This is similar to cooking sinigang na liempo, except that you add the unripe jackfruit when pork belly is almost tender. The broth turns white, as if you added some gabi but you didn’t.  Vegetables are optional, as well. You can use any other cut of meat, too. I used pork spare ribs this time. Plus added kangkong.

Sinigang na baboy na may langka

1/2 kilo of pork spare ribs

3-5 pieces siling haba

1/2 kilo hilaw na langka

1 bunch of kangkong leaves

1 pack sinigang mix

salt to taste

Boil pork spare ribs till almost tender then add the siling haba and langka. Continue to simmer till meat is tender and langka is cooked through. Add the bunch of kangkong then bring to a boil.  Add the sinigang mix. Check for taste and adjust for salt as necessary.

Note: Tagalog sinigang would usually use patis to flavor the broth. Down here in Mindanao, patis is not so commonly used. You’d probably find in households with Tagalog heritage.