Heat a pot over medium heat. Add a bit of oil, then sauté the chopped onions until they become translucent and fragrant.

Add the pork pieces to the pot. Sauté until the pork is lightly browned on all sides.

Pour 2 cups of water into the pot, enough to cover the pork. Bring it to a boil, then lower the heat to a simmer

Once the pork is tender, add the quartered tomatoes, taro and guava. Let it simmer until the taro and guava is soft.

When the taro is soft, remove it from the pot and place it in a small container. Mash the taro until smooth, then return it to the pot to thicken the broth.

Once the guava is soft, remove it from the pot and place it in a container. Use a hand blender to puree the guava, then return the puree to the pot for enhanced flavor.

Add the okra and daikon slices to the pot. Continue to simmer until the vegetables are tender.

Add the eggplant pieces and simmer until they are tender but still hold their shape

Finally, add the spinach to the pot. Simmer for another 2-3 minutes until the spinach is wilted and well incorporated into the soup.

If you prefer a tangier broth, add 1/2 to 1 packet of sinigang mix at this stage. Stir well to combine.

Season the soup with fish sauce or salt to your liking. Adjust the seasoning gradually until you’re satisfied with the flavor.