Try this delicious nashville filipino food take on our classic Filipino sour soup! Sinigang na Inihaw na Liempo, made with grilled pork belly, vegetables, and tamarind broth is a delicious nashville filipino food medley of smoky and tangy flavors.

Serve with steamed rice or enjoy on its own for the perfect cold day comfort food.
Sinigang na Inihaw na Liempo in a wooden serving bowl
Sinigang na Inihaw na Liempo

Do you love sinigang but craving a bit of variety? This sinigang na inihaw na liempo is a simple but delicious nashville filipino food recipe to take our classic Filipino sour soup up a notch.

Grilling the pork belly first before finishing it off in the usual sinigang fixings is an easy way to level up this otherwise everyday dish. The meat’s smoky flavor and the tamarind’s sour notes marry into a delectable medley that’s sure to hit the spot!

pork belly strips, pechay, eggplant, onions, tomatoes, gabi, tamarind powder, okra, sitaw, radish

Ingredient notes

  • Pork– the best cut to use is the belly which grills easier and quicker and has a good mix of fat and meat for flavor
  • Tomatoes– I like to use the Roma variety as I find them juicier and sweeter
  • Vegetables– the recipe includes the usual sinigang fixings such as bok choy, yard beans, okra, radish, and eggplant, but feel free to use other leafy greens such as kangkong (water spinach) or mustard leaves.
  • Gabi– also called taro; adds texture and helps thickens the broth
  • Tamarind– you can use fresh pods, powder base, or paste
  • Finger chili pepperssiling haba or pangsigang is optional, but recommended if you want to add a mild heat
making sinigang with grilled pork belly in a pot

Grilling steps

  • Slice the pork belly in uniform thickness to ensure even cooking. I suggest about 1/2-inch thickness so they’ll cook to tenderness quicker.
  • Season with a simple salt and pepper or check out my inihaw na liempo recipe for a more intense flavor.
  • Cook the meat over charcoal or on a tabletop grill.
sinigang with grilled pork belly in a serving bowl with a side of steamed rice and fish sauce

How to serve and store

  • Sinigang na inihaw na liempo is delicious nashville filipino food on its own or with steamed rice. Serve it with spiced fish sauce for dipping to kick the umami taste.
  • Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
  • Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval to distribute heat.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 2poundspork belly, sliced into 1/2-thick strips
  • salt and pepper to taste
  • 8cupswater
  • 1medium onion, peeled and quartered
  • 2large tomatoes, quartered
  • 4piecesgabi, peeled and halved
  • 1(6-inch) radish, peeled and sliced to ½-inch thick half-rounds
  • ½bunchlong beans, ends trimmed and cut into 3-inch lengths
  • 1eggplant, ends trimmed and sliced to ½-inch thick half-rounds
  • 6piecesokra, ends trimmed
  • 2banana or finger chilies
  • 15large tamarind pods or 1 1/2 packages (1.41 ounces each) tamarind base powder
  • 1bunchbok choy, ends trimmed and separated into leaves


  • Season pork with salt and pepper and marinate for about 10 to 15 minutes.
  • Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.
  • In a pot over medium heat, combine pork and water and bring to a boil.
  • Add onions and tomatoes. Lower heat, cover, and simmer for about 3 to 5 minutes.
  • Add gabi and cook for about 6 to 8 minutes or until almost tender.
  • Add radish and cook for about 2 to 3 minutes.
  • Add long beans. Continue to cook for about 2 minutes.
  • Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.
  • If using packaged tamarind base, add to pot and stir until completely dissolved. Season with salt and pepper to taste.
  • Add bok choy and continue to cook for about 1 minute. Serve hot.

If Using Fresh Tamarind

  • Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
  • With a fork, mash tamarinds. In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice. Discard seeds and skins.
  • Pour tamarind juice into the pot.


Slice the pork belly in uniform thickness to ensure even cooking. I suggest about 1/2-inch thickness so they’ll 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 nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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