Sinigang is a Filipino soup or stew characterized by its sour flavor which traditionally, is from tamarind (sampalok). But other fruit can also be used to make this dish sour like guava, calamansi, kamias, raw mango or this fruit from Palawan called candes.
Sinigang is my daughter, ykaie’s, favorite and one of mine.♥
I’ve made pork, beef and fish sinigang. I’ve used tamarind, guava, kamias, santol and knorr sinigang mix in cooking it…
I even made Pork Sinigang with Strawberries when it got popular in Baguio and I couldn’t go there to try it.
I love my Sinigang with lots of Okras, Ykaie favors kangkong. But since she eats only the leaves, I take the stalk off them before I give it to her.
Sinigang is truly a comfort food, specially now that it’s the rainy days. This is the most requested “ulam” {viand} in our home, second to tuyo/dried salted fish.
My favorite is Beef Sinigang. I love fatty beef parts and sometimes, I even put bone marrows to make it more flavorful. Not for the faint of heart, I know. I just can’t help it.
KCC or Kulinarya Cooking Club’s Theme this month is SINIGANG. I wanted to make Sinigang na Lechon for the longest time but for some reason, it just didn’t push through. Maybe it has something to do with the leftover lechon being made into Paksiw, as usual, before I could say a word..LOL!
Well, now that I was able to make it, I would say that this is one of the best things that you can do with leftover Lechon {Spit-Roasted Pork}. The crispy skin becomes soft and very tasty. The spoonful of rice I ate with the soup-soaked-skin is like a bomb of flavor exploding everytime I chew on it.
PrintSinigang na Lechon/Roasted Pork in Tamarind Soup
Most people sauté garlic, onions and tomatoes with the meat but I think it only add up to the oil content of the dish. Straight boiling of the meat will taste the same.
Ingredients
- 750 g Lechon/Roasted Pork, cut into chunks
- ¼ kg unripe tamarind, boiled and juices squeezed out or
- a packet of instant tamarind soup base
- 200g of swamp cabbage leaves
- 200g okra, cut into 1-inch pieces
- 1 horse radish, sliced
- 5 pcs, taro/gabi, cut into pieces
- 6 cups water or rice wash
- 3 tbsp fish sauce
Instructions
- Boil lechon chunks in a pot with water or rice wash. Simmer for 15 minutes for the soup to be infused with the flavor of the lechon.
- Add the tamarind juices/instant tamarind soup base.Stir.
- Add fish sauce, taro/gabi and horseradish. Simmer for 5 minutes.
- Add okra and simmer for another 2 minutes.
- Add the Swamp Cabbage and simmer for another 2 minutes.
- Serve with steamed rice.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Drop by the blogs of the other KCC members.There’s a tab up there and everybody’s listed. Give me a holler if you’re a member and you can’t find yourself on the list. Thanks!
54 Responses
uuuuyyyy jackpot! sarap nito ngayung umuulan.
uuuuyyyy jackpot! sarap nito ngayung umuulan.
I see why the soup is a favorite. Looks delicious!
Dobkeng sarap
★★★★★
yum! parang nalasahan ko na sa picture pa lang. lol 🙂 good job!
Kung malapit lang ako jan, makikikain ako sa inyo hehehe.
Peach, your pictures are always so nice! Turuan mo naman ako kung paano mag-fashion ng plate. Laging boring yung sa akin eh LoL.
I never tried anything like this, but it looks really tasty 🙂
http://365dayswithoutsweets.blogspot.com/
looks amazing…
Tasty Appetite
Yummy lechon! pampabata haha
http://www.lyzalane.info/2011/07/ftf-polvoron-cheese-rolls.html
Ang sarap ng sabaw nito .. huhuhu nakamiss sa quezon sawa ng ganto hahah
sarap!! 😀
Mmmm…beautiful bowl of soup. I love the flavorings and the ingredients. I totally want a bowl for myself 😀
That looks so good. I like the way you shot this dish with your angle, lighting, and especially the styling that is clean! Okay, this is what I call a cookbook cover shot! I love it Peachy, I really do! This is a share post for sure.
