sulpang

Sulpang is a traditional Filipino dish originating from the Visayas region, particularly in the province of Cebu. The name "sulpang" comes from the Cebuano word for "soup," reflecting its primary form as a hearty, broth-based meal. The dish is known for its simplicity and use of locally available ingredients, making it a staple in many Filipino households.

Sulpang typically consists of a rich, savory broth made from pork or chicken bones, simmered for hours to extract maximum flavor. The broth is often seasoned with garlic, onions, ginger, and chili peppers, giving it a fragrant and slightly spicy taste. Common additions include leafy greens like kangkong (water spinach), bitter melon, or spinach, which are cooked until tender. Other ingredients may include fish or shrimp, as well as vegetables like eggplant, string beans, or squash.

The dish is often served with steamed rice and sometimes accompanied by a side of fried garlic or a sprinkle of calamansi (a citrus fruit) for added brightness. Sulpang is versatile, allowing for regional variations—some versions include coconut milk for a creamier texture, while others incorporate fermented fish like *bagoong* for extra umami depth.

Beyond its role as a meal, sulpang holds cultural significance in Filipino cuisine, representing resourcefulness and the blending of indigenous and Spanish influences. It remains a beloved comfort food, cherished for its nourishing qualities and simple yet satisfying preparation.