Corned Beef Sinigang is a delicious twist on the classic Filipino sinigang! With savory chunks of corned beef and a tangy tamarind broth, this sour soup is hearty, tasty, and perfect with steamed rice.
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.
Along with the classic ginisa with potatoes and onions, I love to turn canned corned beef into filling frittatas as well as use in spaghetti sauce or in soups such as nilaga and this sinigang. I know it’s an unusual ingredient to incorporate in our traditional Filipino dishes, but I urge you to try it at least once! You’ll be pleasantly surprised how the salty flavor of cured beef goes well with the sour notes of the tamarind broth.
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!
What are the 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.
- Salmon Belly Sour Soup with Kamias
- Shrimp Sinigang with Calamansi
- Bulanglang na Bamgus at Hipon
- Sinigang na Hito sa Miso
- Sinigang na Baka sa Bayabas