There’s nothing better than a hot bowl of pork sinigang.

You can eat it for breakfast, lunch, dinner, or even for a midnight snack (I’m just saying).

It’s stupid versatile, and it’s so easy to cook like what the hell?

Onions, tomatoes, assorted vegetables, a half a kilo of pork, and the secret ingredient, sinigang mix.

Put it in a pot, set and forget, then you’re golden.

At the end, you got this steaming broth, with the aroma of tomatoes and onions blending together inviting you to finish it all in one seating.

But you can’t! This stuff can last you a week, and I’m not even exaggerating.

Pork sinigang is so good that everything about it makes my knees go weak. Whenever I cut the pork with my teeth and the fat melts over the tongue. Ugh. It’s the best.

Or when, the vegetables I eat makes my poop go smoother.

Or when it’s cold, it makes the day so much better.

Pork sinigang is my miracle drug, and that’s why I enjoy eating as much as I like cooking it.