Imagine a steaming bowl of pure Filipino comfort that will transport your taste buds straight to the heart of the Philippines! Sinigang na Liempo sa Sampaloc with Taro is not just a soup—it's a flavor explosion that combines the rich, tender pork belly with the mouth-puckering sourness of tamarind and the creamy texture of taro. This legendary dish is more than a meal; it's a culinary journey that promises to warm your soul and ignite your senses with every spoonful. Get ready to discover why this traditional Filipino recipe has been delighting families for generations!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 kg pork belly (liempo), cut into chunks
- 1 cup sampalok (tamarind)
- 1 cup taro, peeled and cubed
- 1 onion, quartered
- 2 tomatoes, quartered
- 2 green chili peppers
- 6 cups water
- Salt to taste
Instructions
- Prepare the tamarind by placing the sampalok in a pot with 2 cups of water. Bring to a boil and mash the tamarind to extract the juice. Strain the tamarind pulp, reserving the liquid and discarding the solids.
- Rinse the pork belly chunks under cold water and pat dry with paper towels. Season the meat with salt, ensuring even coating.
- In a large pot, add the pork belly chunks and pour in 6 cups of water. Bring to a gentle boil, skimming off any foam that rises to the surface to ensure a clear broth.
- Reduce heat to medium-low and simmer the pork for about 45 minutes or until the meat becomes tender and starts to soften.
- Add the quartered onions and tomatoes to the pot. Continue simmering for an additional 10 minutes.
- Pour in the strained tamarind liquid, stirring to incorporate and create the signature sour flavor of sinigang.
- Add the cubed taro to the pot and cook for 5-7 minutes until the taro is tender but not mushy.
- Toss in the green chili peppers for additional flavor and a subtle heat.
- Taste and adjust seasoning with salt as needed. The broth should have a balanced sour and savory profile.
- Remove from heat and let the sinigang rest for 5 minutes to allow flavors to meld together.
- Serve hot in deep bowls, ensuring each serving has a good mix of pork, taro, and vegetables. Accompany with steamed rice.
Tips
- Choose the right pork: Opt for pork belly with a good balance of meat and fat for maximum flavor and tenderness.
- Tamarind is key: Fresh tamarind provides the best sour profile, but tamarind powder works well as a convenient alternative.
- Skim the foam: Removing foam during initial boiling ensures a clear, clean-tasting broth.
- Don't overcook the taro: Add it later in the cooking process to maintain its perfect texture—tender but not mushy.
- Adjust sourness to taste: Some prefer a more intense tamarind flavor, so feel free to add more tamarind liquid.
- Let it rest: Allowing the sinigang to sit for a few minutes after cooking helps the flavors meld beautifully.
- Serve immediately: This dish is best enjoyed hot, paired with steamed white rice to soak up all that delicious broth.
Nutrition Facts
Calories: 914kcal
Carbohydrates: g
Protein: g
Fat: 60g
Saturated Fat: 22g
Cholesterol: 80mg
