Ube Sinigang

¼ kg pork belly

¼ kg pork spare ribs

2 pcs red onionsquartered

3 pcs garlic clovessmashed

3 pcs tomatoesquartered

1 tbsp peppercorn

8 ½ cups waterdivided

2 cups fresh sampaloc

2 pcs ube

2 ½ tbsp patis

½ cup radishsliced

½ cup sitawcut into 2-inch pieces

½ cup okrasliced

½ cup eggplantsliced

1 ½ pcs siling pang singang

In a large pot over medium-high heat, place pork, onions, garlic, tomatoes, and 4 1/2 cups water and bring to a boil. Simmer until pork is tender, adding more water if needed.

In a pot over medium heat, boil sampaloc in 2 cups of water until soft, and mash them in the liquid into a pulp. Strain and extract as much juice and pulp from the sampaloc as possible. Set aside.

Boil 1 piece of the ube until softened in 2 cups of water and mash into the water. Set aside. Cut the remaining ube into cubes.

Once the pork is tender, add mashed ube, patis, and the remaining ube then allow to simmer until ube is soft.

Add the sampaloc juice and stir. Add siling pang sigang, radish, beans, okra, and eggplant. Cover and bring to a boil. Add kangkong and cover for a few minutes then remove from heat.

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