Sinigang is a little bit more complicated. It’s best described as a soup with a translucent broth mixed with some form of souring agent and includes your choice of meat and a host of vegetables. But just like the adobo, anything goes when it comes to the ingredients and the choice of souring agent (sampaloc is the most popular, but other variations use guava and even kamias). The variations of this Filipino food can even be seen on how sinigang is served. Most restaurants serve this with all of the ingredients swimming in the soup while others (like the one that Tony Bourdain visited during his show) serve all of the ingredients and the soup separate. But as with adobo, there is still one theme amidst all of the variations.
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