Pork Sinigang sa Kamias with Gabi or Taro Root

Pork Sinigang sa Kamias with Gabi or Taro Root

I used kamias or kalamyas for the souring ingredient.

The use of gabi adds another level of richness to the usual sinigang clear broth.

In addition the gabi or taro roots make the sour broth of the sinigang creamier or mas malapot and make the broth more opaque.

Ingredients:

1/2 kilo pork, any cut with bones and skin

1 medium size gabi, taro root, cut into cubes

1 bowl kamias cut crosswise in half

2-3 medium size onion, quartered

2-3 medium size tomato, quartered

1 small bundle sitaw cut into 2″ length

1 small bundle kangkong separate stems from  leaves and tops

1 small bundle okra cut crosswise in half

1 small radish cut crosswise diagonally

2 small size eggplants cut crosswise diagonally

2-3 siling haba

1/3 cup fish sauce, optional, use salt instead

sampaloc sinigang mix

salt