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Killer Crispy Sinigang

Filipino sinigang with crispy liempo

Difficulty Hard
Time 80 min
Servings 4
Ingredients 15
Steps 8
Killer Crispy Sinigang
Filipino Updated 12/6/2022

Ingredients

Measured from the catalog payload.

  • 2 lbs pork belly
  • 44 grams knorr sinigang sa sampaloc mix
  • 1 tablespoon knorr liquid seasoning
  • 1 bunch string bean
  • 1 bunch spinach
  • 1 piece chinese eggplant sliced
  • 10 pieces okra
  • 3 ounces daikon radish sliced
  • 3 pieces long green pepper
  • 1 piece onion wedged
  • 2 pieces tomato wedged
  • 3 cloves garlic crushed
  • 4 cups water
  • 2 cups cooking oil
  • ground black pepper and fish sauce

Instructions

8 cooking steps

  1. Heat 3 tablespoons of cooking oil in a cooking pot. Saute garlic, onion, and tomato.
  2. Add the pork belly once the onion softens. Cook until the outside of the pork turns light brown.
  3. Pour the water into the pot. Let it boil. Add Knorr Sinigang sa Sampaloc Recipe mix (save 1 tablespoon for later use). Cover the pot and boil the pork in low heat setting until the pork tenderizes (around 45 minutes).
  4. Remove the pork belly from the cooking pot. Let it cool down. Rub the remaining sinigang mix all over the pork and then add Knorr Liquid Seasoning. Air dry the pork for at least 3 hours (note: it is better to soak it under the sun for best results).
  5. Heat the remaining cooking oil. Deep- fry the pork belly until crispy (note: you can double fry it too).
  6. Boil the soup one more time and then add the remaining vegetables. Cook for 5 minutes.
  7. Season with ground black pepper and fish sauce. Arrange the soup and vegetables in a bowl and then top with crispy pork.
  8. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Course, Pork pork sinigang Public recipe Revision 1