Pork Sinigang sa Bayabas. Sour broth made from scratch. Instead of the usual Sampaloc Mix, we used guava to give the broth its sourness.

Add water to a large boiling pot and soften bayabas/guava until it cracks. Remove guava from the pan and add in the meat and the sliced taro roots. Boil to soften meat.

Meanwhile remove seeds from the guava and mash. Set aside.

When the meat has boiled, add in the serrano pepper and let it soften. Season with salt and cover pan and let the soup simmer in medium heat for until the meat is soft.

Add the mashed guava and season with fish sauce.

Simmer for another 5 minutes and serve hot.