Sinigang na Lechong Kawali

Sinigang na Lechon Kawali is a comforting Filipino dish that combines the crispy richness of fried pork belly with the tangy, savory goodness of tamarind-infused broth.

Ingredients:

• Pork belly slab liempo
• Onions quartered
• Cloves garlic crushed
• Bay leaf
• Salt
• Ground black pepper
• Water for boiling
• Cooking oil or frying the pork belly

Ingredients for sinigang soup:

• Ripe tomatoes quartered
• Fresh tamarind or sinigang sa sampalok mix, 40 grams sachet
• String beans cut into 2 inch long
• Eggplant sliced diagonally
• Kangkong use the leaves and soft parts of the stalk
• Green chili peppers siling haba
• Okra sliced diagonally
• Radish sliced diagonally
• Small taro root or gabi peeled and sliced
• Salt and patis to taste

Instructions:
How to cook the Lechon Kawali:

1. Slice the pork belly in two to three portions so it would fit the pot. In a medium size pot, put the pork belly and enough water to cover the meat. Put also the onions, bay lea, garlic, salt and pepper.
2. Bring to a boil and cook until the meat is almost tender. Don’t overcook. Drain and transfer to a colander or rack to dry. Then deep fry the pork belly until golden brown. Slice to serving pieces and set aside.

How to cook the Sinigang na Lechon Kawali:

1. In a pot, boil the tamarind fruit with 2 cups of water until the tamarind is soft. Strain the fruit and extract the juice. Set aside. If there are no tamarind fruit available, use sinigang powder mix.
2. In a medium size pot, bring the pork broth into a boil. Then add tomatoes and gabi and boil until tender.
3. Then pour the tamarind juice. If fresh tamarind is not available, then use sinigang mix. Then add 2 cups water or rice washing.
4. Then add in the string beans, okra, eggplants and radish and continue cooking for about 2 minutes. Add some patis to taste if desired, then add the kangkong and siling haba. Simmer for 1 minute more.
5. Add in the lechon kawali, stir and simmer for 1 minute or less. Or you can just add the lechon kawali upon serving. Serve hot.