This recipe, inspired by Kanin Club’s sinangag na sinigang, deconstructs the sour stew and transforms it into a lively fried rice. You’ll find the usual sinigang ingredients here: thinly sliced pork belly, tomatoes, kangkong, sitaw. Instant sinigang mix ties everything together. We find that Maggi’s provides just the right level of sourness—bright and puckery, but not face-scrunchingly sour.
Like Kanin Club, you can add texture to your fried rice with crispy battered vegetables. We stick to kangkong and okra, but you can experiment with other veggies of choice, like eggplant.
Ingredients
Fried Rice
- 3 tbsp oil
- 1 cup pork belly, sliced
- 4–5 tomatoes, sliced
- ¼–⅓ cup red onion, diced
- ½–1 tbsp tomato paste, optional
- 2 green chilies, sliced
- 3 ½ cups day-old cooked rice
- 1 pack Maggi instant sinigang mix
- 1 cup kangkong stem and leaves, chopped
- ⅓ cup sitaw, chopped
- fish sauce, to taste
Crispy Vegetables (Optional)
- ½ cup cold water
- 2 ½ tbsp flour
- 2 ½ tbsp cornstarch
- ½ tsp baking powder
- pinch of salt
- kangkong leaves
- sliced okra, optional
- neutral oil, for frying
Cook pork: Heat oil in a wok over medium-high heat. Add pork belly and cook, stirring constantly, until browned. Set aside.
Cook vegetables: Add tomatoes and cook until soft. Add red onions and tomato paste, if using. Cook, stirring constantly, until paste turns dark red and starts to caramelize, about 5 minutes. Add green chilis and cook until softened.
Cook rice: Add rice, sinigang mix, kangkong, sitaw, and cooked pork. Stir and toss until vegetables are well distributed and rice is heated through.
Make crispy vegetables (optional): Heat oil in a small pot or deep skillet to 350°F. Add cold water, flour, cornstarch, baking powder, and salt in a bowl. Whisk until well combined to make a batter. Working one at a time, dip the kangkong leaves and okra (if using) into the batter. Fry battered vegetables until crispy and lightly golden, then rest on a metal rack or paper towels.
Serve: Transfer fried rice to a serving dish, or split between individual rice bowls. Garnish with crispy vegetables. Serve immediately.
