Sinigang

Ingredients

• •2 lb pork belly or ribs, cubed
• •8 cups water
• •1 onion, quartered
• •2 tomatoes, quartered
• •1/4 cup tamarind paste (or fresh tamarind, boiled and strained)
• •1 daikon radish, sliced
• •1 cup green beans, trimmed
• •1 eggplant, sliced
• •2 cups water spinach (kangkong) or spinach
• •2-3 green chilies
• •Fish sauce, to taste

Steps

1. 1.Boil the pork in the water, skimming off any foam, until tender, about 45 minutes.
2. 2.Add the onion and tomatoes and simmer for 5 minutes to build a savory-sweet base.
3. 3.If using fresh tamarind, boil it separately in a small amount of water for about 40 minutes to fully extract the sour pulp, then strain the liquid into the pot - this concentrated tamarind broth gives a cleaner, stronger sour flavor than tossing the tamarind in whole.
4. 4.Add the daikon, green beans, and eggplant - the harder vegetables - and simmer for 10-15 minutes until tender.
5. 5.Stir in the tamarind paste or concentrated tamarind liquid only after the vegetables are cooked, so they don't turn mushy while the sourness develops.
6. 6.Add the green chilies and water spinach in the last minute, just until wilted.
7. 7.Season with fish sauce to taste and serve hot with steamed rice.