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:
LECHON SINIGANG (Roast pork or chicken in sour soup)
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.