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5.0 from 3 votes

Sinigang na Liempo sa Sampaloc

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 6
Course: Others

Ingredients

  • 2 lbs. pork belly chopped
  • 16 ounces unripe sampaloc tamarind
  • 1 bunch kangkong onchoy, cleaned and sliced
  • 3 medium gabi eddo, halved
  • 2 medium ripe red tomatoes quartered
  • 1 medium yellow onion quartered
  • 12 pieces okra
  • 3 to 4 pieces long green chili siling pansigang
  • 4 cups water
  • 2 cups beef broth
  • 2 tablespoons cooking oil
  • Fish sauce to taste

Instructions

    Cup of Yum
  1. Boil the water in a cooking pot.
  2. Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside.
  3. Meanwhile, heat the oil on another deep cooking pot.
  4. Once the oil is hot, sear the pork belly until the color turns light brown.
  5. Stir-in the tomatoes and onion. Cook for 2 minutes.
  6. Gently pour-in the water (used to boil the tamarind), but do not include the tamarind yet. Add the beef broth and gabi afterwards.
  7. Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.
  8. Put-in the okra and long green chili. Cook for 3 minutes.
  9. Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
  10. Transfer to a serving bowl.
  11. Serve with warm rice.
  12. Share and enjoy!

Nutrition Information

Serving 6g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories

% Daily Value*

Serving 6g

* Percent Daily Values are based on a 2,000 calorie diet.