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Sinigang na Lechon Kawali
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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
Cook Time1 hour 15 minutes
Total Time1 hour 27 minutes
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.