Lechon Sinigang

There’s a certain magic to Filipino stew that simply can’t be denied. These kinds of recipes never fail to taste and feel like home. And this quality definitely rings true for the classic sinigang. Enriched with the sourness and slight sweetness of tamarind, this stew is one that will be hard to forget. But what if you could make it with the crispiness and meatiness of delicious lechon? If you’re curious about this, keep reading to learn how to make Lechon Sinigang!

What is Lechon Sinigang?

But first, let’s talk about what this dish actually is. You’ve got all the usual sinigang components in this dish. Vegetables like kangkong, okra, tomatoes, eggplants and more nutritious ingredients make a pleasant appearance in this dish. And to add a ton of flavor, but with less of the hassle, we will utilize Knorr Sinigang sa Sampaloc Original seasoning. 

And of course, you will need the ingredient that makes this dish truly special– plenty of delicious lechon! This is the perfect meal to whip up for when you end up with leftover lechon, and want to create something unique and healthy. This cut of meat brings a unique savor to your sinigang you do not want to miss out on.

You can make sinigang with almost all types of proteins and seafood. I even made this sour soup dish using pork chops.

What are the Ingredients?

Let’s just prepare our set of ingredients before we begin cooking. First off, you will need 2 lbs. of lechon that you’ve cut up into serving pieces. And like I mentioned earlier, we will use 2 22-gram packs of Knorr Sinigang sa Sampaloc Original. Of course, we cannot leave behind our veggies. This long list starts with 1 daikon radish that you’ve sliced, 2 long green peppers, 10 pieces of okra, and 2 onions that are wedged. Also prepare 2 tomatoes you’ve cut into wedges, 3 cloves of garlic you’ve crushed, and 1 bunch of kangkong or water spinach.

Since we are making soup, we will also set aside 1 ½ quarts of water for the dish. Get 3 tablespoons of cooking oil, as well as some fish sauce and ground black pepper as well.

How to Cook Lechon Sinigang

1. Preparing the garlic, onion and tomato

Pour your cooking oil into a cooking pot. Add your garlic, onion and tomato, and just sauté these until your onion softens.

2. Integrating lechon

Now you can toss in your lechon. We will also sauté this. Do this for 2 minutes.

3. Boosting the sinigang’s flavor

Let’s add our Knorr Sinigang sa Sampaloc once the water is added, and then stir this into the mixture. Then cover your pot, and keep everything boiling for 30 minutes. Use just the lowest heat setting of your stove for the boiling.

4. Cooking the veggies

We will now put our daikon radish in the pot, and cook this for 5 minutes. Then you can also place your long green pepper, okra, string beans and eggplant inside. Put the cover back on top, and just continue cooking for 5 minutes again. Let’s add the kangkong as well. Cook everything for just 2 minutes more.

5. Adding some last seasonings

We can now add as much fish sauce and ground black pepper as preferred. And that’s it!

How to Serve Lechon Sinigang

All that’s left now is to serve our yummy Lechon Sinigang! You can transfer the sinigang in the pot to a serving bowl of choice. You may enjoy your stew alone, but this also tastes perfect with some rice. Try to eat the dish while it is hot and freshly cooked! 

How to Store Lechon Sinigang

But given how much we’ve made of our dish, it makes sense for us to end up with leftovers. Don’t worry though as making your Lechon Sinigang last longer comes pretty easy. All you have to do is wait for the stew to cool to room temperature. And then you can pour everything into an airtight container or two that will fit the dish. Afterwards, you can keep the sinigang in the fridge for a good three days. 

What about when you’re ready to chow down again? Reheating’s simple as well! Just take your airtight container out of the refrigerator, and let the dish reach room temperature again. Then you can put your soup in the pot, and apply heat. Once it is boiling, you can put the rest of your ingredients, such as the veggies and meat, back in the pot too. Turn the heat off, and just let the components get hot with the temperature of the stew. 

You may be wondering why we separate the soup and the other ingredients for reheating initially. Well, putting the rest of the ingredients inside the pot later helps prevent overcooking. This way, we are able to replicate the quality of the sinigang when it was newly cooked.

Do you have any questions about making this Lechon Sinigang? Drop them in the comments section so I could get to answering them!