Pork Sinigang (Sour Soup)

Ingredients

• about 680 g Pork Shoulder (Cubed)
• 8 cups Water
• 2 tbsp Tamarind Soup Base (Powder)
• 2 medium Tomatoes (Diced)
• 1 medium Onion (Diced)
• 1 cup Green Beans
• 1 medium Eggplant (Cubed)
• 2 cups Spinach
• 1/2 cup Radishes
• 1 tbsp Fish Sauce (Optional)

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

Instructions

1. 1Place about 680 g pork shoulder, cut into 2.54 cm cubes, into a large, heavy-bottomed pot. Add 8 cups of water. Bring the water to a rolling boil over high heat, about 100°C. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the pork is fork-tender.
2. 2Add the 2 medium tomatoes, diced, and the 1 medium onion, diced, to the pot. Increase the heat to medium-high and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3Stir in the 2 tbsp tamarind soup base powder until it is completely dissolved into the broth.
4. 4Add the 1 cup green beans and the 1 medium eggplant, cut into 2.54 cm cubes, to the pot. Cover the pot and cook for 10 minutes, or until the green beans are tender-crisp and the eggplant is softened.
5. 5Add the 2 cups spinach and the 1/2 cup radishes, sliced, to the pot. Cook for 1-2 minutes, or until the spinach is just wilted.
6. 6If using, stir in the 1 tbsp fish sauce. Taste the soup and add more fish sauce if desired.
7. 7Serve the Pork Sinigang hot.

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