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From sinigang to green mangoes with bagoong – there’s no denying how much Filipinos adore tart flavours. They love it so much that they are now coming up with more imaginative sinigang creations. Read on to find out how these local restaurants’ unique sinigang dishes became instant bestsellers the moment they were launched, and who knows, you might be the next chef to create your own adaptation of this popular Pinoy classic!

Here are 4 unusual twists to the classic sinigang dish

Here are 4 unusual twists to the classic sinigang dish

  • Sizzling Sinigang
    If you combined Filipino favourites, sinigang and bulalo, this would be it. It’s no wonder this hot dish is one of the most famous sinigang renditions in the Metro. The secret lies in its thick and rich gravy – made from boiling sampaloc in the sinigang broth until it thickens, then adding a light tartness to the incredibly tender beef short ribs before serving it with the usual tomatoes and string beans.

    If you are interested in trying this, Locavore is located at 10 Brixton Street, Pasig City, Forbes Town Center, Burgos Circle.

  • Sinigang Fried Chicken
    Chef JP Anglo serves this at both of his restaurants. The chicken is fried Pinoy-style: a light batter with an excellent and delicate crisp. It comes with batwan atsara and an inihaw bell pepper gata sauce. The sour flavour shines through brightly and unexpectedly in this dish.

    Give Kafe Batwan or Sarsa a visit at 122 Joya Lofts and Towers, Amorsolo Drive, Rockwell, Makati City.

  • Sinigang Paella with Grilled Pork Belly
    Neil's Kitchen boils the rice in a special sour broth until the broth reduces to nothing and infuses a strong tart flavour in the rice. Mild but distinct, it goes perfectly with the salty grilled pork on top. This restaurant also has Grilled Salmon in Miso Sinigang, which is definitely worth trying!

    Neil's Kitchen is at L701 Westgate, Filinvest Corporate City, Alabang, Muntinlupa City.

  • Lechon Kawali with Sinigang Dry Rice
    Chef Luigi Muhlach brings back very nostalgic memories of the days of dousing rice with sinigang with this dish. This "ready-to-eat" version comes with everything we love about the sour broth: tomatoes, greens, peppers and pork. The fact that the dish is dry only emphasises the crispiness of the lechon kawali. It also comes with calamansi-infused gravy, which is a great perk-me-up.

    The Study is located at 2/F Regis Center, Katipunan Avenue, Quezon City.
     

This article originally appeared on Spot.ph.
Modifications have been made by the Unilever Content Marketing editors.