Sinigang na Lechon Kawali

This dish is a unique version of pork sinigang. Instead of only boiling the raw pork with the tamarind broth, this sinigang na lechon kawali uses fried pork belly along with the sinigang broth and with the vegetables of course. This is a good way of recycling the left over lechon kawali you served in the holidays specially this coming Christmas and new year. I think you can also use lechon (roasted pig) instead of lechon kawali if lechon is what you have left after celebrating the holidays.

When cooking the lechon kawali, as much as possible buy a whole pork belly slab. Don’t let the butcher or meat vendor slice it into thin strips because when you fry the pork that way, it will become hard and dry. Boil the whole slab or divide it to fit in the pot you are using and boil it until almost tender. Then deep fry the pork until golden brown and the skin is crispy. Slice it into serving pieces and toss it on the sinigang broth.

Sinigang na Lechon Kawali: A Delicious Twist on a Filipino Classic

There’s something magical about the aroma of sinigang, isn’t there? It brings back fond memories of Sunday lunches at my grandmother’s bahay kubo in Laguna, where the tamarind trees cast their shade over our wooden dining table. This time, though, we’re adding a little extra flair with a dish that my cousin Jun introduced to me during one of our family reunions: sinigang na lechon kawali. Imagine the tangy comfort of sinigang combined with the indulgent crunch of fried pork belly—it’s the perfect dish to elevate your leftover lechon kawali into something truly spectacular.

A Nostalgic Recipe with a Holiday Twist

The idea to make sinigang with lechon kawali came from one of those post-holiday dilemmas. My Tita Liza had a pile of leftover lechon kawali from Christmas dinner, and instead of just reheating it, she decided to transform it into a hearty bowl of sinigang. What resulted was a dish that was not only delicious but also practical—a creative way to make use of leftovers while feeding a large family. It’s now become a holiday staple for us, with some of my cousins even experimenting with leftover lechon (yes, the roasted whole pig!) as a substitute.

The genius of this dish lies in its balance. The crispy pork belly adds richness and texture to the tangy broth, creating a harmony of flavors that feels familiar yet excitingly new.

Cooking Tips for the Perfect Lechon Kawali

Getting the lechon kawali just right is the key to this dish. While some might be tempted to slice the pork belly into thin strips before frying, my Uncle Boy swears by keeping the slab intact. He explains that boiling the pork belly whole ensures it stays juicy and tender, even after frying. Once the pork is golden and the skin crackles with that signature crunch, it’s sliced into serving pieces and set aside.

The crispy lechon kawali doesn’t just add flavor; it also soaks up the sinigang broth, giving every bite a satisfying mix of tanginess and texture.

A Quick Look at Sinigang’s History

Sinigang itself is deeply rooted in Filipino culinary tradition. Often referred to as the Philippines’ national dish (a title it shares with adobo), its origins trace back to pre-colonial times when indigenous Filipinos boiled sour fruits like tamarind to create flavorful broths. The use of vegetables like kangkong and eggplant, along with fish or pork, reflects the abundance of local produce and ingredients.

Sinigang has always been a dish that adapts to the ingredients at hand, and this version—elevated with the indulgence of fried pork belly—is a testament to its versatility.

The Heart of the Dish: The Tamarind Broth

The broth is the soul of any sinigang, and this version is no exception. Traditional recipes use fresh tamarind fruit, which is boiled and mashed to extract its tangy juice. If you’re lucky enough to have access to fresh tamarind, don’t skip this step—it’s worth the effort. For those in a pinch, sinigang mix offers a convenient alternative, delivering the same sharp, sour flavor that makes sinigang so comforting.

To build a rich, flavorful broth, I like to start with pork broth from the initial boiling of the pork belly. It adds depth and enhances the overall taste of the dish. The addition of vegetables like gabi, radish, and okra not only makes the dish heartier but also balances the richness of the lechon kawali.

How to Serve Sinigang na Lechon Kawali

Here’s a tip my Lola always emphasized: never let the lechon kawali sit in the broth for too long before serving. The crispy pork belly is best added just before eating to retain its crunch. Some of my aunts even prefer serving the pork on the side, allowing each person to mix their preferred amount into their bowl.

Whether you’re enjoying it on a rainy day or serving it as the centerpiece of your holiday spread, sinigang na lechon kawali is guaranteed to bring warmth and satisfaction to the table.

Food for Thought for Sinigang na Lechon Kawali

Did you know that tamarind isn’t just a star in Filipino cooking? It’s used across Southeast Asia in dishes like Thai tom yum soup and Indian sambar. Its tangy flavor has a way of bringing out the best in savory dishes, much like how it elevates the sinigang na lechon kawali.

This dish is more than just a recipe; it’s a reminder of the resourcefulness and creativity that Filipino cuisine is known for. With every spoonful, you’re not just tasting food—you’re savoring stories, memories, and the vibrant culture that makes our dishes so special.

So, the next time you’re staring at a plate of leftover lechon kawali, remember this: with a little tamarind and a lot of love, you’re just a few steps away from creating a masterpiece. Enjoy your bowl of sinigang na lechon kawali, and as my Tita Liza says, “Kain na, at huwag magpapahuli!”

Print Recipe

4 from 1 vote

How to Cook Sinigang na Lechon 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.

Prep Time12 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 27 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: lechon kawali sinigang, sinigang na lechon kawali

Servings: 6 servings

Calories: 236kcal

Author: Manny

Ingredients

• 1 kilo whole pork belly slab liempo
• 1 to 2 pcs medium size onions quartered
• 3 cloves garlic crushed
• 1 pc bay leaf
• 1 Tbsp. salt
• 1 tsp ground black pepper
• water for boiling
• cooking oil or frying the pork belly

Ingredients for sinigang soup:

• 3 pcs ripe tomatoes quartered
• 300 grams fresh tamarind or sinigang sa sampalok mix, 40 grams sachet
• 1 small bunch string beans cut into 2 inch long
• 1 pc eggplant sliced diagonally
• 1 bunch kangkong use the leaves and soft parts of the stalk
• 2 pcs green chili peppers siling haba
• 5 pcs okra sliced diagonally
• 1 pc radish sliced diagonally
• 1 pc small taro root or gabi peeled and sliced
• salt and patis to taste

Instructions

How to cook the lechon kawali:

• 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.
• 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.

To cook the sinigang na lechon kawali:

• 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.
• In a medium size pot, bring the pork broth into a boil. Then add tomatoes and gabi and boil until tender.
• Then pour the tamarind juice. If fresh tamarind is not available, then use sinigang mix. Then add 2 cups water or rice washing.
• 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.
• 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.

Video

Notes

Cooking Tips:

Boil Pork Belly Properly for Tenderness

To achieve tender and juicy pork belly, boil it whole or in large portions rather than slicing it into small pieces. This helps the meat retain its moisture and ensures even cooking throughout. Avoid overcooking during boiling, as the meat will finish cooking when it is fried and added to the sinigang.

Fry the Pork for Maximum Crunch

Deep-frying the pork belly is the key to achieving a crispy texture that complements the tangy sinigang broth. Make sure the meat is thoroughly dried after boiling to prevent oil splatter and to help the skin crisp up perfectly. Fry until golden brown and crackling, then let it rest before slicing to maintain the crunch.

Enhance the Broth with Fresh Tamarind

If you can find fresh tamarind, use it to create a natural and flavorful broth for your sinigang na lechon kawali. Boil the tamarind pods until soft, then strain and mash to extract their juice, which delivers a vibrant tanginess. This fresh approach makes the dish taste more authentic and adds depth compared to ready-made sinigang mixes.