Prepare the sinigang broth by boiling water in a cooking pot. Add pork belly. Cover the pot and continue boiling using low to medium heat for 30 minutes. Note: add more water as needed.

Add Knorr Sinigang sa sampaloc (original mix). Stir. Cover the pot and continue boiling in medium heat for 15 minutes. Remove the pork from the pot and let it cool down.

Start to cook the sinigang rice by washing the rice. Drain water. Pour sinigang broth into the rice cooker while filtering using a kitchen sieve. Cook until done. Note: you can use a rice cooker, or do the traditional way of cooking rice.

While the rice is cooking, prep the pork by placing it in a resealable bag. Add fish sauce. Marinate for 15 minutes. Heat oil in a pan and then dredge the pork in cornstarch. Fry each side until it turns golden brown and crispy. Place in a plate lined with paper towel. Set aside.

Time to stir-fry the rice. Heat oil in a pan. Add onion and cook for 30 seconds. Put the chopped long green beans and continue cooking for 1 ½ minutes. Add sliced long green pepper and cooked rice. Stir-fry for 1 to 2 minutes. Finish by seasoning with ground black pepper and paprika. Set aside.

Make the vegetable tempura by heating oil to 360F. Combine the batter ingredients starting from the egg yolk and water. Mix well. Add ice cubes and then put-in the cake flour. Mix by holding 4 pieces of chopsticks and mix using a stabbing motion for 30 to 35 seconds. Note: the mixture should be lumpy, not smooth.

Dredge the vegetables in cake flour and then dip in the batter. Fry each side for 2 to 3 minutes. Note: the spinach should only be fried for not more than 1 minute.

Arrange the sinigang rice on a serving plate. Top with crispy liempo and serve with vegetable tempura.Share and enjoy!