Sinigang na Lechon (Roasted Pork in Tamarind Soup)

Sinigang na LechonSinigang is a Filipino soup or stew characterized by its sour flavor which traditionally, is from tamarind (sampalok). But other fruit can also be used to make this dish sour like guava, calamansi, kamias, raw mango or this fruit from Palawan called candes.

Sinigang is my daughter, ykaie’s, favorite and one of mine.

I’ve made pork, beef and fish sinigang. I’ve used tamarind, guava, kamias, santol and knorr sinigang mix in cooking it…

Sinigang na LechonI even made Pork Sinigang with Strawberries when it got popular in Baguio and I couldn’t go there to try it.

I love my Sinigang with lots of Okras, Ykaie favors kangkong. But since she eats only the leaves, I take the stalk off them before I give it to her.

Sinigang is truly a comfort food, specially now that it’s the rainy days. This is the most requested “ulam” {viand} in our home, second to tuyo/dried salted fish.

My favorite is Beef Sinigang. I love fatty beef parts and sometimes, I even put bone marrows to make it more flavorful. Not for the faint of heart, I know. I just can’t help it.

KCC or Kulinarya Cooking Club’s Theme this month is SINIGANG. I wanted to make Sinigang na Lechon for the longest time but for some reason, it just didn’t push through. Maybe it has something to do with the leftover lechon being made into Paksiw, as usual, before I could say a word..LOL!

Well, now that I was able to make it, I would say that this is one of the best things that you can do with leftover Lechon {Spit-Roasted Pork}. The crispy skin becomes soft and very tasty. The spoonful of rice I ate with the soup-soaked-skin is like a bomb of flavor exploding everytime I chew on it.

Sinigang na Lechon/Roasted Pork in Tamarind Soup
Most people sauté garlic, onions and tomatoes with the meat but I think it only add up to the oil content of the dish. Straight boiling of the meat will taste the same.
  • 750 g Lechon/Roasted Pork, cut into chunks
  • ¼ kg unripe tamarind, boiled and juices squeezed out or
  • a packet of instant tamarind soup base
  • 200g of swamp cabbage leaves
  • 200g okra, cut into 1-inch pieces
  • 1 horse radish, sliced
  • 5 pcs, taro/gabi, cut into pieces
  • 6 cups water or rice wash
  • 3 tbsp fish sauce
  1. Boil lechon chunks in a pot with water or rice wash. Simmer for 15 minutes for the soup to be infused with the flavor of the lechon.
  2. Add the tamarind juices/instant tamarind soup base.Stir.
  3. Add fish sauce, taro/gabi and horseradish. Simmer for 5 minutes.
  4. Add okra and simmer for another 2 minutes.
  5. Add the Swamp Cabbage and simmer for another 2 minutes.
  6. Serve with steamed rice.


Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

Drop by the blogs of the other KCC members.There’s a tab up there and everybody’s listed. Give me a holler if you’re a member and you can’t find yourself on the list. Thanks!


  1. says

    Kung malapit lang ako jan, makikikain ako sa inyo hehehe.

    Peach, your pictures are always so nice! Turuan mo naman ako kung paano mag-fashion ng plate. Laging boring yung sa akin eh LoL.

  2. Anonymous says

    That looks so good. I like the way you shot this dish with your angle, lighting, and especially the styling that is clean!  Okay, this is what I call a cookbook cover shot!  I love it Peachy, I really do! This is a share post for sure.

  3. flyer printing says

    WOW, those were really delicious food. Seems so festive! I’ve never tried one, well seems like pretty good option dish to make this weekend. I’ll be keeping the recipe. Thanks.

  4. says

    Wow! This is super-licious! I can just hear the crackling of the crisp lechon ! Thanks for sharing! I was so mesmerized by the pics, couldn’t take my eyes off it! Thanks! I’m a new KCC member, and the Sinigang will be my 2nd post.

  5. kim,usa says

    Wow that pork sinigang with strawberries is new to me. I like to try that but I like to cook pork sinigang with a bit of fat belly, it’s hard to find pork belly here ^_^ 
    Adobong squid

  6. Cheerful says

    yummy! looks really, really good! i love the presentation…beautifully done! visiting from FTF, have a great weekend! :

  7. says

    wow, lechon can be made into sinigang too? i was also pleasantly surprised about your pork and strawberry sinigang before. i like beef sinigang too but the part i like is the short ribs. it takes a long time to cook it but it’s so tasty coz the beef fat really oozes out and adds tons of flavor to the soup. :)

  8. says

    We attended a party two weeks ago, and the hosts asked me to take home a large portion of the leftover lechon.  I was telling the other guests to take some too as it was too much for me to take.  Everyone was surprised when I told them to make sinigang out of it.  The lechon was all gone in no time.  Hosts’ problem on where to store the left over lechon is done hehe.
    I love sinigang lechon.  It’s a great alternative to the lechon paksiw .

  9. Adora Ding says

    Gosh! Probably the best sinigang ever. The sourness would probably cut through the fattiness of the pork. I can imagine how super sarap the broth is.

  10. says

    I love your sinigang variants! totally unique. I had read that strawberry sinigang before and still havent tried it, will wait till the strawberry season kicks in here

  11. Juliana says

    Oh! This look delicious, absolutely mouthwatering dish. The roasted pig looks perfect.
    Hope you are having a fantastic week :-)

  12. says

    That looks amazing. The changes are very slim that I would have leftover from a roasted pig but hey you never know… it looks beautiful

  13. says

    I had this when I went home last year – apparently it’s the new thing after Sinigang na Corned Beef!? Sobrang sarap.. makes me wish I could have some.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: