Killer Crispy Sinigang Recipe

When it comes to naming your favorite Filipino dish, most people fall into two categories: soups and meats. As champions of Filipino cuisine, soups include tinolang manok, Malaga, and, of course, the ever-popular sinigang. Crispy pata, liempo, and, of course, lechon and lechon kawali grab the top spot. At first glance, it may appear difficult to combine these two styles of dishes—both so distinct and wonderful in their own right. But what if I told you there was no longer any need for contrast? Filipinos are known for their culinary creativity, and there’s no better way to enjoy all of our favorite dishes than to blend them into one. This is why we’re bringing you the delicious crispy sinigang today!

Tart, crunchy, and sinfully delicious; this crispy sinigang recipe will make all of your Filipino culinary dreams come true! Everything you love about sinigang, from the sour broth to the robust vegetables, will come together with everything you love about crispy and delicious pork belly. These two constitute an unstoppable team; it’s almost a mystery why we didn’t think of it sooner!

Killer Crispy Sinigang blends liempo with sinigang.


Everyone likes liempo! If prepared properly, it melts in your tongue. Air-dried pork belly makes this meal crunchy even with the typical soup. For maximum sinigang taste, this dish’s marinade is really exceptional. Knorr Sinigang sa Sampaloc will replace salt and pepper! That plus Knorr Liquid Seasoning make crispy liempo that tastes like sinigang.

Speaking of, every sinigang recipe is incomplete without the many vegetables in a heated broth. This delicious recipe includes string beans, spinach, eggplant, okra, and daikon radishes. Each veggie enhances crispy sinigang with its crunchiness, softness, and tastes. Long green peppers complement patis for dipping liempo!

Start early or plan to spend most of the morning cooking Killer Crispy Sinigang. Making pork belly delicious, crisp, and soft takes a lot of work. When you taste this crispy sinigang, all your hard work will be worth it!

What are you waiting for? Let’s make this killer crispy sinigang together!

Sauté garlic, onions, and tomatoes in a pot with 3 tablespoons of oil. After your onions soften, add your 2 lbs. of pork belly and heat until the outside is light brown. Before adding Knorr Sinigang sa Sampaloc Recipe mix, boil 4 cups of water. Save a spoonful of the mix for later!

Cover the kettle and boil pork slowly. We don’t want rough meat. Cook pork on low heat until tender. Depending on pork belly cut thickness, this may take 45 minutes. When pork belly is soft, take it from the pot and let it cool. Rub the leftover sinigang mix on the pork. Air-dry the pork for three hours with a tablespoon of liquid seasoning. Best outcomes come from sunbathing it.

Heat your leftover frying oil. Deep fried the pork belly until crispy. You can also bagnet-fry it! Don’t worry—you’re almost done!

Add the last vegetables to your sinigang and boil again. Black pepper and fish sauce to taste after 5 minutes. Put your crispy sinigang in a bowl. Soup and veggies first, then pig.



  • 2 lbs. Pork Belly
  • 44 grams Knorr Sinigang sa Sampaloc mix
  • 1 tablespoon Knorr Liquid Seasoning
  • 1 bunch string beans
  • 1 bunch spinach
  • 1 eggplant sliced
  • 10 okras
  • 3 ounces daikon radish sliced
  • 3 long green peppers
  • 1 onion wedged
  • 2 tomatoes wedged
  • 3 cloves garlic crushed
  • 4 cups water
  • 2 cups cooking oil
  • Ground black pepper and fish sauce to taste



  • Heat 3 tablespoons of cooking oil in a cooking pot. Saute garlic, onion, and tomato.
  • Add the pork belly once the onion softens. Cook until the outside of the pork turns light brown.
  • Pour the water into the pot. Let it boil. Add Knorr Sinigang sa Sampaloc Recipe mix (save 1 tablespoon for later use). Cover the pot and boil the pork in low heat setting until the pork tenderizes (around 45 minutes).
  • Remove the pork belly from the cooking pot. Let it cool down. Rub the remaining sinigang mix all over the pork and then add Knorr Liquid Seasoning. Air dry the pork for at least 3 hours (note: it is better to soak it under the sun for best results).
  • Heat the remaining cooking oil. Deep- fry the pork belly until crispy (note: you can double fry it too).
  • Boil the soup on more time and then add the remaining vegetables. Cook for 5 minutes.
  • Season with ground black pepper and fish sauce. Arrange the soup and vegetables in a bowl and then top with crispy pork.
  • Serve. Share and enjoy!

Nutrition Information

Calories: 2272kcal (114%) Carbohydrates: 23g (8%) Protein: 27g (54%) Fat: 233g (358%) Saturated Fat: 52g (260%) Polyunsaturated Fat: 45g Monounsaturated Fat: 127g Trans Fat: 0.4g Cholesterol: 163mg (54%) Sodium: 530mg (22%) Potassium: 1551mg (44%) Fiber: 10g (40%) Sugar: 10g (11%) Vitamin A: 8920IU (178%) Vitamin C: 57mg (69%) Calcium: 170mg (17%) Iron: 5mg (28%)


What is Sinigang?

Sinigang is a traditional Filipino soup known for its sour taste, which is achieved by using tamarind or other souring agents. It typically includes meat (usually pork, beef, shrimp, or fish) and an assortment of vegetables like radish, eggplant, tomatoes, and string beans. Sinigang is a comforting and flavorful dish enjoyed throughout the Philippines.

What is Crispy Sinigang?

Crispy Sinigang is a modern twist on the classic Sinigang. Instead of cooking the meat in the sour soup, the meat (often pork belly or fish) is first marinated and then deep-fried until crispy. The crispy meat is then served alongside a separate bowl of Sinigang broth with vegetables, creating a delightful contrast of textures and flavors.

How is Crispy Sinigang meat prepared?To make Crispy Sinigang, the meat (pork belly or fish) is typically marinated with various seasonings such as soy sauce, garlic, and pepper. After marinating, the meat is deep-fried until golden and crispy. The result is tender and flavorful meat with a crunchy exterior.

Can I use other meats or vegetables for Crispy Sinigang?

Yes, you can use different types of meat, such as chicken or beef, for Crispy Sinigang. You can also experiment with various vegetables for the Sinigang broth, such as spinach, water spinach (kangkong), or taro (gabi). The choice of meat and vegetables can be customized to suit your taste.

Is there a specific recipe for “Killer Crispy Sinigang”?

As mentioned earlier, “Killer Crispy Sinigang” is not a standard term or recipe widely known. However, if a specific recipe by that name has gained popularity, it might be an innovative and unique variation of the classic Crispy Sinigang. In that case, you may need to search for the specific recipe online or refer to a trusted Filipino cooking source.

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