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.
- 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.