Heat a cooking pot then pour-in cooking oil.
When the oil is hot enough, sauté garlic and onion.
Add the pork neck bones and fish sauce.
Pour-in water then bring to a boil.
Add tomatoes and simmer for 40 minutes or until pork is tender.
Add the sinigang mix, radish, long green chilies, and taro root (gabi) and simmer for 8 minutes.
Put-in the eggplant and okra then simmer for another 5 minutes.
Put-in the water spinach and stir. Turn off heat and cover the cooking pot for at least 5 minutes (this will cook the water spinach).
Transfer to a serving plate then serve.
Share and enjoy!