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Sinigang na Inihaw na Liempo in a wooden serving bowl
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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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 852kcal


  • 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
  • 6 pieces okra, ends trimmed
  • 2 banana or finger chilies
  • 15 large tamarind pods 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, 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.


Slice the pork belly in uniform thickness to ensure even cooking. I suggest about 1/2-inch thickness so they'll cook to tenderness quicker.


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