Sinigang na Buto buto with Gabi

Ingredients for Sinigang na Buto buto with Gabi

• 1 lb pork neck bones
• 2 Chinese eggplants, sliced
• 1 medium radish, sliced
• 5 to 8 okra
• 3 medium tomatoes, quartered
• 3 long green chilies (siling pangsigang)
• 1 pack tamarind-base sinigang mix, for 2 liters
• 4 taro roots (gabi), halved
• 3 cups water spinach (kangkong), stems chopped and leaves separated
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 6 cups water
• 2 tablespoons cooking oil

How to cook Sinigang na Buto buto with Gabi

1. 1.Heat oil in a pot over medium heat; sauté garlic and onion until fragrant.
2. 2.Add pork neck bones and fish sauce; cook briefly, then add water and bring to a boil.
3. 3.Add tomatoes, lower heat, and simmer 40 minutes or until pork is tender.
4. 4.Add sinigang mix, radish, chilies, and gabi; simmer 8 minutes.
5. 5.Add eggplant and okra; simmer 5 minutes.
6. 6.Stir in kangkong, turn off heat, cover 5 minutes, then serve.