• 1 kg. pork belly (or buto-buto)
  • 1 bunch kang-kong
  • 3 tbsp fish sauce
  • 1 bunch string beans (sitaw), cut in 2 inch length
  • 2 pcs. medium sized tomato, quartered
  • 3 pcs. finger chili
  • 1 tbsp cooking oil
  • 2 liters water
  • 1 large onion, sliced
  • 2 pieces taro (gabi), quartered
  • 1 pack sinigang mix (good for 2 liters water)
  • okra, raddish and eggplant (optional)
  1. Heat the pot and put-in the cooking oil
  2. Sauté the onion until layers separate
  3. Add the pork belly and cook until outer part turns light brown
  4. Put-in the fish sauce and mix with the ingredients
  5. Pour the water and bring to a boil
  6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
  7. Put-in the sinigang mix and chili
  8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
  9. Put-in the kangkong, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
  10. Serve hot. Share and enjoy!
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