Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 3 tablespoons cooking oil in a cooking pot. Cut 1 piece onion and 2 pieces tomato into wedges.
local_fire_departmentMedium heatWatch out
Oil must be properly heated before adding ingredients to prevent sticking.
Sauté the onion until the layers separate. Add half of the tomato and sauté for 1 minute.
local_fire_departmentMedium heatWatch out
Do not burn the onion
sauté only until the layers separate
Wash hands thoroughly after handling raw pork to prevent cross-contamination; raw meat carries bacteria that can cause illness.
Slice 2 kg pork belly into cubes.
Watch out
Be careful when using a knife to slice the meat.
Place the pork cubes in the cooking pot and continue sautéing until the outer part turns light brown. Add a little fish sauce and stir.
local_fire_departmentMedium heatWatch out
Stir the pork well so that the browning of the skin is even.
Pour 8 cups water into the pot, cover the pot to let it boil quickly.
local_fire_departmentHigh heatWatch out
Adjust the heat properly so that the water does not overflow when boiling.
When boiling, add 44 g Knorr Sinigang sa Sampaloc Mix with Gabi and stir.
local_fire_departmentMedium heatWatch out
Stir the sinigang mix well so it does not lump.
Cover the pot and adjust heat between low to medium. Simmer the pork for 30 minutes until tender.
local_fire_departmentLow to medium heatWatch out
Monitor the heat and do not let the broth dry out.
Slice 5 ounces daikon radish in roll-cut style and add to the soup. Taste and add another 22 g sinigang mix packet.
local_fire_departmentMedium heatWatch out
Do not overcook the radish so it does not become mushy.
Cover the cooking pot again and simmer for about 30 minutes more until the pork belly becomes completely tender.
local_fire_departmentLow to medium heatWatch out
Check the tenderness of the meat from time to time.
Slice 2 pieces talong diagonally and put in the pot.
local_fire_departmentMedium heatWatch out
Do not preload the eggplant too early so it does not turn dark and over-soft.
Cut 18 pieces string beans into 2-inch pieces. Put in the pot together with 8 pieces okra and 6 pieces shishito pepper.
local_fire_departmentMedium heatWatch out
Do not cover green vegetables for long to maintain their color.
Stir the vegetables and continue cooking for 5 minutes.
local_fire_departmentMedium heatWatch out
Stir gently so as not to crush the okra.
Add the remaining tomato and 1 bunch kangkong stalks. Stir and cover the pot, cook for 3 minutes.
local_fire_departmentMedium heatWatch out
Do not let the stalks become overly soft before adding the leaves.
Taste and add 1 tbsp fish sauce and 1 tsp ground black pepper, then stir.
local_fire_departmentMedium heatWatch out
Taste before adding salt or fish sauce so it does not become too salty.
Use proper tools or a towel when transferring hot soup to avoid skin burns.
Add the kangkong leaves, turn off the heat. Cover and let it cook in residual heat for 2 minutes, then transfer to a serving bowl.
local_fire_departmentResidual heatWatch out
Turn off the heat immediately after adding leaves so they do not turn yellow and overly soft.
Turkish Red Lentil Soup with Vegetables
Hearty Korean Pork Bone Stew with Potatoes
Authentic Homemade Chicken Pho with Savory Broth
Easy Homemade Beef Birria and Quesabirria Tacos
Authentic Burmese Veg Khao Swe with Homemade Coconut Milk
Authentic Homemade Chicken Shawarma