Name: Pepper PH’s One-Pan Sinigang Paella
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 200 g Kurobuta pork belly, sliced into 1”-1½ ” thick; ¼ cup white onion, rough chop; ½ cup tomato, rough chop; ½ cup white radish, cut into 1” disks; 3 pcs okra, top removed and sliced in half; ½ cup eggplant, cut into 1” disks; 2¾ cups water, separated to 2 cups and ¾ cups; ⅛ cup Knorr Sinigang Mix Original; 1¼ cup short grain rice; ¼ cup green beans, sliced into 3” batons

200 g Kurobuta pork belly, sliced into 1”-1½ ” thick
¼ cup white onion, rough chop
½ cup tomato, rough chop
½ cup white radish, cut into 1” disks
3 pcs okra, top removed and sliced in half
½ cup eggplant, cut into 1” disks
2¾ cups water, separated to 2 cups and ¾ cups
⅛ cup Knorr Sinigang Mix Original
1¼ cup short grain rice
¼ cup green beans, sliced into 3” batons

In a pan, add 1/2 tbsp of neutral oil and sear the pork belly on all sides until golden brown. Remove and set aside.
In the same pan, add the onion and tomatoes. Saute for 2-3 minutes until tomatoes are slightly softer and the onions are almost translucent.
In a separate bowl, add hot water and Knorr Sinigang Mix Original. Mix until fully dissolved.
In the pan, increase the heat and bring to a boil. Return the pork belly, decrease heat and bring to a steady simmer, cover and continue to cook for 30-45 minutes.
Once the pork belly is almost fully tender, add the the radish, okra, and eggplant. Simmer for 3-5 minutes. Add rice, 1/4 cup of more water and mix until rice is fully distributed amongst the vegetables and meat. Bring it back to a boil and then decrease heat and bring to a steady simmer. Add green beans on top, cover with a lid and cook for 10 mins. Remove the lid, increase heat to medium high and cook for another 2 minutes for the rice to crisp up in the bottom. Serve immediately.