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Go Filipino On A Friday with Sinigang na Lechon

3 months ago

Turn this everyday dish into a star on your table

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Sinigang na Lechon

1/4 kilo Young tamarind (sampalok)

2 cups Water

2 Tbsps Cooking oil

2 Onions, quartered

4 Whole tomatoes, chopped

6 cups Rice washing or hugas bigas

1 kilo Leftover roast pork (lechon)

6 Gabi, peeled and sliced

1 Radish (labanos), sliced

*Patis or fish sauce

*Salt and ground black pepper

5-6 Okra

1 bunch Kangkong

2-3 pcs Long finger chili (siling panigang)

  1. In a medium sauce pan, boil the tamarind in water until the shells crack, about 20-25 minutes. Let cool and peel off the shells, reserving the tamarind water. With a fork, mash the tamarind pulp into the tamarind water, then strain. Reserve tamarind juice for sinigang
  2. In a large sauce pot, heat cooking oil and sauté onions and then tomatoes until soft.
  3. Pour in rice washing and bring to a boil.  Add leftover roast pork and simmer for about 20 minutes to allow pork to be infused into the soup.
  4. Pour in the tamarind water and add gabi. Taste and adjust sourness according to taste. Simmer until gabi is soft.
  5. Add sliced radish and simmer until cooked. Season with patis, salt and pepper. Taste and adjust sourness with more tamarind juice, if desired. Finally, mix in okra, kangkong, and finger chili, and simmer for about 2 minutes more. Turn off heat and serve immediately.
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