How to Cook Sinigang na Lechon Kawali
A unique way of cooking pork sinigang that uses lechon kawali. This is a great idea of recycling your left over lechon kawali!
Servings: 6 servings
Calories: 236kcal
Ingredients
- 1 kilo whole pork belly slab liempo
- 1 to 2 pcs medium size onions quartered
- 3 cloves garlic crushed
- 1 pc bay leaf
- 1 Tbsp. salt
- 1 tsp ground black pepper
- water for boiling
- cooking oil or frying the pork belly
Ingredients for sinigang soup:
- 3 pcs ripe tomatoes quartered
- 300 grams fresh tamarind or sinigang sa sampalok mix, 40 grams sachet
- 1 small bunch string beans cut into 2 inch long
- 1 pc eggplant sliced diagonally
- 1 bunch kangkong use the leaves and soft parts of the stalk
- 2 pcs green chili peppers siling haba
- 5 pcs okra sliced diagonally
- 1 pc radish sliced diagonally
- 1 pc small taro root or gabi peeled and sliced
- salt and patis to taste
Instructions
How to cook the lechon kawali:
- Slice the pork belly in two to three portions so it would fit the pot. In a medium size pot, put the pork belly and enough water to cover the meat. Put also the onions, bay lea, garlic, salt and pepper.
- Bring to a boil and cook until the meat is almost tender. Don't overcook. Drain and transfer to a colander or rack to dry. Then deep fry the pork belly until golden brown. Slice to serving pieces and set aside.
To cook the sinigang na lechon kawali:
- In a pot, boil the tamarind fruit with 2 cups of water until the tamarind is soft. Strain the fruit and extract the juice. Set aside. If there are no tamarind fruit available, use sinigang powder mix.
- In a medium size pot, bring the pork broth into a boil. Then add tomatoes and gabi and boil until tender.
- Then pour the tamarind juice. If fresh tamarind is not available, then use sinigang mix. Then add 2 cups water or rice washing.
- Then add in the string beans, okra, eggplants and radish and continue cooking for about 2 minutes. Add some patis to taste if desired, then add the kangkong and siling haba. Simmer for 1 minute more.
- Add in the lechon kawali, stir and simmer for 1 minute or less. Or you can just add the lechon kawali upon serving. Serve hot.