Prep: Wash, cut everything and set aside. I have cutting boards for meat, for my veggies and for my fruits and I do not interchange it.

Heat oil and sauté, ginger first then add garlic, onion. I like adding bay leaf and oregano while I sauté for more flavor and a little salt.

Saute well

Add your choice of meat (in my sample photo I used pork ribs and asked the butcher to cut it for me about 2x2 but again however you like your meat) add first sauce, tomatoes. Saute well.

Add your stock or water. 3-4 cups will depend on how wide or narrow your pot is. I would pour just enough to cover all the meat in liquid. And the SINIGANG mix (original tamarind is the usual choice, if you like your soup a little thick you can add sinigang mix with gabi)

Let it boil. When it reaches boiling point. Cover your pot with lid and Let it simmer until meat is tender. I would usually let it simmer 45mins.

When your meat is tender add veggies.

Do not over cook your veggies. Add the hard veggies and the leafy veggies soon as you put it in the pot you can turn of the stove because you want the crunch in your leafy veggies and not soggy

Serve with rice and we usually have fish sauce and kalamansi (this is a small citrus fruit) her we use lemon and fish sauce.

Some people just boil the meat, ginger, onion, no garlic, bay leaf, tomatoes, fish sauce let it simmer until meat is tender then add SINIGANG mix. Finally add veggies. do not over cook your leafy veggies.