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Home Recipes Pork Recipes

Sinigang na Liempo sa Sampaloc (Pork Sinigang)

Sinigang na Liempo sa Sampaloc with Gabi is version of pork sinigang that makes use of fresh tamarind and pork belly. 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. This recipe depicts the traditional method of cooking sinigang…

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By: Vanjo Merano 2 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Sinigang na Liempo sa Sampaloc with Gabi is version of pork sinigang that makes use of fresh tamarind and pork belly. 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. This recipe depicts the traditional method of cooking sinigang during the early days when instant sinigang mix is not yet available.

Pork Sinigang na Liempo

Tips in Cooking Pork Sinigang (Liempo) sa Sampaloc

The vegetables that I used for this pork sinigang recipe includes 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 (Pork Sinigang). Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Sinigang na Liempo sa Sampaloc

Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
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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. Once done, remove the tamarind from the water. Set both aside.
  • 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 water (used to boil the tamarind), but do not include the tamarind yet. 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 Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Related Posts

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  • Pork Belly Sinigang sa Sampaloc
  • Sinigang na Hipon sa Sampaloc
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Recipe Rating




  1. Nikiya says

    Posted on 1/22/15 at 1:13 pm

    5 stars
    I would like to thank you for creating this website. I am Filipina/Spanish born in the USA, but whenever I have a craving for Filipino food, I come to your site. I can cook, and while I was living in the Philippines as a child of 5 until I was 8, I can still smell my Grandmother’s cooking. I know what it taste like (all that she cooked), but in order for me to cook it, I had to at least come to you and confirm the ingredients, spices and veges that were in it, and the steps to do it. And for this, I am grateful because your videos are informative and a learning tool. I would like to share your page on my Facebook page, but I am asking for your permission first. I have over 2000 plus people in my page of a diverse group of family and friends, also I have a group called “Let’s learn English & Tagalog for all who’s on my TIMELINE”, I am sure they would appreciate your website. What you have created was done with pure Excellence and I commend you!!! Please let me know what other ways I can support your website. Thank you. Sincerely, Nikiya

    Reply
    • Vanjo Merano says

      Posted on 1/22/15 at 1:16 pm

      Hi Nikiya, thanks for your comment. Sure, do as you please.

      Reply

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