Sinigang Na Lechon Recipe


  • 500 grms. cooked pork lechon, cut into chunks
  • 200 grms. onion, coursely chopped
  • 500 grms. ripe tomatoes, wedges
  • 250 grms. taro roots (Filipino, Gabe) peeled {Optional and if available}
  • 5 ltrs. soup stock, (from the pork lechon leftovers)
  • 1 pkt./60 grms. tamarind soup powder (sinigang mix powder) or {tamarind concentrate and lemon juice.}
  • 200 grms. white radish, peeled, cut lenghtwise and sliced thinly.
  • 200 grms eggplant, sliced into wedges
  • 3 pcs. red/green chilli long
  • 100 grms. string beans or frozen cut-beans, cut into 2cm long
  • 100 grms. okra/lady finger, fresh or frozen cut into 2cm long
  • 100 grms. lettuce (iceberg or romaine/cos), {kangkong leaves is best to use if available.}
  • Sea salt and fish sauce to taste.

Sinigang Na Lechon Recipe


  1. Prepare your leftover Lechon by taking the cooked meat out of the bone. Place the all the bones in a large soup pot, add 6 liters of water. Bring to a boil and let it simmer on low heat with cover for an hour.
  2. On a large soup pot, bring pork soup stock to a boil and add the onions, tomatoes and taro. Cover and let it boil for few minutes.
  3. Add the pork lechon, bring the soup back to a boil. Lower heat, cover the soup pot and simmer for 30 minutes until pork lechon rind is tender. Pour in the tamarind soup powder (sinigang mix powder) or {tamarind concentrate and lemon juice.}
  4. Add the white radish, eggplant and red/green chilli long. Let it cook for a couple of minutes. 
  5. Add the green beans and okra. Season with fish sauce and sea salt to taste. Add the lettuce just before serving.

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