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Sinigang na Liempo sa Sampaloc with Gabi

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 6
Author: Vanjo Merano


  • 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


  • 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!


Serving: 6g