📌 Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4
🛒 Ingredients
✔️ 500g canned corned beef (chunky style works best)
✔️ 8 cups water
✔️ 1 medium onion, quartered
✔️ 2 medium tomatoes, quartered
✔️ 1 radish (labanos), sliced
✔️ 10 string beans (sitaw), cut into 2-inch pieces
✔️ 1 medium eggplant, sliced
✔️ 1 small taro (gabi), peeled and quartered
✔️ 1 bunch water spinach (kangkong), leaves and tender stems only
✔️ 2-3 pieces green chili (siling haba)
✔️ 2 tbsp fish sauce (patis)
✔️ 1 pack (22g) sinigang mix (tamarind-based) or fresh tamarind extract
✔️ Salt and pepper to taste
🔥 Directions
Step 1: Prepare the Broth
1️⃣ In a large pot, bring 8 cups of water to a boil.
2️⃣ Add onions, tomatoes, and taro. Simmer for 10 minutes until the taro softens.
Step 2: Add the Corned Beef & Vegetables
3️⃣ Stir in the corned beef, breaking it into chunks. Simmer for another 10 minutes.
4️⃣ Add radish, eggplant, and string beans. Let cook for 5 minutes.
Step 3: Season & Add Greens
5️⃣ Pour in the sinigang mix (or tamarind extract) and stir well. Adjust the sourness to taste.
6️⃣ Season with fish sauce, salt, and pepper. Add the green chilies.
7️⃣ Lastly, add the kangkong and turn off the heat. Let the residual heat wilt the leaves.
Step 4: Serve & Enjoy!
🥄 Serve hot with steamed rice and enjoy this hearty, tangy sinigang twist!
🍽️ What to Pair with Corned Beef Sinigang
This rich and tangy dish pairs perfectly with Tortang Talong for a satisfying balance of smoky and sour flavors.
🛒 Best Ingredient Brands to Use
✔️ Corned Beef: Purefoods Chunky Corned Beef or Delimondo Ranch Style for the best texture
✔️ Sinigang Mix: Knorr Sinigang sa Sampalok for a well-balanced sourness
✔️ Fish Sauce: Rufina or Datu Puti for an authentic umami kick
📜 The Story Behind Corned Beef Sinigang
Corned Beef Sinigang is a creative twist on the traditional sinigang, swapping out fresh meat for the convenience and bold flavor of corned beef. This dish is perfect for those who love sinigang but want a quicker, richer version. It’s a fusion of comfort food and Filipino ingenuity, often enjoyed on rainy days or when you’re craving something both hearty and tangy.