Sinigang is a popular dish in the Philippines, and there are several regional variations of the dish.:
Sinigang na Baboy - this is the most common variation of sinigang, and is typically made with pork as the main protein. It is often sour and savory, with a slightly thick broth, and is often served with steamed rice.
Sinigang na Hipon - this variation uses shrimp as the main protein, and is popular in coastal areas where seafood is plentiful. The shrimp is often cooked in the broth with the vegetables, which can include kangkong (water spinach), tomatoes, onions, and radishes.
Sinigang na Bangus - this version uses bangus (milkfish) as the main protein, and is a popular dish in the Philippines. The fish is often cooked with vegetables such as tomatoes, onions, and taro, and is known for its sour and savory taste.
Sinampalukang Manok - this is a sour soup dish made with chicken and tamarind leaves or fruit, which give the soup its distinct sour flavor. It is often cooked with other vegetables such as onions, tomatoes, and peppers.
Sinigang sa Miso - this variation uses miso paste to add a unique flavor to the sour soup base. It is often made with pork, shrimp, or fish, and is typically served with steamed rice.
These are just a few examples of the regional variations of sinigang in the Philippines. Each region may have their own unique ingredients and methods for preparing the dish.