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 time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 lb pork belly, sliced into 1/2-thick strips
- salt and pepper to taste
- 8 cup water
- 1 medium onion, peeled and quartered
- 2 large tomatoes, quartered
- 4 pc gabi, peeled and halved
- 1 (6-inch) radish, peeled and sliced to 1/2-inch thick half-rounds
- 1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
- 1 eggplant, ends trimmed and sliced to 1/2-inch thick half-rounds
- 6 pc 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
Instructions
- 1
Season pork with salt and pepper and marinate for about 10 to 15 minutes.
- 2
Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.
- 3
In a pot over medium heat, combine pork and water and bring to a boil.
- 4
Add onions and tomatoes. Lower heat, cover, and simmer for about 3 to 5 minutes.
- 5
Add gabi and cook for about 6 to 8 minutes or until almost tender.
- 6
Add radish and cook for about 2 to 3 minutes.
- 7
Add long beans. Continue to cook for about 2 minutes.
- 8
Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.
- 9
If using packaged tamarind base, add to pot and stir until completely dissolved. Season with salt and pepper to taste.
- 10
Add bok choy and continue to cook for about 1 minute. Serve hot.
- 11
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.
- 12
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.
- 13
Pour tamarind juice into the pot.