Sinigang na Inihaw na Liempo – Best Recipes Ever

Sinigang na Inihaw na Liempo

Try this delicious take on our classic Filipino sour soup! Sinigang na Inihaw na Liempo, made with grilled pork belly, vegetables, and tamarind broth is a delicious medley of smoky and tangy flavors. Serve with steamed rice or enjoy on its own for the perfect cold day comfort food.

Sinigang na Inihaw na Liempo in a wooden serving bowl

Do you love sinigang but craving a bit of variety? This sinigang na inihaw na liempo is a simple but delicious recipe to take our classic Filipino sour soup up a notch.

Grilling the pork belly first before finishing it off in the usual sinigang fixings is an easy way to level up this otherwise everyday dish. The meat’s smoky flavor and the tamarind’s sour notes marry into a delectable medley that’s sure to hit the spot!

pork belly strips, pechay, eggplant, onions, tomatoes, gabi, tamarind powder, okra, sitaw, radish

Ingredient notes

  • 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
  • Sinigang is a classic Filipino soup characterized by its sour and savory medley of flavors. It’s popular comfort food in the Philippines,  usually served on its own or paired with steamed rice on rainy days to ward off the cold.Like adobo, the term sinigang describes more a cooking method than a particular dish as it comes with many variations. It can be made with protein such as pork, fish, shrimp, beef, and chicken and souring agents such as tamarind, guava, green mango, calamansi, kamias, batuan, santol, and other native fruits.
    pouring water over pork spare ribs in a pot

    Ingredients

    • Pork-while you can use meatier and leaner parts such as pork shoulder (kasim), I recommend bony cuts such as spare ribs, pork belly with ribs, hocks and knuckles, tailbone or neck bones for better flavor
    • Tomatoes-use ripe, juicy tomatoes
    • Onion-peeled and quartered
    • Fish sauce-brings umami flavor; you can swap with salt if you prefer
    • Gabi-adds a starchy component to the dish and thickens the broth
    • Radish (labanos)
    • Sitaw (long beans), eggplant, okra, bok choy-these are the vegetables I used but feel free to use other local produce available such as kangkong (water spinach) and pechay
    • Tamarind-can be fresh pods, paste, or powder mixes
    • Banana or finger chili peppers (siling haba)-adds a mild heat; optional and can be omitted
    • How to make from scratch

      I usually use packaged tamarind mixes as the fresh fruit is not always available in my area. Although these powder flavorings are easy and convenient to use, nothing beats pork sinigang from scratch! Just follow the steps below on how to use green tamarind pods.

      • Wash tamarind pods under cold, running water to remove any grit or dirt from the skins.
      • Place in a saucepan with about 1 cup water and bring to a boil. Cook for about 4 to 5 minutes until soft and outer skins begin to burst.
      • Using a fork, mash the tamarinds to release the pulp.
      • In a fine-mesh strainer set over a bowl, place the 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.
      pouring broth in a bowl of sinigang na baboy

      How to serve and store

      • Pork sinigang is delicious on its own or with steamed rice. For the complete experience, serve it with fish sauce and chili peppers on the side for dipping.
      • Store leftovers in 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.

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