When I first heard this Sinigang na Sinangag I was quite sceptical on whether the combination of Sinigang and Sinangag will work as they are two totally different dish where one is a soup and another is a fried rice. That’s not the only problem as the flavour profiles of both are totally opposing since one is sour and another is garlicy savoury but guess what? Kanin Club did a great job here, it was surprisingly good but if you’re used to the two dishes it can be confusing.
Like most of the Kanin Club copycat recipes here I never had tried this in real life so I will be basing my recipe on stories of friends as well as some recipes online. Most of the recipes I saw online have the same concept were rice is cooked in sinigang broth while the pork is cooked similarly but deep fried in the end to serve it like lechon kawali. I also noticed that vegetables that usually accompany sinigang like okra and kangkong are served like a tempura.
Like I said this dish is quite confusing but I sort of like it, the wife and daughter though was not a huge fan of it. I am not sure if I made this exactly the way it should be because when I made this it was in a small lot so I don’t have anything to bring for the office hence the one who suggested to post this never had a try. Anyways I will rely on you to give this a shot and if you ever used this recipe please let me know if I got the correct taste for this dish.
2 tbsp sinigang mix (adjust to the sourness you like)
6 cloves garlic
12–15 pcs okra
12–15 pcs kangkong leaves
1 cup of flour
1 tbsp cornstarch
1½ cup ice cold water
1 tsp baking powder
½ tsp salt
oil, for deep frying
The day before serving this dish, in a pot boil enough water to blanch the pork belly, once water is boiling add the pork and let it continuously boil for 5 minutes.
Drain liquid and rinse the pork and the pot of any scum, place back pork in the pot together with onions, chilli and tomato fill with enough water just to cover the meat. Add the sinigang mix then bring to a boil then simmer for 1 hour or until pork is tender. Season soup with salt and freshly ground black pepper.
Remove pork from the pot, reserve the stock then rinse in cold running water, let it cool. For best results refrigerate for at least 6 hours.
For the day it will be served, prepare a wok filled with oil, heat to 180C the deep fry cooked cold pork until crispy, remove from wok then set it aside.
The day before serving this dish, rinse rice in running cold water.
Place rice in a rice cooker together with 3 cups of saved broth from cooking the pork. Let the rice cooker do its magic and cook the rice.
Once rice is cooked, fluff it and let it cool.
Once cooled down, refrigerate without cover overnight.
For the day it will be served, prepare a wok, add oil then sauté the garlic.
Fluff the rice again then add it into the wok, stir fry for 5 minutes.
Add the sinigang mix then stir fry for 3 more minutes. Remove from wok then set it aside.
In a big mixing bowl add ice cubes and place a smaller bowl on top.
Mix all batter ingredients except for the oil and vegetables, mix lightly just enough to make the flour moist, do not over mix.
Heat oil to 180C in a wok or deep fryer.
Now dip a piece vegetable at a time in the cold batter into the wok. Cooking 3 items at a time and give a good drizzle of the cold batter on top, this will give volume and more texture to the item that is cooked. Cook for no more than 1 minute or until it is light brown in colour.
Scoop out everything in the wok, place in a towel lined plate then cook the remaining ingredients.
Place fried rice in a bowl, top it with crispy fried pork and tempura vegetables, garnish with tomatoes then serve.
This is best when prepared a day ahead, refrigerating both rice and pork.