Sinigang sa Pakwan Archives

Sinigang, we all know, is Filipino soup dish with a very distinct sour taste… It would always be sinigang.. any Sunday is made special by this soup dish.. and any gloomy day can be brighten with a bowl of steaming hot sinigang..

I remember when I was a child, I used to make a list of different kinds of sinigang.. ranging from the type of meat used to the kind of fruit used to make it sour. I am very used to cooking sinigang as it is, boiling/cooking all the ingredients together. Then I married someone who’s roots came from Pampanga.. and I learned how to cook Sinigang by sauteing it.

Sinigang na Baboy sa Sampalok

Sinigang na Hipon sa Sampalok

Sinigang na Baboy sa Pakwan

If you are not familiar, here are some variants of our favorite Sinigang:

Sinigang sa Sampalok – this is the most famous and most used
Sinigang sa Kalamansi – often used in Seafood, specially in Shrimp
Sinigang sa Kamias- used in Milk fish
Sinigang sa Bayabas- often used in Beef and Pork
Sinigang sa Santol
Sinigang sa Pakwan
Sinigang sa Strawberry

Sinigang sa Miso is another variant but it simply used Sampalok and added Miso for some flavor

In terms of the type of meat used, we have the different kinds of sinigang:

Sinigang na Baboy
Sinigang na Baka
Sinigang na Isda
Sinigang na Hipon
Sinigang na Gabi (yes meron nito!)

Sinigang na Manok or Sinampalukang Manok to some is another type but this one does not use tomato unlike the other sinigangs.

My favorite would always be Sinigang na Baboy sa Sampalok and Sinigang na Bangus sa Bayabas.. but my kids would always go for Sinigang na Hipon sa Sampalok.. while my younger sister would go for Singang na Baboy sa Pakwan.. I still have to try Sinigang sa Strawberry and Sinigang na Lechon one of these days.. but with the many types of Sinigang, I bet it would take a while before I tried it.

I know most of you have tasted more than 3 kinds of Sinigangs, would you like to share what are your favorites?