Kimchi Sinigang Recipe

Fill a medium saucepan with 4 cups water and bring it to a boil over medium high heat. Add the Knorr Sinigang Mix and stir to combine. Lower the heat to simmer then add the pork belly, simmer while covered for 1 1/2 to 2 hours over low heat. Cook until the pork belly is tender but not falling apart. Remember to skim the top of the liquid to remove the scum and impurities that rise up. Remove the pork from the soup and pat dry to prepare for frying.

Get a medium saucepan nice and hot over medium-high heat. Pour oil until it reaches 5 centimeters up the sides. Gently add the pork belly and fry until golden brown and crisp. Remove the meat and place on a plate lined with paper towels to drain excess oil. Allow this to cool before chopping them into squares. Set this aside.

Meanwhile, strain the soup by using a fine mesh sieve and place the liquid into a clean saucepan or bowl. Add enough water so that it equals 4 cups again. Set this aside.

Get a large saucepan and heat 2 tablespoons of canola oil over medium heat. Throw in the onions and kimchi and cook for five minutes, stirring constantly. Carefully add the soup and gabi (taro root) to the kimchi and bring to a boil. Simmer for 15-20 minutes or until gabi is tender. You may mash half of the gabi to make the soup thicker.

Add the tomatoes and kangkong stalks, lower the heat, and simmer for 3 minutes more. Remove from heat and stir in the kangkong leaves.

Divide the soup into four bowls and top them each with a serving of pork and tofu. With a garnish of green onions, this dish is ready to be enjoyed and devoured. Make sure you have your loved ones beside you to catch you for you will be blown away by the goodness of this dish.