Sinigang na Inihaw na Liempo
Level up your everyday sinigang! This Sinigang inihaw na liempo is a delicious take on our classic Filipino sour soup using grilled pork belly for a hint of smoky flavor. The perfect comfort food for a chilly day!
Servings: 6 Servings
Calories: 852kcal
Ingredients
- 2 pounds pork belly, sliced into ½-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
- 6 pieces 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
- 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, cover, 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.
- 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.
If Using Fresh Tamarind
- 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 the juice. Discard seeds and skins.
- Pour tamarind juice into the pot.
Notes
Slice the pork belly in uniform thickness to ensure even cooking. I suggest about ½-inch thickness so they'll cook to tenderness quicker.
Nutrition
Calories: 852kcal | Carbohydrates: 15g | Protein: 18g | Fat: 81g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 109mg | Sodium: 172mg | Potassium: 1099mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6703IU | Vitamin C: 87mg | Calcium: 204mg | Iron: 3mg