Sinigang na Lechon Kawali

Enzo loves sinigang. She can eat sinigang everyday. Even our local carinderia knows that my daughter is a sinigang lover. Kangkong and soup lang naman ang gusto! Kalokang bata! 
Since masarap naman talaga ang sinigang, I’ve to level it up. We already tried left-over KFC Fried Chicken sinigang, courtesy of Tita Eva, boy! It was also delicious! Sinigang na lechon is also yummy. I’m into Sinigang na Bangus Belly sa Miso these past few weeks, too! So ngayon, try naman natin ang Sinigang na Lechon Kawali.
Lechon Kawali alone is yummy, di ba! The crispy, juicy and tasty meat, okay na! Here, lemme share my recipe: 

1 kilo liempo, cut into 1-1.5 inches

1/2 kg Sampaloc fruit, clean well

2 strings string beans

10 pcs okra, remove head and tail

1 bundle kangkong

3 medium gabi, quartered

2 medium onions, chopped

3 tomatos, quartered



Cooking oil

Hugas bigas (2nd)

Boil 1/4 sampaloc fruit in 2 cups water, once tender, squeeze for the juice. 
Marinate the meat with the sampaloc juice and salt. The longer marinating time, the better. I did ours for 4 hours! 
Deep fry the meat. 
Drain in paper towel.
In a pot, pour the second hugas bigas and onion. Bring to boil.
Add gabi, simmer for 3-5 minutes.
Slowly drop the meat. 
Season with patis, simmer for 5-7 minutes, or until the meat is tender, low heat.
In a separate pot, boil the remaining sampaloc, include the first batch in 3 cups of water. Once tender, squeeze out for the juice. You may reboil the sampaloc.
Add all the remianing ingredients, bring to boil.
Add sampaloc juice. 
Season again with patis, if you wish.
Go try this! 😊


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