Pork Sinigang

Ingredients

• 2 lbs. pork belly

• 1 lb. young tamarind

• 1 bunch water spinach chopped

• 8 pieces string beans (cut into 2-inch pieces)

• 2 pieces eggplants sliced

• 1 piece daikon radish

• 8 pieces okras

• 2 pieces tomatoes sliced into wedges

• 2 pieces long green pepper

• 1 piece onion sliced into wedges

• 2 quarts water

• fish sauce and ground black pepper to taste

Instructions

• Boil the young tamarind in 2 quarts of water for 40 minutes. Filter the tamarind broth using a kitchen sieve or a strainer. Squeeze the tamarind afterwards to extract its remaining juices.

• Pour the tamarind broth into a cooking pot. Let it boil and then add the onion, pork belly, and half the amount of the tomatoes.

• Skim-off the floating scum, pour 1 tablespoon fish sauce, cover and continue to simmer for 1 hour.

• Add daikon radish and eggplants. Cook for 5 minutes.

• Add the long green pepper, string beans, remaining tomatoes, and okra. Cook for 3 minutes.

• Add the chopped water spinach stalks and season with fish sauce and ground black pepper. Cook for 2 minutes.

• Put in the water spinach leaves. Cover and turn the heat off. Let the residual heat cook the leaves for 3 minutes before serving.

• Share and enjoy!