Lechon is a Filipino pit roasted whole pig usually served at big gatherings and celebrations, and Sinigang is a sour and savoury stew. Both are loved by Filipinos so why not combine them to create something new for your diners?
With this recipe, you’ll get the smoky, meaty flavour from Lechon working together perfectly with the tangy notes of Sinigang to give you a deliciously sour and savoury stew.
Chef Tips and Techniques
- Grill the eggplant instead of boiling it together with the soup to add a nice grilled flavor to the dish.
- This dish can also be made with crispy fried pork belly.
Ingredients
- 90ml Canola Oil
- 100g Red onions, minced
- 10g Garlic cloves, minced
- 30g Green finger chillies, whole
- 30g White radish
- 25g Knorr Sinigang sa Sampalok Mix 1kg
- 2l Water
- 25g Lemongrass stalks, bruised
- 500g Store-bought lechon, preferably the belly part with its skin intact
- 100g Eggplant
- 60g Cherry tomatoes, blanched and peeled
- 60g String beans, cut into 1.5-inch segments
- 50g Kangkong (water spinach) leaves, trimmed
- 30g Knorr Pork Broth Base 1.5kg
Preparation
Dish Preparation
- Heat oil in a sauce pot
- Sweat the onions, garlic, and chilies until fragrant
- Add the white radish
- Add the Knorr Tamarind Soup Base and let it coat all of the ingredients in the pot
- Pour the water in
- Add the lemongrass and let the mixture come to a boil
- Turn the heat down to simmer
- Add the Knorr Pork Broth
- Taste and adjust seasoning
- Add the lechon belly and simmer for 10-15 minutes
- Add the eggplant and cook until soft
- Add the tomatoes and string beans and simmer for 5 minutes or until the beans are al dente
- Taste and adjust seasoning
- Turn the heat off then add the kangkong leaves
Presentation
- Arrange the vegetables on a soup plate
- Top with the lechon meat (cut into smaller serving sizes if desired)
- Pour the broth in just before serving
