy soup. Their signature Sinigang na Short Rib and Watermelon is a bit heavier than most – the soup is patiently prepared and cooked to really bring out that sweetish tart flavour. Whichever serving size you order, you're guaranteed to get enough short ribs, beans, and greens to go around.
Sinigang na Corned Beef
Sentro 1771 modifies the recipe by introducing corned beef short ribs and boneless shanks instead of the typical meat variation used in sinigang. The ingredients are cooked in a sampaloc broth, where the wonderful salty flavour from the brisket mixes with the sharp taste of the soup base.
Sinigang sa Ube
Abè’s mouth-watering twist on the Filipino favourite showcases a purple sinigang. The purple yam gives the broth a vibrant colour and thickness. This dish is all about balance – the pork belly is cooked just right with its fat intact, and the vegetables are only thrown in when the meat is almost done. Sinigang sa Ube sounds weird but the fact is, diners unapologetically order extra rice to soak up every drop.
Mamou's take on sinigang is quite unforgettable. Japanese black pig (kurobuta) is stewed in a sampaloc broth made thick with gabi. The tomatoes give the soup its rich red colour – you’ll never think this food is sinigang until the tangy taste kicks in. Diners devour this sinfully delicious dish, so in order to cancel out the guilt, each order has sufficient servings of vegetables, and customers can choose between helpings of brown and white rice.
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