Try this delectable variation on the traditional Filipino sour soup! A delicious medley of smoky and tangy flavours, sinigang na inihaw na liempo is made with grilled pork belly, vegetables, and tamarind broth. For the ideal comfort food on a chilly day, serve with steamed rice or eat alone.
Table Of Contents
- Ingredient notes
- Grilling steps
- How to serve and store
- More sinigang recipes
- Sinigang na Inihaw na Liempo
Do you enjoy singing but wish there were more options? This straightforward but mouthwatering recipe for sinigang na inihaw na liempo ups the ante on the traditional Filipino sour soup.
It’s simple to elevate this dish by grilling the pork belly first and then adding the traditional sinigang fixings. The smoky flavor of the meat and the sour notes of the tamarind combine to create a delicious medley that is sure to satisfy!
- Pork– the best cut to use is the belly which grills easier and quicker and has a good mix of fat and meat for flavor
- Tomatoes– I like to use the Roma variety as I find them juicier and sweeter
- Vegetables– the recipe includes the usual sinigang fixings such as bok choy, yard beans, okra, radish, and eggplant, but feel free to use other leafy greens such as kangkong (water spinach) or mustard leaves.
- Gabi– also called taro; adds texture and helps thickens the broth
- Tamarind– you can use fresh pods, powder base, or paste
- Finger chili peppers– siling haba or pangsigang is optional but recommended if you want to add a mild heat
- 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.
- Season with a simple salt and pepper or check out my inihaw na liempo recipe for a more intense flavor.
- Cook the meat over charcoal or on a tabletop grill.
How to serve and store
- Sinigang na inihaw na liempo is delicious on its own or with steamed rice. Serve it with spiced fish sauce for dipping to kick the umami taste.
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval to distribute heat.
- 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 bean 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) of 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 it in a pot with 1 cup of water. Bring to a boil and cook until soft and the 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.
To ensure even cooking, cut the pork belly into uniform-thick slices. I advise a thickness of about 1/2 inch so they cook more quickly and become tender.