Corned Beef Sinigang is a delicious twist on the classic Filipino sinigang! This sour soup is hearty, tasty, and perfect with steamed rice with savory chunks of corned beef and a tangy tamarind broth.
- Cooking tips
- Serving suggestions
- Storing leftovers
- Different kinds of sinigang
- Another delicious corned beef recipe
- Corned Beef Sinigang
Spam luncheon meat and corned beef are two pantry items I always keep a steady supply of at home. Ideally, we like to limit our use of processed foods, but sometimes, I need dinner in a hurry, and these canned goods are convenient and time-saving.
And not only does the sinigang na corned beef hearty and tasty, but it’s also quick and easy to make with no long simmering time required as with regular beef or pork cuts. It’s the perfect dish for busy weeknights!
- This sinigang na corned beef is meant to be a quick recipe and uses canned corned beef. Feel free to swap corned beef brisket if you like. Cut the meat into 2-inch chunks, cover with water, and simmer for about 1 1/2 to 2 hours or until fork-tender. Add the vegetables and flavor with tamarind according to taste.
- I used the vegetables I had on hand, which were bok choy and radish in this case. Kangkong, yard beans, okra, gabi, and eggplant are also great additions to sinigang.
- To simplify the process, I also used a tamarind soup mix base. If you prefer fresh, boil the tamarind pods in about 1 cup of water until softened. Place in a colander set over a bowl and press the softened fruit with the back of a spoon to extract the pulp. Discard the seeds and skins and add the pulp to the soup.
This sinigang na corned beef makes a hearty main dish or side soup for lunch and dinner. Serve it on its own or with steamed rice and spiced fish sauce on the side for dipping.
- Allow leftovers to cool completely and transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 3 days.
- Reheat in a saucepan over medium heat to 165 F.
Different kinds of sinigang
While sampaloc is the most popular flavor base in sinigang, other souring agents such as green mango, calamansi, guava, kamias, and watermelon are also used for variety. Below is a list of the delicious variety of sour soups on the blog.