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!
Course: Main Entree
- 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 Â½-inch thick half-rounds
- Â½ bunch long beans, ends trimmed and cut into 3-inch lengths
- 1 eggplant, ends trimmed and sliced to Â½-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 theyâ€™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
â€œThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.â€