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When it comes to naming your favorite Filipino food, people usually fall into two camps: the soups, and the meats. Under soups you have your tinolang manok, your nilaga, and, undoubtedly, the ever popular sinigang as champions of Filipino cuisine. But on the other hand, crispy pata, liempo, and of course, lechon and lechon kawali take the cake. At first blush, it may seem difficult to harmonize these two types of dishes—both so distinct, with their own enjoyable qualities. But what if I told you there no longer had to be any sense of contrast? Filipinos are innovative with their food, and there’s no better way to enjoy all our favorite dishes than to combine them into one. This is why today, we present none other than the killer crispy sinigang!
Tart, crunchy, and sinfully delicious; your Filipino food dreams will definitely come true once you meet this crispy sinigang recipe! Everything you love about sinigang, from the sour broth to the hearty veggies, will meet everything you love about crisp and indulgent pork belly. Together, these two make an unstoppable team; it’s almost a wonder why we didn’t think to do this sooner!
This Killer Crispy Sinigang combines two Filipino classics: namely, liempo and sinigang.
Everyone loves liempo; it’s hard not to! It’s the perfect cut of indulgent and tender, and if cooked well it can melt oh too easily in your mouth. The pork belly in this dish is air dried, making it crispy even with the presence of the classic soup. And the marinade of this dish, in order to really bring out those sinigang flavors, is even more special. Instead of just the usual salt and pepper rub, we’ll be using some Knorr Sinigang sa Sampaloc mix! Combine that and the Knorr Liquid Seasoning, and you’ll have for yourself pieces of liempo that’s crispy but still manages to taste like the timeless sinigang.
And speaking of, any sinigang recipe just wouldn’t be complete without the myriad of vegetables that come in a warm and hearty broth. String beans, spinach, eggplant, okras, and daikon radishes all have a part to play in this delightful combination. With their own layers of crunchiness, softness, and varying flavors, each veggie’s presence will make your crispy sinigang all the more enjoyable. Plus, the presence of long green peppers goes perfectly with some patis that you can dip your liempo in later!
Cooking Killer Crispy Sinigang may take quite a while, so it’s best to start early or reserve most of your morning for making this dish. A lot of the process goes into ensuring that your pork belly is flavorful and crisp, and that it’s as tender as it can be on the inside. Rest assured that all your time and efforts will be worth it when you dig in and see just how delicious this crispy sinigang will be!
What are you waiting for? Let’s make this killer crispy sinigang together!
Heat 3 tablespoons of cooking oil in a pot, and sauté your garlic, onions, and tomatoes. Add your 2 lbs. of pork belly when your onions soften, and cook until you get a nice light brown color on the outside of your pork. Add 4 cups of water to the pot, bringing it to a boil before adding the Knorr Sinigang sa Sampaloc Recipe mix. Don’t use all of the mix, though; save at least a tablespoon for later!
Cover the pot and boil your pork on low heat, so as not to rush the cooking process. We don’t want to end up with tough meat, after all. Keep your heat on low and keep it cooking until your pork tenderizes. This may take about 45 minutes, depending, too, on how thick your pork belly cut is. When your pork belly is already tender, remove it from the pot and let it cool. Then, begin rubbing the remaining sinigang mix all over the pork. Add a tablespoon of liquid seasoning, and air dry the pork for at least three hours. A tip is to soak it under the sun for the best results.
Heat your remaining cooking oil. Then, deep fry the pork belly until it’s as crispy as you want it to be. You can double fry it if you want, too—a la bagnet! By now, your mouth may be watering with how simply irresistible your liempo looks, but don’t worry; you’re nearly done!
Boil your sinigang one last time, then add the remaining vegetables. Cook for about 5 minutes, and season with black pepper and fish sauce to taste. After, you can now arrange your crispy sinigang in a bowl. Put your soup and veggies in first, followed closely by that sumptuous pork.
Now — finally — you and your family can dig in! Share and enjoy this killer crispy sinigang, and let us know what you think!
- 2 lbs. Pork Belly
- 44 grams Knorr Sinigang sa Sampaloc mix
- 1 tablespoon Knorr Liquid Seasoning
- 1 bunch string beans
- 1 bunch spinach
- 1 eggplant sliced
- 10 okras
- 3 ounces daikon radish sliced
- 3 long green peppers
- 1 onion wedged
- 2 tomatoes wedged
- 3 cloves garlic crushed
- 4 cups water
- 2 cups cooking oil
- Ground black pepper and fish sauce to taste
- Heat 3 tablespoons of cooking oil in a cooking pot. Saute garlic, onion, and tomato.
- Add the pork belly once the onion softens. Cook until the outside of the pork turns light brown.
- Pour the water into the pot. Let it boil. Add Knorr Sinigang sa Sampaloc Recipe mix (save 1 tablespoon for later use). Cover the pot and boil the pork in low heat setting until the pork tenderizes (around 45 minutes).
- Remove the pork belly from the cooking pot. Let it cool down. Rub the remaining sinigang mix all over the pork and then add Knorr Liquid Seasoning. Air dry the pork for at least 3 hours (note: it is better to soak it under the sun for best results).
- Heat the remaining cooking oil. Deep- fry the pork belly until crispy (note: you can double fry it too).
- Boil the soup on more time and then add the remaining vegetables. Cook for 5 minutes.
- Season with ground black pepper and fish sauce. Arrange the soup and vegetables in a bowl and then top with crispy pork.
- Serve. Share and enjoy!