Pork Belly Sinigang sa Sampaloc
Pork Belly Sinigang sa Sampaloc is a shared recipe from Agnes. She writes: Sinigang is very good during the cold season. No need for many vegetables, as long as there is kangkong, gabi and liempo. I suggest that you prepare patis and crushed hot pepper for the dipping sauce. Delicious!
This post may contain affiliate links. Please read our disclosure policy.
Pork Belly Sinigang sa Sampaloc is a shared recipe from Agnes. She writes:
Sinigang is very good during the cold season. No need for many vegetables, as long as there is kangkong, gabi and liempo. I suggest that you prepare patis and crushed hot pepper for the dipping sauce. Delicious!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sinigang na Liempo sa Sampaloc
Ingredients
- 1 kilo sliced liempo pork belly
- 1 bundle chopped kangkong
- 3 peeled taro roots gabi
- 1/4 kilo fresh unripe tamarind
- 6 cups tap water
- 1 sliced onion
- 2 chopped tomato
- 2 tablespoons patis
- 1 long green pepper
Instructions
- Put the water and onion, tomato, and tamarind in a casserole. Let it boil for 20 minutes.
- Remove the tamarind.
- Mix the pork belly in the boiling water and cook it for 45 minutes.
- Add the taro root and pepper. Cook it for 10 minutes.
- Add the kangkong and patis. Cook it for 2 minutes.
- Serve this with rice.
Nel T. says
Sounds yummy. I will add sitaw and okra to make it better.