Sinigang is a classic Filipino soup characterized by its sour and savory medley of flavors. It's a popular comfort food in the Philippines,  usually served on its own or paired with steamed rice on rainy days to ward off the cold. 

Pork Sinigang is a delightful sour soup made with pork ribs, vegetables, and tamarind-flavored broth. It's hearty, tasty, and perfect for cold weather. 

       Ingredients

• Pork-while you can use meatier and leaner parts such as pork shoulder (Kasim), I recommend bony cuts such as spare ribs, pork belly with ribs, hocks, knuckles, and tailbone or neck bones for better flavor.

• Tomatoes- use ripe, juicy tomatoes

• Onion-peeled and quartered

• Fish sauce- brings umami flavor; you can swap it with salt if you prefer

• Gabi- adds a starchy component to the dish and thickens the broth

• Radish (labanos)

• Vegetables- the recipe uses sitaw (long beans), eggplant, okra, and bok choy, but feel free to include other local produce available such as kangkong (water spinach) and pechay

• Tamarind- can be fresh pods, paste, or powder mixes

• Banana or finger chili peppers (siling haba)-adds a mild heat; optional and can be omitted

Watch How to Cook Pork Sinigang 

Pancit is a stir-fried noodle dish that consists of meat and vegetables. For Filipinos, pancit is a simple dish that symbolizes a long and happy life because it is usually served on birthdays or special occasions. 

Pancit is a noodle dish with vegetables, seafood, and meat is a everyday fare in the Philippines.

Ingredients

•  1 (12 ounce) package dried rice noodles

• 1 teaspoon vegetable oil

• 1 onion, finely diced

• 3 cloves garlic, minced

• 2 cups diced cooked chicken breast meat

• 1 small head cabbage, thinly sliced

• 4 carrot, thinly sliced

• ¼ cup soy sauce

• 2 lemons - cut into wedges, for garnish

Watch How to Cook Pancit Bihon