1 1/2 to 2 44-gram packets sinigang mix, add after labanos and talong
Patis 3-4 tablespoons, place after water of meat comes to a boil
10 cups water
2-3 sili pangsigang
Place pork pata, tomato, onion, and ginger in a stockpot. Add water, cover, and bring to a boil. Lower heat and simmer until pata starts to get tender.
Once pata starts to soften add patis and gabi, and cook further until soup thickens.
Add labanos. Cook until labanos starts to soften and then add eggplant. Once eggplant has started to soften as well, add the sinigang mix and sili pangsigang, stir thoroughly, and continue to simmer until flavors have melded and pork is already tender. Add mustasa and stir.
Taste and adjust seasoning with patis (if you want it saltier) or additional sinigang mix (if you want it more sour).