Pork Sinigang (Sour Soup) with Gluten-Free Noodles

Ingredients

• about 450 g Pork belly
• 8 cups Water
• 1 package Tamarind soup base (gluten-free)
• 1 medium Onion
• 2 medium Tomatoes
• 1 cup Radishes
• 1 cup Long beans
• 1 medium Eggplant
• about 113 g Rice noodles
• 2 cups Spinach
• 2 tbsp Fish sauce

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

Instructions

1. 1Place the about 450 g of pork belly and 8 cups of water into a large heavy-bottomed pot. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 45 to 60 minutes, or until the pork belly is very tender when pierced with a fork.
2. 2Add the medium onion, cut into quarters, and the medium tomatoes, cut into quarters, to the pot. Increase the heat to medium-high and cook for 5 minutes, stirring occasionally, until the onion is slightly softened.
3. 3Stir in the 1 package of tamarind soup base and the 2 tablespoons of fish sauce until fully combined. Bring the soup back to a gentle simmer over medium heat.
4. 4Add the 1 cup of radishes, cut into 1.27 cm thick rounds, the 1 cup of long beans, trimmed and cut into 5.08 cm pieces, and the medium eggplant, cut into 2.54 cm cubes. Continue to simmer for 10 to 15 minutes, or until all the vegetables are tender but not mushy.
5. 5Add the about 113 g of rice noodles and the 2 cups of spinach to the pot. Cook for 3 to 5 minutes more, stirring gently, until the rice noodles are soft and the spinach has wilted.
6. 6Serve the Pork Sinigang hot.

Substitutions

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