- ~600g pork rashers or spare ribs
- 1 brown onion
- 2 Tbsp vegetable oil
- 3 Tbsp fish sauce
- 3 tomatoes
- 300g daikon radish
- 3 long green chillies
- 1 pack sinigang mix
- 250g okra
- 250g spinach (or kang kong)
Cut tomatoes and onion into wedges. Slice daikon radish into 5mm-thick round slices (or half round). Cut the pork into 1 to 2-inch pieces.
Heat up a big pot. Add oil, then the onion. When the onion wedges have turned transparent, add the pork. Cook the pork for 2-3 mins or until brown.
Add 2l of water, fish sauce, the tomatoes and the radish into the pot. Bring to boil then simmer over medium low heat (close lid) for 30 mins.
Add sinigang mix, long green chillies and okra. Bring to boil. Lower the heat, close lid, simmer for another 10 mins.
Add spinach (or kang kong) into the pot. Make sure the spinach is submerged in the soup. Turn off heat. Let the heat of the soup cook the spinach for 1-2 mins. Ready to serve.