Pork Sinigang (Sour Soup) with Tamarind

Ingredients

• about 680 g Pork Shoulder
• 8 cups Water
• 4 tbsp Tamarind Paste
• 1 large Onion
• 2 medium Tomato
• 1 medium Eggplant
• 1 cup String Beans
• 1 cup Radish
• 2 cups Spinach
• 2 small Green Chili Peppers

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

Instructions

1. 1In a large heavy-bottomed pot, combine the about 680 g of pork shoulder and 8 cups of water. Bring the water to a rolling boil over high heat, about 204.4°C (200°C). Reduce the heat to low, cover the pot, and simmer gently for 45 minutes, or until the pork is fork-tender.
2. 2Add the large onion and 2 medium tomatoes to the pot. Continue to simmer, covered, for another 10 minutes.
3. 3Stir in the 4 tbsp of tamarind paste until it is fully dissolved. Add the medium eggplant, 1 cup of string beans, and 1 cup of radish to the pot. Simmer for 5 minutes, or until the vegetables are slightly tender.
4. 4Add the 2 cups of spinach and 2 small green chili peppers to the pot. Simmer for 2 minutes, or until the spinach leaves are wilted.
5. 5Serve the Pork Sinigang hot.

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