In a large pot, bring 1.5 liters of water to a boil. Add the 1 kilogram of peeled ripe guava and simmer until they are soft. Once tender, remove the guava from the pot, mash them in a bowl, and strain the mixture to extract the juice. Set the strained guava juice aside.

In the same pot, add 1 kilogram of pork belly and let it boil until tender. Skim off any scum that rises to the surface.

Once the pork is tender, pour back the strained guava juice into the pot. Add 4 pieces of peeled gabi (taro) and let it simmer for a few minutes until the gabi starts to soften.

Add 1 bunch of snake beans (sitaw), 1 bunch of okra, and 3 green chilies to the pot. Let it simmer until the vegetables are almost cooked.

Add 2 tablespoons of fish sauce and 2 tablespoons of sugar (optional, adjust to taste). Taste the broth and add salt if needed.

Finally, stir in 2 bunches of kangkong leaves and simmer for a few more minutes until the vegetables are tender.