← Back to recipes
Sinigang na Inihaw na Liempo

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.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb pork belly, sliced into ½-thick strips
  • 0 salt and pepper to taste
  • 8 cup water
  • 1 medium onion, peeled and quartered
  • 2 large tomatoes, quartered
  • 4 piece gabi, peeled and halved
  • 1 (6-inch) radish, peeled and sliced to ½-inch thick half-rounds
  • 0.5 bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 piece eggplant, ends trimmed and sliced to ½-inch thick half-rounds
  • 6 piece okra, ends trimmed
  • 2 banana or finger chilies
  • 15 large tamarind pods or 1 ½ packages (1.41 ounces each) tamarind base powder
  • 1 bunch bok choy, ends trimmed and separated into leaves

Instructions

  1. Season pork with salt and pepper and marinate for about 10 to 15 minutes.

  2. Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.

  3. In a pot on medium heat, combine pork and water and Get it boiling.

  4. Add onions and tomatoes. Turn down the heat and cover it, and let it simmer gently for about 3 to 5 minutes.

  5. Add gabi and cook for about 6 to 8 minutes or until almost tender.

  6. Add radish and cook for about 2 to 3 minutes.

  7. Add long beans. Keep cooking for about 2 minutes.

  8. Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.

  9. If using packaged tamarind base, add to pot and stir until completely dissolved. Add salt and pepper to taste.

  10. Drop in bok choy and Keep cooking for about 1 minute. Serve it while it's hot.

  11. 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.

  12. 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.

  13. Pour tamarind juice into the pot.