Crispy Pork Sinigang Recipe

Place pork in a pressure cooker or a large pot. Pour in enough water to cover. Add salt, pepper, and bay leaf. Bring to a boil, lock the lid, then simmer until tender, about 60 minutes in a pressure cooker or 2 hours in a regular pot. (Release the pressure before removing the lid of the pressure cooker.) Remove pork from the broth, and set both aside to cool. Freeze pork overnight or until ready to cook. Reserve pork stock. 

In the same pot over medium heat, place sinigang na sampaloc mix, onions, tomatoes, pork stock, and 2 cups water. Bring to a boil, lower heat to a simmer. Add labanos and cook until tender. Add tender stems of kangkong and sitaw. Bring back to a simmer, about 1 minute. When ready to serve, stir in kangkong leaves and let cook until just wilted, about 1 minute. Remove pot from the heat. 

Meanwhile, heat enough oil in a large pot over medium-high heat. Place pork belly in the hot oil until submerged and cover the pot with the lid slightly ajar. Let cook until golden brown on all sides and skin is crispy. Remove from the oil and let cool slightly before slicing into chunks. Keep warm. 

Place lechon kawali chunks into a bowl. Pour sinigang soup and vegetables over the pork and serve immediately with steamed white rice.