Install Steam
login
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem
Ingredients
2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tablespoons fish sauce
12 pieces string beans sitaw, cut in 2 inch length
2 pieces tomato quartered
3 pieces chili or banana pepper
1 tablespoons cooking oil
2 quarts water
1 piece onion sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water
US Customary - Metric
Instructions
Heat the pot and put-in the cooking oil
Sauté the onion until its layers separate from each other
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 and chili
Add the string beans (and other vegetables if there are any) 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!