Pork Sinigang (Sour Tamarind Soup)

Ingredients

• 2 lbs pork belly or pork ribs, cut into chunks
• 8 cups water
• 2 medium tomatoes, quartered
• 1 medium onion, quartered
• 1 daikon radish, sliced into rounds
• 1 bunch string beans, cut into 2-inch lengths
• 1 medium eggplant, sliced
• 2 long green peppers (siling haba)
• 1 bunch water spinach (kangkong), or bok choy
• 1/2 cup fresh tamarind pulp, or 1 packet sinigang mix (about 40 g)
• 2 tbsp fish sauce
• Salt to taste

Instructions

1. 1

   Place pork, water, tomatoes, and onion in a large pot. Bring to a boil, skimming off any foam.

2. 2

   Lower the heat and simmer 45 to 60 minutes until the pork is fork-tender.

3. 3

   If using fresh tamarind, boil the pulp in 1 cup of water for 10 minutes, mash, strain, and add the sour liquid to the pot. If using the mix, stir it in now.

4. 4

   Add the radish and simmer 5 minutes.

5. 5

   Add the string beans, eggplant, and green peppers. Simmer 5 more minutes.

6. 6

   Season with fish sauce and salt. The broth should be assertively sour.

7. 7

   Turn off the heat, add the water spinach, and cover for 1 minute so it wilts.

8. 8

   Serve steaming hot with white rice and a small dish of fish sauce for dipping.