Ingredients:

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2 Tbsp olive oil (for browning and sauteing)

Salt and pepper

2 yellow onions, roughly chopped

3 tomatoes, roughly chopped

~1.5 kg pork ribs, separated

2 Tbsp soy sauce

2 Tbsp fish sauce

1 pack sinigang seasoning mix

1 large eggplant, cut into 2 inch chunks

200 g green beans, ends trimmed

300 g leafy greens (spinach, mustard greens, or bok choy)

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1. Rub the ribs with olive oil, salt, and pepper. Arrange them on a rack.

2. Turn on the broiler of your oven and place a baking sheet in the lower rack to catch drippings. Place the ribs under the broiler until just browned, then flip and brown the other sides. Set aside.

3. Heat oil in a large stock pot. Saute the tomatoes and onions until the tomatoes are soft (skins starting to come off) and the onions are translucent.

4. Add the ribs to the pot. Add the soy sauce and fish sauce to the pork. Mix until all the pork pieces have been covered in soy sauce/fish sauce.

5. Add water to pot until all the pork pieces are just covered.

6. Cover the pot and bring to a boil. Once up to temperature, allow to boil for 5 minutes, then reduce heat and allow to simmer for about 1 hour or until the meat is tender and starts to release easily from the bone.

7. Add the sinigang spice mix, eggplant, and green beans. Mix well. Bring the temperature up to a low boil, cover the pot, and allow to boil until the eggplant is soft and translucent.

8. Turn off the heat. Add the spinach/kale on top of the stew and cover the pot. Allow the greens to wilt for a few minutes.

9. Enjoy with fresh jasmine rice!