Wash the pork cubes thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.

Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until pork meat are tender. Take out all scum that rises to the surface.

When adding more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.

When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.

Add onion, tomato and sinigang mix and simmer for 3-5 minutes.

Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

Then add kangkong leaves and sili haba.

Cook for another 2 minutes or until vegetables are cooked. Serve hot.