Lechon Sinigang

Ingredients

Leftover lechon meat, excess fat trimmed and sliced into bite-sized pieces
6 – 8 cups water that was used to wash rice (rice washing)
3 – 4 medium-sized tomatoes
2 ½-inch ginger slices
2 red onions, sliced
String beans, sliced into 3-inch long pieces (add as much as you like)
1 whole finger chili (optional)
2 10-gram sachets Sinigang sa Sampalok mix, or more if desired
2 cups chili leaves/tops or kangkong
Salt and pepper, to taste
1 – 2 tablespoons patis/fish sauce, or more, to taste
Procedure

1. Trim off any excess fat from the lechon
2. In a large pot, bring rice water to a boil. Once boiling, add the tomatoes, onions and ginger. Add the lechon, string beans and finger chili.
3. Continue cooking until lechon and string beans become tender, around 5 minutes. Season with salt, pepper and patis. Add the sinigang mix and adjust taste to your preference.
4. Add the chili leaves or kangkong, and cook for 1 more minute. When done, remove from heat and serve. Enjoy!

source The Hungry Giant