Sinigang Na Buto Buto With Gabi

Instructions

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, saut garlic and onion.

3. Add the pork neck bones and fish sauce.

4. Pour-in water then bring to a boil.

5. Add tomatoes and simmer for 40 minutes or until pork is tender.

6. Add the sinigang mix, radish, long green chilies, and taro root (gabi) and simmer for 8 minutes.

7. Put-in the eggplant and okra then simmer for another 5 minutes.

8. Put-in the water spinach and stir. Turn off heat and cover the cooking pot for at least 5 minutes (this will cook the water spinach).

9. Transfer to a serving plate then serve.

10. Share and enjoy!

The Goods

Difficulty: ................. beginners
Servings: ................. 4

Ingredients

1 lb pork neck bones

2 pieces eggplants, sliced

1 medium radish, sliced

5 to 8 pieces okra

3 pieces medium tomatoes, quartered

3 pieces long green chili (or siling pangsigang)

1 pack tamarind base sinigang mix (good for 2 liters)

4 pieces taro root (gabi), halved

3 cups water spinach (kangkong or ong choy), leaves separated and stems chopped

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons fish sauce

6 cups water

2 tablespoons cooking oil

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