Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind. It is one of the more popular viands in Filipino cuisine, and is related to the Malaysian dish singgang.

There are many different types of sinigang. There is pork sinigang, as well as chicken, prawn and fish sinigang. The chef can make the sinigang as they choose, with whatever staple meat they want, however, upon having tried all, almost food bloggers said that they keep going back to the pork one. But pork is not the only ingredient in this dish, there is also a variety of vegetables which, again can be modified to suit the chef's taste. Commonly, however, these vegetables include taro balls, kangkong (water spinach), Snake/string beans and bokchoy (Chinese spinach).

This dish can be made easily and is usually a popular filipino favourite that is eaten as an ordinary everyday meal such as lunch or dinner. It is best served with white rice, with the soup in a separate bowl, for a full packed punch of tamarind sourness and flavour! For anyone interested in immersing themselves in the filipino culture, this dish is a definite try and i promise you, you will be surprised at how good this tastes.

According to www.nternationalfoods100.blogspot.com and wikipedia.