Pro Tips
**Chef's Tips & Troubleshooting:**
- Add vegetables in order of cooking time: root veggies first, then leafy greens last.
- Some regions add kangkong (water spinach) only at the very end, just until wilted.
- For a richer broth, use pork bones or add a piece of pork hock to the stock.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. No fish sauce (patis)? Soy sauce or Worcestershire sauce are decent substitutes in cooked dishes. For a closer match, try anchovy paste dissolved in water. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. For soup/stew dishes, reheat on the stovetop over medium-low heat rather than the microwave. Gentle stovetop reheating preserves the texture of vegetables and meat.
Sinigang na Inihaw na Liempo
Try this delicious take on our classic Filipino sour soup! Sinigang na Inihaw na Liempo, made with grilled pork belly, vegetables, and tamarind broth is a delicious medley of smoky and tangy flavors. Serve with steamed rice or enjoy on its own for the perfect cold day comfort food.
Instructions
- Add seasoning of pork with salt and pepper and marinate for about 10 to 15 minutes.
- Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.
- In a pot on medium heat, combine pork and water and Get it boiling.
- Add onions and tomatoes. Turn down the heat and cover it, and let it simmer gently for about 3 to 5 minutes.
- Add gabi and cook for about 6 to 8 minutes or until almost tender.
- Add radish and cook for about 2 to 3 minutes.
- Add long beans. Keep cooking for about 2 minutes.
- Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.
- If using packaged tamarind base, add to pot and stir until completely dissolved. Add salt and pepper to taste.
- Drop in bok choy and Keep cooking for about 1 minute. Serve it while it's hot.
- Wash tamarind and place in a pot with 1 cup water. Get it boiling and Cook it until soft and outer skins begin to burst.
- With a fork, mash tamarinds. In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice. Discard seeds and skins.
- Pour tamarind juice into the pot.
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Pro Tips & Troubleshooting
- Add vegetables in order of cooking time: root veggies first, then leafy greens last.
- Some regions add kangkong (water spinach) only at the very end, just until wilted.
- For a richer broth, use pork bones or add a piece of pork hock to the stock.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
No fish sauce (patis)? Soy sauce or Worcestershire sauce are decent substitutes in cooked dishes. For a closer match, try anchovy paste dissolved in water.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
For soup/stew dishes, reheat on the stovetop over medium-low heat rather than the microwave. Gentle stovetop reheating preserves the texture of vegetables and meat.
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