Sinigang sa Sampalok Recipe – Classic Asim Made Easy

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What Is Sinigang sa Sampalok?

Sinigang sa sampalok is one of the most iconic Filipino soup dishes, loved for its bold asim that instantly wakes up the appetite. The sourness comes from unripe tamarind, slowly boiled and pressed to release its natural tang, which becomes the heart of the broth.

Pork belly is simmered until tender, then paired with fresh vegetables that soak up the flavorful sabaw. Compared to milder versions like Sinigang sa Bayabas, this classic tamarind-based sinigang delivers a sharper, more pronounced sourness that many Filipinos crave.

Why Masarap?

Masarap ito because every element works together. The broth is bright and sour but balanced by the richness of pork belly and the savory depth of fish sauce. Gabi adds a subtle creaminess, while okra, kangkong, and sili bring texture and gentle heat. The aroma alone—maasim, meaty, and comforting—feels instantly familiar. It’s the kind of ulam that makes rice disappear fast, especially when served piping hot.

Best Enjoyed For

Sinigang sa sampalok is best enjoyed for lunch or dinner, particularly on rainy days or when a warm, sabaw-based meal feels most satisfying.

Ingredients

2 lbs pork belly, chopped
16 ounces unripe tamarind (sampalok)
1 bunch kangkong (onchoy), cleaned and sliced
3 medium gabi (eddo), halved
2 medium tomatoes, quartered
1 medium yellow onion, quartered
12 pieces okra
3–4 pieces long green chili (siling pansigang)
4 cups water
2 cups beef broth
2 tablespoons cooking oil
Fish sauce, to taste

How to Cook Sinigang sa Sampalok

Bring the water to a boil in a pot, then add the unripe tamarind. Let it cook for about 45 minutes to fully draw out the sour flavor. Remove the tamarind and set both the liquid and pulp aside.
In a separate deep pot, heat the cooking oil. Add the pork belly and sear until lightly browned and some fat is rendered.
Add the tomatoes and onion, then sauté for about 2 minutes until softened and fragrant.
Pour in the reserved tamarind water, leaving out the pulp. Add the beef broth and gabi, then bring to a gentle simmer.
Press the boiled tamarind through a strainer to extract the remaining juice. Add this juice to the pot and simmer for about 60 minutes, or until the pork becomes tender. Add more water if needed to maintain a soupy consistency.
Add the okra and long green chilies, then cook for about 3 minutes.
Add the kangkong and season with fish sauce. Stir gently, cover the pot, and turn off the heat. Let it rest for 5 minutes before serving.

Serving Suggestions

Sinigang sa sampalok is best served with freshly steamed white rice and a simple sawsawan of patis with sili. For a more complete Filipino meal, this sour and savory soup pairs well with something crispy like Lumpiang Shanghai. If you enjoy exploring sinigang variations, dishes like Sinigang na Baboy or Sinigang na Beef offer equally comforting alternatives.