Lechon Sinigang

It’s impossible to deny that Filipino stew has a magic to it. It always tastes and feels like home when you make these kinds of foods. And this is certainly true for the traditional sinigang. With the sour and slightly sweet taste of tamarind, this stew is one you won’t soon forget. However, what if you could make it with lechon, which is crispy and meaty? Read on to find out how to make Lechon Sinigang if you’re interested!

What is Lechon Sinigang?

Lechon

First, though, let’s talk about what this dish is. There are all the standard parts of Sinigang in this dish. This dish looks good because it has vegetables like kangkong, okra, tomatoes, eggplants, and other healthy foods. We will use Knorr Sinigang sa Sampaloc Original seasoning to make things taste better with less work.

Obviously, you will need a lot of tasty lechon, which is what makes this dish truly unique. This is the perfect meal to make when you have lechon left over and want to make something new and healthy. You don’t want to miss out on this cut of meat because it makes your sinigang taste very different.

Almost any kind of meat or fish can be used to make sinigang. I used pork chops in this sour soup dish too.

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 as 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

Now all that’s left is to serve our tasty Lechon Sinigang! You can move the sinigang from the pot to any bowl you like. You can eat the stew by itself, but it tastes even better with rice. Try to eat the food as soon as possible, while it’s still hot.0

How to Store Lechon Sinigang

Lechon

But since we made so much of our food, it makes sense that we have some left over. Don’t worry, though; it’s not hard to make your Lechon Sinigang last longer. Everything you need to do is wait for the pot to cool down. After that, put everything into one or two containers that won’t let air in and that will fit the dish. After that, the sinigang will last for three days in the fridge.

What about when you want to eat again? It’s also easy to heat up again! Simply take the container that won’t let air in from the fridge and let the food warm up at room temperature again. After that, you can add the soup to the pot and heat it up. There are other things you can add to the pot, like the meat and vegetables, once it starts to boil. Now turn off the heat and let the parts get hot at the same rate as the sauce.

You might be wondering why we put the soup and other ingredients for reheating in different bowls at first. Adding the rest of the items to the pot later helps keep it from cooking too long. In this way, we can make the sinigang taste just like it did when it was first cooked.

  • 2 lbs. lechon cut into serving pieces
  • 22 grams Knorr Sinigang sa Sampaloc Original
  • 1 piece daikon radish, sliced
  • 15 pieces string beans cut into 2-inch pieces
  • 2 pieces of eggplant, sliced
  • 2 pieces long green peppers
  • 10 pieces okra
  • 2 pieces of onions wedged
  • 2 pieces of tomatoes wedged
  • 3 cloves garlic crushed
  • 1 bunch water spinach kangkong
  • 1 ½ quarts water
  • 3 tablespoons cooking oil
  • Fish sauce and ground black pepper to taste

Instructions

  • Heat the oil in a cooking pot. Sauté the garlic, onion, and tomato.
  • Once the onion softens, add the lechon. Sauté for 2 minutes.
  • Pour the water into the cooking pot. Cover and let it boil.
  • Add 2 sachets of Knorr Sinigang sa Sampaloc (original). Stir. Cover the pot and continue boiling (using the lowest heat setting of your stove) for 30 minutes.
  • Add the daikon radish. Cook for 5 minutes.
  • Add the long green pepper, okra, string beans, and eggplant. Cover and continue cooking for 5 minutes.
  • Add the water spinach. Cook for 2 minutes.
  • Season with fish sauce and ground black pepper.
  • Transfer to a serving bowl. Serve hot with rice.
  • Share and enjoy!

What is Lechon Sinigang?

Lechon Sinigang is a Filipino dish that combines two popular Filipino dishes: Lechon (roast pig) and Sinigang (sour tamarind soup). It involves using the crispy, flavorful Lechon meat in a traditional Sinigang broth.

How is Lechon Sinigang made?

The dish typically starts with preparing the Sinigang broth using ingredients like tamarind for sourness, various vegetables, and sometimes pork or shrimp. The Lechon is then added to the Sinigang, infusing the soup with its unique flavors.

Can I use leftover Lechon for Lechon Sinigang?

Yes, leftover Lechon is often used to make Lechon Sinigang. The crispy skin and tender meat of the Lechon add a rich and savory flavor to the sour tamarind soup.

What are common vegetables used in Lechon Sinigang?

Common vegetables in Sinigang include water spinach (kangkong), radish (labanos), eggplant (talong), string beans (sitaw), and leafy greens. These vegetables contribute to the overall flavor and texture of the soup.

What variations can I try with Lechon Sinigang?

Some variations of Lechon Sinigang may include adding other ingredients like taro (gabi) or using different souring agents such as green mango or guava. The recipe may also vary based on regional preferences.

 

 

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