Sinigang na Inihaw na Liempo

 Try this delicious take on our classic Filipino sour soup! Sinigang na Inihaw na Liempo is a delicious medley of smoky and tangy flavors made from grated pork belly, vegetable and tamarind broth. Serve with boiled rice or enjoy yourself for a perfect meal on a cold day.

Do you love Sen Gong but want something a little different? This is a simple but delicious recipe to bring our classic Filipino sour soup to a point.

Grinding the belly of the pork first is an easy way to level it up before finishing it in the usual Sini Gong fixing, otherwise it is an everyday dish. The smoky taste of the meat and the sour notes of tamarind are mixed in a delicious medley that will definitely reach this place!

Ingredients notes

• Pork - The best cut to use is the belly that grinds easily and quickly and has a good mix of fat and meat for flavor.
• Tomatoes - I like to use Roma variety because I like them more juicy and sweet.
• Vegetables - The recipe includes common seni gong fixing such as bok choy, yard beans, okra, radish and eggplant, but feel free to use other leafy vegetables like kang kang (water spinach) or mustard leaves.
• Gabi - also called Taro. Adds texture and helps thicken the broth.
• Tamarind - You can use fresh beans, powder base, or paste.
• Finger Chili Pepper - Sling Hiba or Pengxing is optional, but is recommended if you want to add light heat.

Grilling steps

• Cut the pork belly into equal thicknesses to ensure cooking. I recommend about 1/2 inch thick so they can be cooked for skin softening.
• Season with a pinch of salt and pepper or check out my Aniha Na Lampo recipe for a more intense flavor.
• Cook the meat on charcoal or on a table top grill.

How to serve and store

• Sinigang na inihaw na liempo is delicious on its own or with boiled rice. Serve it with spicy fish sauce to kick the imami flavor.
• Transfer leftovers to a container with a tight fitting lid and refrigerate for 3 days.
• Reheat in a saucepan at an internal temperature of 165 F or in the microwave at 2 to 3 minute intervals until completely heated, stirring well after each break to distribute the heat.