Pork Sinigang (Egg-Free)

Ingredients

• 2 lbs Pork Shoulder
• 8 cups Water
• 2 packets Tamarind Soup Base
• 1 large Onion
• 2 large Tomato
• 1 cup Green Beans
• 1 large Eggplant
• 2 cups Spinach
• 2 tbsp Fish Sauce

Instructions

1. 1Cut the 2 lbs of Pork Shoulder into 1-inch cubes. In a large heavy-bottomed pot, combine the pork cubes and 8 cups of Water. Bring the water to a rolling boil over high heat, about 450°F (232°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes, or until the pork is tender when pierced with a fork.
2. 2Add the 2 packets of Tamarind Soup Base, the 1 large Onion (chopped), and the 2 large Tomatoes (chopped) to the pot. Stir everything together. Increase the heat to medium-high and bring the soup back to a simmer, about 200°F (93°C), then reduce the heat to low, cover, and simmer for 10 minutes.
3. 3Add the 1 cup of Green Beans (trimmed and cut into 2-inch pieces) and the 1 large Eggplant (cut into 1-inch cubes) to the pot. Stir to combine. Cook for 5 minutes, or until the green beans are crisp-tender and the eggplant has softened.
4. 4Stir in the 2 cups of Spinach and the 2 tbsp of Fish Sauce. Continue to cook, stirring gently, for 1-2 minutes, or until the spinach leaves are just wilted.
5. 5Serve the Pork Sinigang hot.

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