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5 from 2 votes

Sinigang na Buto buto with Gabi Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Vanjo Merano


  • 1 lb pork neck bones
  • 2 pieces eggplants sliced
  • 1 medium radish sliced
  • 5 to 8 pieces okra
  • 3 pieces medium tomatoes quartered
  • 3 pieces long green chili or siling pangsigang
  • 1 pack tamarind base sinigang mix good for 2 liters
  • 4 pieces taro root gabi, halved
  • 3 cups water spinach kangkong or ong choy, leaves separated and stems chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons fish sauce
  • 6 cups water
  • 2 tablespoons cooking oil


  • 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!


Serving: 4g