Sinigang Fried Rice

Crispy Pork Belly

• 6 slices pork belly / liempo (5 inches per slice)
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp patis (fish sauce)
• 1 medium egg
• 1/4 cup cornstarch or potato starch
• 1/4 cup all-purpose flour

Sinigang Fried Rice

• 100 g pork belly, chopped into bite-sized pieces
• 1 small onion
• 1 tomato, diced
• 2 cups day-old rice
• 1 tsp tamarind (sinigang) mix
• kangkong (water spinach) leaves, chopped small
• kangkong stalks, chopped small
• green chili, chopped small
• 1 tbsp patis (fish sauce)
• salt and pepper, to taste

Crispy Veggies

• kangkong
• eggplant
• beans (sitaw)
• white onion
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp paprika
• 1 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 egg white
• 3/4 cup ice-cold water (plus ice)

Chilimansi Dip

• 3 tbsp soy sauce
• 1/2 tsp calamansi mix (or juice of a few calamansi)
• 1 tsp chili oil, adjust to taste

Directions

• Crispy pork belly: season the pork belly slices with salt, pepper, and patis, then coat with the egg, cornstarch, and flour. Fry until golden and crispy. Slice as needed.
• Sinigang fried rice: in a hot pan, cook the chopped pork belly pieces, then remove excess oil. Saute the onion and tomato until soft.
• Add the day-old rice and the tamarind (sinigang) mix—this is the secret to the sinigang flavor. Toss to coat. Season with patis, salt, and pepper.
• Add the kangkong stalks and green chili, then fold in the kangkong leaves at the end so they just wilt.
• Crispy veggies: whisk together the flour, cornstarch, paprika, onion powder, garlic powder, egg white, and ice-cold water into a cold batter. Coat the kangkong, eggplant, beans, and onion and fry for a few minutes until crisp.
• Chilimansi dip: stir together the soy sauce, calamansi mix, and chili oil.
• Serve the sinigang fried rice topped with the crispy pork belly and crispy veggies, with the chilimansi dip on the side.

Kanin Club-inspired sour tamarind fried rice. Method transcribed from the video and cleaned. From Chelsea Quiambao on Instagram.