Sinigang na Liempo sa Sampaloc with Gabi is a great idea for lunch. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice – or 2 cups, perhaps. This recipe uses fresh or fresh-frozen unripe tamarind as the souring agent, which is how it was during the early days when instant sinigang mix is not yet available.
The vegetables that I used were okra, onchoy (Chinese kangkong), onion, tomato, and gabi (eddo). You can add more vegetables if desired. I suggest adding the following vegetables for better results: string beans, eggplant, and daikon radish. Also, the sourness will depend on the amount of tamarind that you are using.
Try to add more tamarind if you think that the soup is not sour enough. The gabi or eddo makes the soup thicker and it helps the soup taste better. Make sure to add it in the middle of the process wherein it has time to cook until soft and almost diluted in the liquid.
Try this Sinigang na Liempo sa Sampaloc with Gabi. Let me know what you think.
- 2 lbs. pork belly, chopped
- 16 ounces unripe sampaloc (tamarind)
- 1 bunch kangkong (onchoy), cleaned and sliced
- 3 medium gabi(eddo), halved
- 2 medium ripe red tomatoes, quartered
- 1 medium yellow onion, quartered
- 12 pieces okra
- 3 to 4 pieces long green chili (siling pansigang)
- 4 cups water
- 2 cups beef broth
- 2 tablespoons cooking oil
- Fish sauce to taste
- Boil the water in a cooking pot.
- Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside.
- Meanwhile, heat the oil on another deep cooking pot.
- Once the oil is hot, sear the pork belly until the color turns light brown.
- Stir-in the tomatoes and onion. Cook for 2 minutes.
- Gently pour-in the water (used to boil the tamarind), but do not include the tamarind yet. Add the beef broth and gabi afterwards.
- Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.
- Put-in the okra and long green chili. Cook for 3 minutes.
- Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
- Transfer to a serving bowl.
- Serve with warm rice.
- Share and enjoy!
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