Sinigang na Inihaw na Liempo is a delicious take on a popular Filipino sour soup made with grilled pork belly and vegetables in tangy tamarind broth. Served with steamed rice or on its own, it’s the perfect cold day comfort food.
Sinigang na inihaw na liempo is my newly discovered take on the iconic sinigang and one that has rightly become my personal favorite. I came across this recipe early this morning and I wasted no time getting it on our dinner table to enjoy.
I was curious how well the flavors of the grilled meat will marry with the sour notes of the soup plus the fortunate happenstance that I did have a few rashers of inihaw na liempo leftover from our dinner yesterday and the idea of lunch ready in less time were incentives enough to get me cooking ASAP.
And I am glad I did! May I just say, BEST. SOUP. EVER? Indeed, the smoky flavor of the meat and the lip-puckering tang of the broth were a match made in nom nom heaven! Add your favorite sinigang fixin’s and you have a great savory dish the whole family will love.
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Sinigang na Inihaw na Liempo is a delicious take on a popular Filipino sour soup made with grilled pork belly and vegetables in tangy tamarind broth. Delicious served with steamed rice, it's the perfect cold day comfort food.
- 2 pounds pork belly, sliced into 1/2-thick strips
- salt and pepper to taste
- 8 cups water
- 1 medium onion, peeled and quartered
- 2 large tomatoes, quartered
- 4 pieces gabi, peeled and halved
- 1 (6-inch) radish, peeled and sliced to ½-inch thick half-rounds
- ½ bunch long beans, ends trimmed and cut into 3-inch lengths
- 1 eggplant, ends trimmed and sliced to ½-inch thick half-rounds
- 5 to 6 pieces okra, ends trimmed
- 2 banana or finger chilies
- 15 large tamarind pieces or 1-1/2 packages (1.41 ounces each) tamarind base powder
- 1 bunch bok choy, ends trimmed and separated into leaves
Season 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 over medium heat, combine pork and water and bring to a boil. Add onions and tomatoes. Lower heat and simmer 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. Continue to cook for about 2 minutes. Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.
Add pork and continue to cook for about 3 to 5 minutes or until heated through.
If using packaged tamarind base, add to pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Serve hot.
Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook 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 juice. Discard seeds and skins. Pour tamarind juice into the pot.