Sinigang na Inihaw na Liempo

Sinigang na Inihaw na Liempo

Try this delicious take on our classic Filipino sour soup! Sinigang na Inihaw na Liempo, made with grilled pork belly, vegetables, and tamarind broth is a delicious medley of smoky and tangy flavors. Serve with steamed rice or enjoy on its own for the perfect cold day comfort food. Do you love sinigang but craving…

Try this delicious take on our classic Filipino sour soup! Sinigang na Inihaw na Liempo, made with grilled pork belly, vegetables, and tamarind broth is a delicious medley of smoky and tangy flavors. Serve with steamed rice or enjoy on its own for the perfect cold day comfort food.

Do you love sinigang but craving a bit of variety? This sinigang na inihaw na liempo is a simple but delicious recipe to take our classic Filipino sour soup up a notch.

Grilling the pork belly first before finishing it off in the usual sinigang fixings is an easy way to level up this otherwise everyday dish. The meat’s smoky flavor and the tamarind’s sour notes marry into a delectable medley that’s sure to hit the spot!

Ingredient notes

  • Pork– the best cut to use is the belly which grills easier and quicker and has a good mix of fat and meat for flavor
  • Tomatoes– I like to use the Roma variety as I find them juicier and sweeter
  • Vegetables– the recipe includes the usual sinigang fixings such as bok choy, yard beans, okra, radish, and eggplant, but feel free to use other leafy greens such as kangkong (water spinach) or mustard leaves.
  • Gabi– also called taro; adds texture and helps thickens the broth
  • Tamarind– you can use fresh pods, powder base, or paste
  • Finger chili peppers– siling haba or pangsigang is optional, but recommended if you want to add a mild heat

Grilling steps

  • Slice the pork belly in uniform thickness to ensure even cooking. I suggest about 1/2-inch thickness so they’ll cook to tenderness quicker.
  • Season with a simple salt and pepper or check out my inihaw na liempo recipe for a more intense flavor.
  • Cook the meat over charcoal or on a tabletop grill.

How to serve and store

  • Sinigang na inihaw na liempo is delicious on its own or with steamed rice. Serve it with spiced fish sauce for dipping to kick the umami taste.
  • Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
  • Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval to distribute heat.

Sinigang na Liempo sa Sampaloc with Gabi is version of pork sinigang that makes use of fresh tamarind and pork belly. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice, or 2 cups, perhaps. This recipe depicts the traditional method of cooking sinigang during the early days when instant sinigang mix is not yet available.

Tips in Cooking Pork Sinigang (Liempo) sa Sampaloc

The vegetables that I used for this pork sinigang recipe includes okra, onchoy (Chinese kangkong), onion,  tomato, and gabi (eddo). You can add more vegetables if desired. I suggest adding the following vegetables for better results: string beans, eggplant, and daikon radish. Also, the sourness will depend on the amount of tamarind that you are using.

Try to add more tamarind if you think that the soup is not sour enough. The gabi or eddo makes the soup thicker and it helps the soup taste better. Make sure to add it in the middle of the process wherein it has time to cook until soft and almost diluted in the liquid.

Try this Sinigang na Liempo sa Sampaloc with Gabi (Pork Sinigang). Let me know what you think.

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