Heat a large pot with olive oil.

Add onions and sauce until color is translucent.

Add pork belly and cook until the pork's color is light brown.

Add fish sauce and mix all the ingredients in the pot.

Add water and bring the mixture into a boil.

Add taro and tomatoes then simmer for 45 minutes (make sure pork is tender right after).

Add sinigang mix and green finger chilies.

Add Kang kong stems and simmer for another 5 minutes.

Add the rest of the Kang kong leaves then turn off the heat and cover the pot.

Let the Kang Kong cook using the steam in the pot.

Serve and enjoy!