Lechon Sinigang (Roast pork or chicken in sour soup)

December 9, 2019
Lechon Sinigang

The Christmas season always bring an abundance of food since our family hosts plenty of parties. The leftovers kicks my creativity into gear. Here’s how you can transform lechon into a new dish that is not just paksiw — turn it into sinigang!

Classmates from St. Scholastica’s College who have had this version of sinigang say it has a delicate hint of lemongrass with a slight tartness from the kamias. Give it a try.

Watch my quick video on how to make this dish:

Ingredients for Lechon Sinigang
The ingredients

LECHON SINIGANG (Roast pork or chicken in sour soup)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Marianne de Leon Serves: 6
Prep Time: 15 minues Cooking Time: 30 minutes Total Time: 45 minutes

This is one way of transforming leftover lechon - either pork or chicken - into a new dish to enjoy.


  • 2 tablespoons cooking oil
  • 2 tablespoons garlic, crushed
  • 1 large white onion, chopped
  • 1 Kilogram leftover lechon (pork or chicken), chopped
  • 8 cups water
  • 1 cup (~200 ml) kamias juice
  • 4-6 pieces lemongrass (tanglad), crush the bulb and turn it into a bunch by tying the leaves into a knot
  • 4-5 pieces gabi or taro, peeled and submerged in water to prevent browning
  • 1 tablespoon (1/2 small packet) of sinigang sa sampalok (tamarind) mix
  • 2 bouillon cubes, pork or chicken according to the lechon you will use (optional)
  • a few pinches of chili flakes or 2 pieces siling haba (finger chilies) for a spicy kick (optional)
  • 1 radish (labanos), peeled and sliced into rounds
  • 6-10 pieces okra
  • 2 bundles mustard (mustasa) leaves, washed, leaves separated and cut in half



Heat oil in a casserole over medium heat.


Saute garlic and onion until translucent and fragrant.


Add the lechon and toss for a bit before adding the water.


Add the tanglad bunch and kamias juice and stir.


Drain the gabi and add it into the pot. Cover and bring to a boil then reduce the flame to low. Simmer for 10 minutes.


Add a tablespoon of the sinigang mix.


Let simmer for 3 minutes before tasting. Adjust by adding more sinigang mix, bouillon cubes, and chili flakes.


Add radish and continue to boil covered for 5 more minutes or until the radish is a bit tender.


Remove the lemongrass then add the okra. Cook for 3 minutes more.


Test the gabi's doneness with a skewer. When tender, add the mustasa leaves.


After 1-2 minutes, the sinigang is ready.


Serve with rice.


  • A small packet of sinigang mix is 22 grams. Use half a packet first when cooking then add more if you want your sinigang more sour.
  • To make kamias juice, trim both ends of the kamias fruit, place in a blender and puree. Since the kamias season is only during summer, it's best to process a lot and keep them in jars or portioned out in zip-lock bags in the freezer. This way you'll have kamias juice for the rest of the year.

You Might Also Like

No Comments

Leave a Reply