Cooking the classic sinigang na baboy or pork sinigang isn't really much of a challenge especially since there's a readily available sinigang mix and you don't really have to prepare it from scratch.
So one of the secrets really is how tender your meat is. I actually boiled pork ribs in moderate heat for several hours. Ribs have a lot of dark meat which can really be so yummy if made tender.
I added salt, the sinigang mix, tomatoes, onions, and radish.
Then, I added the greens, particularly kangkong and green peppers or chilis (siling panigang). I personally like my sinigang on the spicy side.
Finally, I added the sili cooked in my sinigang to fish sauce (patis) for a really ultimate sauce that will harmonize with the sour broth and the tender meat.
It's actually really good, what I prepared. There's actually some leftovers on the fridge that I'm looking forward to eating in a while.
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