Sinigang na Lechon is a Filipino soup or stew characterized by its sour flavor which traditionally, is from tamarind (sampalok). Go beyond the usual lechon paksiw and give this sinigang na lechon a try. With the sour sarap of sinigang and juicy meat of lechon, you can never go wrong with this dish.
Sinigang na Lechon Recipe
- Lechon (cut into cubes)
- Fresh tamarind (about 10 – 12 pieces depending on size). Instant sinigang mix may also be used.
- 1 medium onion (diced)
- 2 tomatoes (diced)
- Medium sized Radish (cut in cubes)
- 1 cup sitaw (cut in 4″ pieces)
- 2 cup young Kangkong leaves (water spinach)
- 2 pcs long green pepper
- 4 cups of water.
- Salt (or Patis) to taste
- In a stew pot, boil the water. Add the tamarind until they are tender. Take the tamarind out of the water and use a strainer to collect the juice taking out all the skin and seeds out.
- Add the tamarind extract, tomatoes, radish, and onion in the same water.
- When the radish is tender, add the litson and sitaw and let simmer for another 2-3 minutes.
- Finally, add some salt to taste and place the pepper (first) and kangkong on top.
- Cover and simmer for about 2 minutes.
- Serve with white rice.
Note: If you can’t find kangkong leaves, spinach is a great alternative. We at Lutong bahay, use fresh tamarind (if available) because we don’t like all the extra ingredients included in the instant sinigang mix.
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