6 cups water
1 kg MONTEREY PORK BELLY, sinigang cut
6 pc tomatoes, quartered
1 (44 g) sachet sinigang mix
3 pc gabi, peeled and cut into cubes
1 bundle sitaw, cut into 1 inch pieces
1 pc labanos, sliced
4 pc okra
iodized fine salt or patis to taste
1 bundle kangkong, use tender leaves and stalks only (cut stalks into 1" pieces)


  1. In a stockpot, place water, pork and tomatoes. Simmer covered until pork is tender.
  2. Add sinigang mix, gabi, labanos, sitaw and okra. Cook until vegetables are tender. Season with salt or patis to taste.
  3. Add kangkong last and cook until it turns bright in color. Serve hot.

Makes 5 servings.

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