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Comforting One-Pot Sinigang (Filipino Tamarind Stew)

5 from 1 vote
This comforting and invigorating Filipino stew invites you to explore its bright, savory flavors by customizing it with your favorite ingredients. Indulge in the satisfying balance of sour and tangy notes that make this classic dish so mouthwatering!
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6
Course: Soup
Cuisine: Filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups water
  • 1 packet tamarind soup base mix (See alternatives below.)
  • 1 lb meat of choice beef, pork, chicken, seafood. See Note 1.
  • 1 lb daikon radish sliced
  • ½ eggplant sliced
  • 1½ cups okra
  • 3 tomatoes diced
  • 1 onion sliced
  • 2 cups spinach
  • 3-5 baby bok choy
Alternative to the Seasoning Mix
  • ¼ cup tamarind paste or 1-2 tbsp tamarind concentrate, to taste
  • kosher salt to taste
  • fish sauce to taste
Other Ingredients to Consider:
  • long beans
  • taro
  • cabbage
  • water spinach
  • sweet potato
  • broccoli
  • tomatoes
  • zucchini
  • kalabasa (kabocha squash)
  • mushrooms
  • bell peppers
  • chili peppers

Equipment

  • Our Place Perfect Pot for stovetop method
  • slow cooker for slow cooker method

Method
 

Sinigang Slow Cooker Method
  1. Combine water and tamarind soup packet into the slow cooker.
  2. Add your protein to the slow cooker. Turn on low for 6 hours.
  3. At about 3 hours remaining time, add your daikon radish and optional starchy vegetables. Stir and let cook.
  4. At about 2 hours remaining, add your okra, eggplant, tomatoes, onion, and other optional vegetables (that aren't leafy greens.) Stir and let cook.
  5. At 20 minutes remaining, add your leafy greens. Stir and let cook.
Sinigang Stove Top Method
  1. In a large pot, preheat oil over medium heat.
  2. Sear the protein, working in batches if needed so as not to overcrowd the pot.
  3. Return all the protein to the pot. Add water and tamarind soup base mix. If using the alternative tamarind paste/concentrate, add them and season the water with kosher salt.
  4. Bring the water to a boil, then lower to maintain a simmer for up to 2 hours or until the protein is tender. While cooking, skim the surface for any impurities.
  5. At about 30 minutes remaining, add your daikon radish and optional starchy vegetables.
  6. At about 15 minutes remaining, add your okra, eggplant, tomatoes, onion, and other optional vegetables (that aren't leafy greens.)
  7. At 3-5 minutes remaining, add your leafy greens.
  8. If using tamarind paste/concentrate, taste for final adjustments using the tamarind (for sourness), kosher salt, and/or fish sauce (for saltiness.)

Notes

Note 1. If you are cooking red meat, we recommend to prepare the meat before starting this recipe. These preparation steps help remove any blood and impurities, resulting in a cleaner, more flavorful stew.
For the stovetop method, soak the red meat in a bowl of cold water for 1 hour before starting the recipe. For the slow cooking method, parboil the red meat by bringing a pot of water to boiling, then add the meat in and boil for 5 minutes. Rinse off the boiled meat before adding it to the slow cooker.