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Home » Recipes » Lunch Recipes » Sinigang na Liempo sa Sampaloc with Gabi

Sinigang na Liempo sa Sampaloc with Gabi

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Sinigang na Liempo sa Sampaloc with Gabi is a great idea for lunch. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice — or 2 cups, perhaps.

sinigang na liempo sa sampaloc

This recipe uses fresh or fresh-frozen unripe tamarind as the souring agent, which is how it was during the early days when instant sinigang mix is not yet available.

The vegetables that I used for this recipe are the following: okra, onchoy (Chinese kangkong), onion,  tomato, and gabi (eddo). You can add more vegetables if desired.

I suggest adding the following vegetables for better results: string beans, eggplant, and daikon radish. Also, the sourness will depend on the amount of tamarind that you are using. Try to add more tamarind if you think that the soup is not sour enough.

The gabi or eddo makes the soup thicker and it helps the soup taste better. Make sure to add it in the middle of the process wherein it has time to cook until soft and almost diluted in the liquid.

Try this Sinigang na Liempo sa Sampaloc with Gabi. Let me know what you think.

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Sinigang na Liempo sa Sampaloc with Gabi

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Vanjo Merano

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

  • Boil the water in a cooking pot.
  • Put-in the tamarind and continue to boil for 45 minutes.
  • Meanwhile, heat the oil on another deep cooking pot.
  • Once the oil is hot, sear the pork belly until the color turns light brown.
  • Stir-in the tomatoes and onion. Cook for 2 minutes.
  • Gently pour-in the boiling water, but do not include the tamarind. Add the beef broth and gabi afterwards.
  • 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.
  • Put-in the okra and long green chili. Cook for 3 minutes.
  • Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
  • Transfer to a serving bowl.
  • Serve with warm rice.
  • Share and enjoy!

Nutrition

Serving: 6g

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Reader Interactions

Comments

  1. Magie Ison says

    October 23, 2014 at 6:33 am

    Its my favorite look super yummy.

    Reply
  2. Charlotte says

    June 1, 2014 at 2:24 am

    My all-time favorite! I use tamarind puree available in most Asian stores. I think it is from Thailand. I also like to use spare ribs for extra flavor from the bones.
    I try to avoid the sinigang mix due to msg content.

    Keep up the good work!

    Reply
  3. Jeny says

    May 13, 2014 at 3:11 am

    Super yummy recipe

    Reply
  4. carlo says

    March 17, 2014 at 8:44 pm

    this is what I have been looking for, thanks for posting. Pareho lang kaya ang recipe pag Sinigang na bangus instead of pork? Pork lang kaya maiiba?

    Reply
    • Vanjo Merano says

      March 23, 2014 at 12:47 pm

      Carlo, you might want to check this sinigang na bangus recipe https://panlasangpinoy.com/2011/04/03/sinigang-na-bangus-sa-miso/

      Reply

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