This is what we call in bisaya or cebuano "linat-ang baboy" or in tagalog sinigang na baboy. Masarap siya pag may halong taba at ribs compare to pure lean meat lang. The other difference to our linat-an sa amin and the tagalog sinigang we don't put sili or anything na maasim. We just boil the meat of course and then put "lutya" to make the stew "malapot" then petchay or "bokchoy" here in US. Aside from the vegies we also put ginger and lemon grass or "tanglad". Season it with little sea salt and thats it the "linat-ang baboy" is ready to eat.
Kaya today, I missed this food so much because we are raining at malamig ang simoy nang hangin. Kung hinde man ako makakapagluto nang ganito today I will just make "lugaw". So brb for now because I am going to the kusina. Happy weekend everyone and God bless you all!