A traditional Filipino soup usually served with rice.
On a large pot, I sauteed three pounds of pork ribs in garlic, onion and tomatoes. Then I poured in about six cups of water and brought to a boil. Added a packet of sinigang mix then simmered for about two hours until meat was very tender.
Slid the taro, the daikon and the Anaheim chili.
After five minutes I added the eggplant and the okra.
Then the kang kong (river spinach) -- a popular vegetable in Southeast Asia.
So there you are... slurp!
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