Looking for something?

Kimchi Sinigang

It has the right sour blend, that right spicy kick that will awaken your senses, and that hint of sweetness from the red onions and the creaminess and richness of taro. You’ll surely be addicted to this soup! What a brilliant combination! Knorr Sinigang Mix and Kimchi will leave you amazed.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves

    People

  • 4 cups water
  • 1 (20g) pack Knorr Sinigang sa Sampalok Mix Original or 1 (22g) Sinigang na may Gabi Mix
  • 1 (500 gram) piece pork belly (lechon kawali cut)
  • 2 pcs red onions, quartered
  • 300 grams kimchi, sliced
  • 1-1/2 tbsp gochujang (Korean chili paste)
  • 200 grams gabi (taro root), peeled and cut into large cubes
  • 20 cherry tomatoes, whole
  • 1 bunch (100g) kangkong, leaves picked and soft stems cut into 2-inch pieces
  • 200 grams fresh firm tofu, cubed
  • green onions, chopped (for garnish)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Fill a medium saucepan with 4 cups water and bring it to a simmer over medium high heat. Add the Knorr Sinigang Mix and stir to combine. Add the pork belly and simmer while covered for 1 1/2 to 2 hours over low heat. Cook until the pork belly is tender but not falling apart. Remove the pork from the soup and pat dry to prepare for frying.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Add the tomatoes and kangkong stalks, lower the heat, and simmer for 3 minutes more. Remove from heat and stir in the kangkong leaves.
  • 6 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.