Lechon Kawali Sinigang

5 from 4 reviews



for the lechon kawali

  • 1/2kg pork belly (liempo)
  • 1/2 tsp salt
  • 1/2 tsp peppercorn
  • 2 cloves garlic
  • 1 bay leaf
  • water for boiling
  • oil for frying

for the sinigang soup

  • 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


  1. 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.
  2. While the Lechon Kawali is frying, cook the sinigang soup.
  3. Boil the water in a cooking pot.
  4. Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.
  5. Add gabi or taro. Continue to boil in low heat for 10 minutes until the gabi is tender.
  6. Add the tamarind juice or sinigang mix. Stir.
  7. Add the long green chili and boil for 3 minutes.
  8. Stir-in the okra and radish cook for 3 minutes.
  9. Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.
  10. Transfer to a serving bowl and top with the crispy Lechon Kawali.
  11. Serve as is or with steamed rice and spicy patis dipping sauce