my two favorite filipino dish

Sinigang na baboy is one of my favorite dish, it's one of those dishes that I can't get enough of eating every day Ingredients  Pork. While pork belly is the traditional meat used in pork sinigang, I prefer to use pork ribs since the soup is more flavorful because of the bones. You can check other cuts you can use in the FAQ section. Oil, garlic and onion. I prefer to saute or “isangkutsa” my pork first before boiling it to make it richer and more flavorful. Tomatoes. Provides color, a little tang, sweetness, and of course, flavor to the soup. Use ripe, juicy tomatoes when you can. Fish sauce. Gives out umami flavor and richness to the broth. It also counteract the soup’s sourness. You can substitute salt if you want. Radish (labanos). Adds color variation, flavor and nutrition to the dish. Taro (gabi). Gabi adds a starchy component to the dish making the soup thicker. Green or finger chili (siling haba or pansigang). It gives the dish some slight spiciness, optiona