Sinigang is a popular Filipino dish made with pork and tamarind broth
The pork sinigang sa mangga is a particularly popular version of the dish, made with pork and green mangoes. The sourness of the broth is a perfect foil for the fatty pork, and the green mangoes add a lovely sweetness and crunch. Of course, you can also make sinigang with other fruits, such as pineapple or guava. And if you’re feeling particularly indulgent, you can even add some shrimp or crabmeat to the mix. No matter how you make it, sinigang is sure to satisfy your hunger and leave you wanting more.
Mangga is the Philippine word for mango
In the Philippines, Mangga is the word for mango. This tropical fruit is a popular ingredient in many Filipino dishes, from sweet desserts to savory sauces. The most common type of Mangga is the Carabao mango, which is small and green with yellow flesh. However, there are also many other varieties of Mangga, including the Kuliat mango, which is large and red; the Paho mango, which is yellow and stringy; and the Espada mango, which is small and orange. No matter what type of Mangga you choose, it is sure to add a delicious sweetness to any dish.
Choosing the right ingredients is key to making a great sinigang
When making sinigang, it is important to choose the right ingredients. The most important ingredient, of course, is the pork. For the best flavor, use pork shoulder or pork belly. If you are using frozen pork, make sure to thaw it completely before cooking. Other important ingredients include tamarind paste, green mangoes, and fish sauce. You can find tamarind paste and fish sauce at your local Asian market, or online.
Sinigang sa mangga is typically served with steamed white rice, making it a complete and satisfying meal. So next time you’re in the mood for something soupy and savory, give sinigang sa mangga a try. You won’t be disappointed! SEE THE FULL RECIPE BELOW!