A teen idol once said, “I looove sinigang… that’s as Pinoy as Pinoy can get.” Well, we present to you the Pinoy Pro Max version—fried sinigang.
Sinigang and anything fried are arguably two things no Pinoy can resist. Put them together, and you’ve got the ultimate ulam upgrade.
Thanks to a comment on our recipe video, we took cues from Adobong Bisaya to give sinigang a glow-up. It’s a step outside the traditional route and takes a little extra effort, but it’s worth it—promise! The deeply flavorful pork belly simmers in rich tamarind broth before hitting hot oil, turning golden and crunchy. If you like, you can reduce the sinigang soup into a thick, punchy sauce, perfect for drizzling or dipping.
Ingredients
Ingredients
- 2 tbsp + 2 cups neutral oil
- 2 white onions, diced
- 1 can (400g) whole peeled tomatoes, drained
- 1 kg pork belly, cut into 1-inch cubes
- 6–8 cups water
- 1 pack (44g) instant sinigang sa sampalok (tamarind) mix
- 1 white radish, peeled and sliced
- 3–4 okra, halved lengthwise
- 1 bundle kangkong (water spinach) leaves
- steamed rice, for serving
Build broth: Heat 2 tbsp neutral oil in a large pot over medium heat. Add the onions and sauté until soft and translucent. Toss in the drained tomatoes and sauté on high heat until they break down and become jammy.
Simmer pork: Add pork belly to the pot and sear until lightly browned. Add water and stir in the sinigang mix. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Let pork cook until tender, at least 1 hour.
Fry: Using tongs or a slotted spoon, remove pork from the broth and place on a tray. Pat dry using paper towels to remove excess moisture and ensure maximum crispiness.
In a separate pan, heat 2 cups of neutral oil over medium-high. Once oil registers 350°F in an instant-read thermometer, fry pork pieces in batches until deeply golden brown and crispy. Drain on paper towels.
Blanch vegetables: While the pork is frying, keep the broth simmering over medium-low. Add radish and okra and cook until tender, about 3–5 minutes. Add kangkong leaves last, turn off the heat, and let cook for 1–2 minutes.
Serve: Arrange crispy pork on a platter alongside the blanched vegetables. Serve with a bowl of the hot, tangy sinigang broth and a generous scoop of steamed rice. Spoon the broth over everything, or sip it between bites.
