Sinigang is another popular Filipino stew. It is meat-based and more sour and savoury in flavour than a kare kare – usually using tamarind (sampalok) as the souring agent. Alternative souring agents include guava, tomatoes or kalamansi.
A traditional sinigang is served as a stew or soup, always served with lots of vegetables like okra, water spinach, (kang kong), daikon (labanos), onions and aubergine (eggplants). Pork (sinigang baboy) is the most common meat for sinigang, but chicken (sinigang na manok), beef (sinigang na baka) and fish (sinigang na bangus) can also be used.