• ~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)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add sinigang mix, long green chillies and okra. Bring to boil. Lower the heat, close lid, simmer for another 10 mins.

Step 5

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.