Recipe: Lechon Belly Sinigang

Can you recognize Belly Buster Lechon when you see one? Turning leftover lechonbelly into something else other than paksiw or pritchon. Presenting saliva-inducing, asim-kilig Lechon Sinigang. So easy to make, you don't need to season it. 

Lechon Sinigang

Ingredients:

250 grams Belly Buster Lechon (with some of its herbs included to flavor the broth)

5 cups water

1 medium tomato 

1 cup sliced camias (iba) or unripe sampalok

OR

1 small pack of Knorr Sinigang sa Sampalok Mix (if no camias or sampalok fruit is available)

1/2 tsp sugar

1 medium radish sliced

A small bunch of Chinese kangkong

Procedure:

1. Add the first four ingredients and simmer until the camias or sampalok has made the broth sour enough to your liking. Remove fruit. 

2. Add sugar to offset the sourness. No need to season with salt since the Lechon is already salted. 

3. Add radish and simmer until it's cooked. 

4. Add the kangkong and turn off the fire  immediately. The remaining heat from the soup will cook the leaves further. 

Serve piping hot from the stove. Perfect compliment to other Christmas leftover meals