Lechon Kawali Sinigang
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
- 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