Sinigang na Inihaw na Liempo

Enjoy this tasty version of our traditional Filipino Sour soup! Sinigang is an Inihaw na Liempo is made from barbecued pork belly, veggies and tamarind broth is an amazing blend of spicy and tart flavours. Serve it with rice steamed or on its own for delicious cold-weather comfort food.

Table Of Contents

  • Ingredient notes
  • Grilling steps
  • How do I serve and store?
  • More sinigang recipes
  • Sinigang na Inihaw na Liempo

Are you a lover of singing, but are in need of a little something different? Sinigang na Inihaw Na liempo recipe is an easy and delicious recipe that can enhance our traditional Filipino soup sour up one notch.

The pork belly is cooked prior to serving it with the typical sinigang ingredients is a great way to elevate this regular meal. The meat’s flavour is smoky and the tamarind’s tart notes combine to create a delicious mix that’s guaranteed to please!

Ingredient notes

  • PorkThe best cut for grilling is the belly that grills much faster and easier. It also comes with an excellent combination of fat and meat to enhance the taste
  • tomatoes prefer to utilize the Roma variety because I find them to be juicier and sweeter.
  • VegetablesThis recipe comes with the standard sinigang fixings, like bok choy backyard beans, Okra eggplant, and radish but you can also use other leafy greens like Kangkong (water greens)) and mustard leaves.
  • GabiAlso called taro; provides texture and thickens the broth
  • TamarindYou can make use of the freshest pods of pods or powder base or paste
  • Chilli peppers for fingers are siling pangsigang or Haba isn’t required but highly recommended if would like to add a little spicy kick.

Grilling steps

  • Cut the pork belly into a uniform thickness, to ensure even cooking. I recommend a thickness of 1/2-inch to cook them to tenderness faster.
  • Sprinkle with salt and pepper. Or, take a look at my inihaw recipe for a liempo to get a stronger flavour.
  • Grill the meat over charcoal or on an electric tabletop grill.

How do you serve and how to serve and

  • Sinigang inihaw na liempo is delicious as a stand-alone dish or served with steaming rice. Serve it with a spicy fish sauce to intensify the umami flavour.
  • Transfer the leftovers into an airtight container with a lid. Refrigerate for at least 3 days.
  • In a saucepot, heat to the internal temperature of 160 F or microwave for 2 to 3 minutes at intervals until the mixture is completely warm mixing well every time to evenly disperse heat evenly.

More sinigang recipes

Sinigang Na Baka Sa Bayabas

Sinigang Na Hito Sa Miso

Bulanglang Na Bangus At Hipon

Sinigang Na Baboy



Sinigang na Inihaw na Liempo

Level up your everyday sinigang! This Sinigang inihaw na liempo is a delicious take on our classic Filipino sour soup using grilled pork belly for a hint of smoky flavor. The perfect comfort food for a chilly day!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Main Entree


  • 2 pounds of pork belly, chopped into half-thick strips
  • Salt and pepper as desired
  • 8 cups of water
  • One medium onion peeled and quartered
  • 2 large tomatoes, quartered
  • 4 pieces of gabi were peeled and cut into 4 pieces
  • 1 (6-inch) peeled radish and cut into 1/2-inch thick half-rounds
  • 1/2 bunch beans long End trimmed and cut into lengths of 3 inches
  • 1. 1 eggplant. Ends cut and cut into 1/2-inch thick half-rounds
  • 6 pieces of okra, ends are trimmed
  • 2 bananas or finger chillies
  • 15 large tamarind pods, or 1 1/2 boxes (1.41 1 ounces each) of base powder for tamarind
  • 1 bunch of bok choy ends trimmed, separated and divided into leaves


  • Salt and pepper. Marinate for between 10 and 15 minutes.
  • Grill on hot coals until well cooked and charred Turning the sides as required. Remove from the heat and cut into pieces for serving.
  • In a large pot on medium-high heat, mix pork and water, and bring to the point of boiling.
  • Add tomatoes and onions. Lower the heat, cover and let simmer for 3 – 5 mins.
  • Add the gabi and cook for approximately 6-8 minutes or until it is almost cooked.
  • Add radish, and cook for 2-3 minutes.
  • Add long beans. Cook for approximately 2 minutes.
  • Add okra, eggplant, chilli and okra. Cook for an additional one to two minutes.
  • If you are using a tamarind base that is packaged Add it to the container and stir until dissolving. Add pepper and salt to taste.
  • Add the bok choy, and continue to cook for approximately 1 minute. Serve hot.

If Using Fresh Tamarind

  • Clean tamarind, then place it in a pan with 1 cup of water. Bring to a boil, then cook until soft and the outer skins begin to pop.
  • Utilizing a fork to mash the tamarinds. In a fine-mesh strainer placed over the bowl, pour the liquid tamarind. Continue to smash with the fork, bringing portions of liquid to the strainer twice or once in order to completely extract the juice. Remove the seeds and skins.
  • Pour the juice of the tamarind into the pot.


Cut the pork belly into uniform thickness so that you can ensure uniform cooking. I suggest a 1/2-inch thickness so that they cook to tenderness quicker.

Nutrition Information

Calories: 852kcal, Carbohydrates: 15g, Protein: 18g, Fat: 81g, Saturated Fat: 29g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 37g, Cholesterol: 109mg, Sodium: 172mg, Potassium: 1099mg, Fiber: 6g, Sugar: 8g, Vitamin A: 6703IU, Vitamin C: 87mg, Calcium: 204mg, Iron: 3mg“This website provides approximate nutritional information to aid in your decision-making and as a service only. Information on nutrition is primarily sourced via sources such as the USDA Food Composition Database, whenever it is available, or other calculators online.”

Leave a Comment