Because It’s Father’s Day, We Hacked Locavore’s Sizzling Sinigang for You to Enjoy with Your Old Man

June 21, 2015

Not to sound unpatriotic, but I didn’t grow up with a whole lot of Filipino food on our dinner table. If there’s one local dish that I’ve been tight with since childhood, though, it would be sinigang….that is, sinigang made my dad’s way. While I’m usually a hipster prick about going the unprocessed route, I eventually learned to appreciate the subtle complexity of broth made from scratch. There’s a certain sense of nostalgia that comes with the intense, tart jolt of the powdered soup mix. I kid you not when I say I would ask him to make it with thrice (!) as much powder with the same amount of liquid used for one pack. Clearly, my inner Pinoy would come out through my penchant for all things insanely mouth-puckering.


When Locavore opened its doors last year, it made waves for its innovative new ways on homestyle Filipino cuisine—ones not only novel, but also executed well. Almost half a year later, the establishment continues to dominate countless Instagram feeds, with one dish in particular being at the forefront of the hype: their sizzling sinigang. Really, what’s not to love? The humble dish is recalibrated, taken from its modest origins to a fiery, borderline raunchy indulgence worth boasting about. In this food hack, we dish up the crowd favorite with a few tweaks in tow.


Cubes of pork belly are braised until tender, then seared to get the edges caramelized, leaving precious brown bits at the bottom of the pan. The prerequisite vegetables are char-grilled, maximizing their natural earthy sweetness. To bring the dish to a closure, a thick sauce with the piquant flavor of sinigang broth is poured over, eventually picking up the richness of the meat. The result is an intense yet well-balanced stew-like treat that begs for heaps of white rice, at the comfort of your own home, which (most importantly) you can boast of having made yourself. I certainly would. Especially today that it’s Father’s Day, I wouldn’t mind whipping this dish up for Dad for a change.

Locavore Sizzling Sinigang Food Hack

Total Time: 40 minutes 
Yield: 2-3 servings


  • 650g pork belly
  • 5g cornstarch
  • 10 shallots or baby red onions
  • 12-15 cherry tomatoes
  • 125 g string / french beans
  • 2 tbsp oil
  • 50 ml water
  • 1 bunch kangkong
  • 1 seafood cube
  • 5-10 pcs calamansi
  • 1 pack sinigang mix


  1. Place red onions in foil with salt and pepper and roast at 375 F for 15 minutes. Set aside.
  2. Place cubed pork belly in a pressure cooker with oil  and water and cook for 20 minutes.
  3. Remove meat and liquid from the pressure cooker.
  4. In a pot, add the liquid and combine with the sinigang mix, seafood cube, and 100 ml water.
  5. Bring the mixture to a boil.
  6. While the mixture is boiling, blanch the kangkong for 30 seconds, and then blanch beans for 2 minutes.
  7. In another pan, place the pork belly and cook until all sides are colored.
  8. Now’s the time to start plating. Add pork belly, beans, and kangkong on your serving plate.
  9. Place the cherry tomatoes in the same pan with pork belly juices and allow them to roast for 2 minutes.
  10. Add onion to the pan and heat up the plate.
  11. Reduce blanching liquid into half.
  12. In a small bowl, mix calamansi and cornstarch. Mix well and add to the blanching liquid.
  13. Once the liquid starts thickening up, remove from heat and strain it.
  14. Pour on top of the plated dish and enjoy!
Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

4 comments in this post SHOW

4 responses to “Because It’s Father’s Day, We Hacked Locavore’s Sizzling Sinigang for You to Enjoy with Your Old Man”

  1. Lara says:


  2. Masterjoey says:

    Wow.. I never have thought there is Calamasi in their sizzling sinigang. I’ll try it! But definitely you left out the butter on their gravy. It was definitely noticeable buttery and sour. Thanks!

  3. Ava Solon says:

    Oh my God. Thank you for this. Xoxoxox

  4. Camille Cruz says:

    Where may we purchase the seafood cube?

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