Sinigang is a tangy and savoury stew from the Philippines. The one-pot meal uses meat or seafood and vegetables with a sour profile generally associated with tamarind. The souring agent can vary through the islands. Locals use green mangoes, lemons, guavas and exotic fruit like batwan found in the southern islands of Visayas.
Traditionally fresh tamarind is boiled, crushed and strained before adding it to the stew. Asian stores carry readymade packets of granulated tamarind to make life easier. Keeping the head and tail on the shrimp adds sweetness and depth to the broth.
Adobo may be considered the national dish of the Philippines, but sinigang is a strong contender due to its indigenous ingredients and flavours filled with umami goodness.
This recipe is so versatile that it can be used with pork short ribs and beef as well.