Crisp, flavorful deep fried pork belly sits on top of steaming hot Sinigang soup….
For many of us mommies, Sinigang is a weekend dish during schooldays, right? Why? Because this is one of the most requested ulams of our chikitings. Pork Sinigang is Ykaie’s ultimate favorite ulam and she can actually eat this everyday. Pero ewan ko ba, mas masarap yata ang Sinigang pag pinagsasaluhan ng buong family on a weekend lunch. It may be too hot to move at noon but it’s never too hot to slurp on that sour umami soup and bite on that tender pork fat and meat.
Ooooo, aminin!
Sinigang is just one of the many favorite dishes in my family. That’s why if you’re gonna scroll around the blog, you’ll find many sinigang versions… some are really old and needs updating… (Oops) like the Beef Sinigang, Sinigang na Bangus sa Bayabas, and Pork Sinigang sa Kamias.
You really can’t go wrong with this Filipino dish. You might even have an extra bowl of rice. If you’rre going low-carb, you might want to pair this with Cauliflower Rice or eat it with no rice at all.
OTHER SINIGANG VERSIONS YOU MIGHT LOVE…
Sinigang na Lechon 
Pork Sinigang with Strawberry 
Sinigang na Ulo ng Salmon (Salmon Head in Tamarind Soup)
- ½kg pork belly (liempo)
- ½ tsp salt
- ½ tsp peppercorn
- 2 cloves garlic
- 1 bay leaf
- water for boiling
- oil for frying
- 1 liter water
- 2 medium ripe tomato, halved
- 1 medium yellow or white onion, quartered
- 2 medium taro root (gabi), peeled and halved
- ¼ kg unripe tamarind, boiled and juices squeezed out or sinigang mix
- 2 pieces long green pepper (siling pansigang)
- 1 bundle kangkong leaves
- 1 medium radish, sliced
- 12 pieces okra
- Fish sauce (patis) to taste
- Cook the Lechon Kawali: Combine all the ingredients in a pot except for the oil. Bring to a boil and the lower the heat and simmer for 15-30 minutes. Deep fry in cooking oil until golden brown and skin is super crispy.
- While the Lechon Kawali is frying, cook the sinigang soup.
- Boil the water in a cooking pot.
- Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.
- Add gabi or taro. Continue to boil in low heat for 10 minutes until the gabi is tender.
- Add the tamarind juice or sinigang mix. Stir.
- Add the long green chili and boil for 3 minutes.
- Stir-in the okra and radish cook for 3 minutes.
- Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.
- Transfer to a serving bowl and top with the crispy Lechon Kawali.
- Serve as is or with steamed rice and spicy patis dipping sauce
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!
Subrang sarap po nito mommy.. Nakatikim po ako nito one time, the best! Kahit May sabaw, crispy pa din ang balat nung pork.. Mapapa extra rice ka talaga pag ito ang ulam… Yum!!!
Yan talga hinahanap hanap ng kids.. hindi mawawala sa isang linggo yung sinigang! Basta masabaw madaming nakakain ang mga bata!!
Yes thats true, mamsh masarap ang sinigang every weekend…kahit hindi weekend actually, pero parang masarap yang sinigang mo mamsh, ako mas et ko sinigang sa sampalok..sinigang naabok sa sampalok masarap mamsh…happy eating…😍
Wow! I’ve never tried this out! On my list for sure!
Ang sarap naman talaga ng sinigang di nakakasawa khit ulit ulitin. Another super hit siguro pag natikman ng mga anak ko. Nkalakihan na nila yan but this time me bagong twist which is lechon kawali. Thank you po for sharing.
Wow Ang sarap Naman nito momsh . Sana soon matuto Rin akong mag Luto Lalo na ganitong mga putahe Kasi talagang gusto Ng baby ko lalo na sinigang sabaw palang ulam na ..
Awesome recipe. Will surely try this.
thanks!