Sinigang na Lechon/Roasted Pork in Tamarind Soup

5 from 3 reviews

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.