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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 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 852 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 2 pounds pork belly, sliced into ½-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 beans, 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 ½ packages (1.41 ounces each) tamarind base powder
- 1 bunch bok choy, ends trimmed and separated into leaves
Instructions
- 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.
Cup of Yum
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.
Notes
- Slice the pork belly in uniform thickness to ensure even cooking. I suggest about ½-inch thickness so they'll cook to tenderness quicker.
Nutrition Information
Calories
852kcal
(43%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
81g
(125%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
9g
Monounsaturated Fat
37g
Cholesterol
109mg
(36%)
Sodium
172mg
(7%)
Potassium
1099mg
(31%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
6703IU
(134%)
Vitamin C
87mg
(97%)
Calcium
204mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 852
% Daily Value*
| Calories | 852kcal | 43% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 81g | 125% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 109mg | 36% |
| Sodium | 172mg | 7% |
| Potassium | 1099mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 6703IU | 134% |
| Vitamin C | 87mg | 97% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.