Gluten-Free Filipino Sinigang

Ingredients:

1 pound pork ribs or shrimp (or your preferred protein)
1 medium-sized tomato, quartered
1 medium-sized onion, quartered
2-3 pieces green chili peppers (siling haba), chopped (adjust to your spice preference)
1 bundle fresh spinach leaves or water spinach (kangkong), cleaned and separated into stalks and leaves
1 packet (about 1.4 ounces) gluten-free Sinigang mix (available at Asian grocery stores)
8 cups water
Salt and fish sauce (patis) to taste
Optional: radish (labanos) or eggplant (talong), sliced

Instructions:

In a large pot, combine the water, pork ribs or shrimp, quartered tomato, and quartered onion. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and let it simmer for about 30-40 minutes, or until the pork ribs are tender or the shrimp is pink and cooked.

If using radish or eggplant, add them to the pot and simmer for an additional 5-10 minutes until they are tender.

Stir in the gluten-free Sinigang mix, making sure it's fully dissolved into the broth.

Add the chopped green chili peppers (siling haba) to the pot.

Season with salt and fish sauce (patis) to taste. Adjust the seasoning according to your preference for a balance of sourness and saltiness.

Add the spinach stalks to the pot and cook for a few minutes until they start to soften.

Finally, add the spinach leaves (kangkong) and cook for another 2-3 minutes until they wilt.

Remove the pot from heat.

Serve your gluten-free Filipino Sinigang hot, with steamed rice.

Enjoy the tangy and savory flavors of this comforting Filipino Sinigang soup!