Corned Beef Sinigang - Foxy Folksy (2024)

East meets west in this special soup dish that is the combination of two well-loved dishes that are from worlds apart. Meet Corned Beef Sinigang!

We, Filipinos, love our sour soup, Sinigang! We've done all kinds of variations of this dish— from pork, beef, chicken, fish. This dish actually showcases the innate ingenuity of our people. By using whatever locally available crops and vegetables in season. We also have unlimited sources of souring agents. Tamarind, kamias, guava, and batwan just to name a few. I have tried a lot of versions and each one of them unique but equally delicious.

However, it was only recently that I had my very first taste of Corned Beef Sinigang. I've heard about it a few years ago. But I have not actually seen it on any menus nor made by anyone I know. It is quite popular in Manila and we seldom go, unless necessary. Avoiding the stress of traffic and all.

To be honest, the first time someone told me about this latest iteration to our beloved sour soup, I was not impressed. I somehow cannot wrap my head around the combination. It was just too weird for me, perverse even, at least to me ...or so I thought at the time.

A few months back though, Armin and I were out with my family for lunch and this particular resto-grill has Sinigang Corned Beef on their menu.Alas, I mustered my courage and finally caved-in. I guess my curiosity got the better of me. I wanted to know for myself what the fuss is all about.

When it was served, I was like "Oh!". I am not sure what I was expecting, really. It looked like any other Beef Sinigang, only the meat is pink. But as soon as my fork dug into the meat and felt how tender it was, it got me excited.

Yes, it was good. I mean, beef Sinigang is good as it is but with corned beef, it is totally different. It is like having two different dishes at the same time.

So the last time I made my homemade corned beef, I made a bigger batch having this particular dish in my mind to share with you.

The one they served us didn't have taro (gabi) in it. That is absolutely fine, of course. But adding taro gives the soup body. It makes it thicker that is so much nicer with the beef.

Cooking with taro Root

For those who have not worked with taro before, a little warning. Wear gloves when you peel them. Or use a kitchen towel so you do not touch them directly. They can cause itchiness to some people.

If not cooking immediately, soak peeled taro in water to avoid discoloration.

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