Sinigang na Lechon Kawali is a flavorful and indulgent twist on the classic Filipino sour soup, sinigang. Traditionally made with pork, beef, or seafood, sinigang is known for its signature tangy tamarind-based broth and a medley of vegetables. In this version, the dish is elevated by using lechon kawali—crispy, deep-fried pork belly.

Ingredients:
For Lechon Kawali:
– 900 grams Mrs. Garcia’s Lechon Kawali
– 2 tbsp salt
– 2 tbsp whole pepper corn
– 5 pieces dried bay leaves
– 3 cups cooking oil
– 1 liter water

For Sinigang Soup:
– 4 cups water (add more as needed)
– 3 pieces onions, quartered
– 4 pieces tomatoes, quartered
– 2 pieces long green chili
– 1 pack sinigang mix
– 4 pieces okra, sliced into half
– 1 piece radish, cut into 1/2-inch thick rounds
– 1 bunch kangkong

Instructions
For the Lechon Kawali
Pour water into the cooking pot. Boil
2. Add the Lechon Kawali and 1 tablespoon of salt. Put pepper and bay leaves. Boil for 30 minutes or until the meat is tender.

3. Remove the meat from the pot and let it cool down for a few minutes.

4. Spread 1 tablespoon of salt evenly on the Lechon Kawali.

5. To deep fry, heat oil in a cooking pot. Then put the boiled pork belly into the hot oil with extra caution.

6. Fry until crispy. Turn the meat over to completely fry the opposite side until crispy.

7. Remove the meat from the cooking pot. Arrange on a wire rack to cool down. Cut according to desired portions.

For the Sinigang Soup
In a large pot, pour 4 cups of water, then put the onions, and tomatoes. Bring to a boil and simmer for 5 minutes to release aroma and flavor.
2. Add in the green chilies, sinigang mix, radish, and okra. Bring to a boil and continue simmering for 2 minutes.

3. Finally, add the Lechon Kawali and kangkong to the pot. Taste and season with additional salt and pepper if needed.