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be used, too. buto-buto (bony parts of the pig) such as pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly are usually used for this dish. sometimes pork kasim and pigue (pork ham) are also used. sampalok (tamarind) is the most common souring agent used in sinigang. other fruits
such as guava, tomato, kamias (bilimbi,) green mango, pineapple, kalamansi (native lime) and santol (wild mangosteen) can also be used as souring ingredients. the dish is commonly cooked with vegetables such as radish, taro, okra, eggplant and spinach, bokchoy or mustard green. my mom prepares sinigang...
https://filipinofoodaficionado.blogspot.com/2012/06/