My mouth waters as I read your post. Thank you for sharing the recipe. Does the lechon skin stay crispy?
that lechon skin looks so crispy! usually when we cook the leftovers they’d go all curly! lol
Pareho pala kami ni Ykaie, mahilig sa Okra. 🙂
Wow, strawberries in sinigang….definitely new! must try…
wow! sinfully YU-UH-MMY!!! want SOME.. 🙂
WOW, those were really delicious food. Seems so festive! I’ve never tried one, well seems like pretty good option dish to make this weekend. I’ll be keeping the recipe. Thanks.
Wow! This is super-licious! I can just hear the crackling of the crisp lechon ! Thanks for sharing! I was so mesmerized by the pics, couldn’t take my eyes off it! Thanks! I’m a new KCC member, and the Sinigang will be my 2nd post.
Oh, lechon! How I remember it fondly from childhood family gatherings. It looks delicious.
Wow that pork sinigang with strawberries is new to me. I like to try that but I like to cook pork sinigang with a bit of fat belly, it’s hard to find pork belly here ^_^
Adobong squid
love love the food photography, i should ask some tips from you 😀 and you did such a great job in plating as well 😀
yummy! looks really, really good! i love the presentation…beautifully done! visiting from FTF, have a great weekend! :
lovely photography! that crunchy lechon skin is so inviting.
Hi Peachy!
Lovely take on Sinigang, the lechon looks so glorious!
wow, lechon can be made into sinigang too? i was also pleasantly surprised about your pork and strawberry sinigang before. i like beef sinigang too but the part i like is the short ribs. it takes a long time to cook it but it’s so tasty coz the beef fat really oozes out and adds tons of flavor to the soup. 🙂
I love recipes that make good use of leftovers. Especially super tasty leftovers like lechon!
Looks delicious!
Awww..never tried the lechon sinigang. Maybe I should try this…anyway, was here for FTF.
We attended a party two weeks ago, and the hosts asked me to take home a large portion of the leftover lechon. I was telling the other guests to take some too as it was too much for me to take. Everyone was surprised when I told them to make sinigang out of it. The lechon was all gone in no time. Hosts’ problem on where to store the left over lechon is done hehe.
I love sinigang lechon. It’s a great alternative to the lechon paksiw .
Yummy sinigang na lechon! I first tasted sinigang na lechon at KKK in Megamall, and I loved it! Happy FTF! Here’s my entry: http://www.delightmyappetite.com/2011/07/food-trip-friday-bigby%E2%80%99s-cafe-and-restaurant/
this looks so vibrant and nourishing. I’ve never tried tamarind soup. I know I would love it if I tried it.
Sarap naman! Mmmmm! 🙂
Wow, sinigang na lechon sounds yummy! Beautiful pics of your sinigang 🙂
Gosh! Probably the best sinigang ever. The sourness would probably cut through the fattiness of the pork. I can imagine how super sarap the broth is.
The lechon would be something my husband would love. great take on this dish.
kagutom naman!
kagutom naman to.
Looks so inviting! I don’t think I ever had roasted pork in tamarind soup before.
I love your sinigang variants! totally unique. I had read that strawberry sinigang before and still havent tried it, will wait till the strawberry season kicks in here
impressive concoction … double yum sinigang
Amazing whole roasted!
Always the enjoy the crackling crisp skin! Yum
That picture is gorgeous!
Wow that’s some pig! I love the stew with tamarind!
Lookd delicious! This is definitely new to me..will give it a try! 🙂
Wow, this is one of the yummiest sinigang I’ve seen and I love the “handsome” roasted pig.:)
Oh! This look delicious, absolutely mouthwatering dish. The roasted pig looks perfect.
Hope you are having a fantastic week 🙂
That looks amazing. The changes are very slim that I would have leftover from a roasted pig but hey you never know… it looks beautiful
I had this when I went home last year – apparently it’s the new thing after Sinigang na Corned Beef!? Sobrang sarap.. makes me wish I could have some.
Both sinigang and Lechon is really popular in the philippines, and having them both in a single recipe must be really nice, I will definitely try this at home.
hope you like it..
Dobleng sarap,nanunuot ang linamnam
★★★★★
Hindi ko pa na try ito mommy. Pero mukhang masarap naman. Masarap ang sinigang, masarap din ang lechon. Kapag pinagsama mas pinasarap.
★★★★★