Pork Sinigang (Egg-Free)

Ingredients

• about 910 g Pork Shoulder
• 8 cups Water
• 2 packets Tamarind Soup Base
• 1 large Onion
• 2 medium Tomatoes
• 1 cup String Beans
• 1 medium Eggplant
• 1 cup Okra
• 2 cups Spinach
• 2 tbsp Fish Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Pork Shoulder in a large, heavy-bottomed pot and add the 8 cups of Water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork is fork-tender. Skim off any foam that rises to the surface during the first few minutes of simmering.
2. 2Add the 2 packets Tamarind Soup Base, the 1 large Onion (cut into wedges), and the 2 medium Tomatoes (cut into quarters) to the pot. Increase the heat to medium and simmer for 10 minutes, stirring occasionally.
3. 3Add the 1 cup String Beans (trimmed and cut into 5.08 cm pieces), the 1 medium Eggplant (cut into 2.54 cm cubes), and the 1 cup Okra (trimmed and cut into 2.54 cm pieces) to the pot. Continue to simmer for another 5 minutes, or until the vegetables are tender-crisp.
4. 4Stir in the 2 cups Spinach and the 2 tbsp Fish Sauce. Cook for 1-2 minutes, or until the spinach has just wilted.
5. 5Serve the Pork Sinigang hot.

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