Ingredient
2 lbs pork belly (or buto-buto)
1 bunch spinach (or kang-kong)
3 tbsp fish sauce
1 bunch string beans (sitaw), cut in 2 inch length
2 pieces medium sized tomato, quartered
3 pieces chili (or banana pepper)
1 tbsp cooking oil
2 liters water
1 large onion, sliced
2 pieces taro (gabi), quartered
1 pack singing mix, powdered tamarind (good for 2 liters water)
Instructions
- Heat a pot over medium-high heat and put-in the cooking oil
- Sauté the onion until it turns translucent and it breaks apart
- Add the pork belly and cook until outer part turns light brown
- Put-in the fish sauce and mix with the ingredients
- Pour the water and bring to a boil
- Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
- Put-in the sinigang mix, powdered tamarind and chili
- Add the string beans, and whatever vegetables you have on hand, and simmer for 5 to 8 minutes
- Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
- Serve hot. Share and enjoy!
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