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Sinigang na Lechon Kawali
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4 from 1 vote

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!
Prep Time12 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 27 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: lechon kawali sinigang, sinigang na lechon kawali
Servings: 6 servings
Calories: 236kcal
Author: Manny


  • 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


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.