Serves 4 - 5 pax
500-600 g Skin on pork belly, cut into 1 inch chunks (you can also use pork collar or ribs)
1 Red onion, chopped
1 tsp Whole black peppercorns
¼ Fish sauce (or to taste)
250 g Daikon radish, cut 1” chunks
10 pcs String beans, cut 2” length
1 Tomato, cut into wedges
1 Green chilli, whole
1 Eggplant, sliced
½ pack Sinigang mix*
1 bunch Kangkong
1 liter Water
* If Sinigang mix is not available, you can replace it with 4 tbsps tamarind paste, use chicken stock instead of water, add 3 cloves of garlic (minced) and 200g taro/yam cut into 1” cubes.
