Ingredients
Directions
- 1
Prep the meat and vegetables. Wash the taro after it has been cut so it’s not slimy when you peel it.
- 2
Heat a large caldero or pot. Sear the pork belly on at least 2 sides.
- 3
Add the onions and garlic sauté until fragrant.
- 4
Add the tomatoes sauté for a minute, then add the water and sinigang mix.
- 5
Bring to a simmer and cover the pot until the pork belly is tender. About 35-40 minutes.
- 6
Once the meat is tender, add the taro and simmer for 3 minutes.
- 7
Next add the okra, and simmer for another 3 minutes.
- 8
Add the eggplant, long beans, and kimchi and simmer for 5 minutes.
- 9
Taste the broth to see if fish sauce needs to be added.
- 10
Serve warm with a side of rice, and enjoy.
