If you are absolutely in love with the sharp sourness that only sinigang can give, then you can head to Bench Cafe to try out their Sinigang sa Santol. Instead of using sampaloc, santol becomes the souring agent. This makes the broth extra sour, and you know this at first whiff. We recommend having it with the sugpo, but the beef tadyang and pork belly are great choices for a more savory palate.
[Cook this: Sizzling Salmon Sinigang]