Pork Sinigang with Tamarind and Water Spinach (Kangkong)

Ingredients

• about 450 g Pork shoulder
• 2 tbsp Tamarind paste
• 1 bunch Water spinach (Kangkong)
• 1 medium Onion
• 2 medium Tomatoes
• 6 small Radishes
• 1 cup Green beans
• 2 tbsp Fish sauce (patis)
• 8 cups Water

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

Instructions

1. 1Prepare your ingredients: Cut the about 450 g pork shoulder into 2.54 cm cubes. Halve and quarter the 2 medium tomatoes. Peel and quarter the 6 small radishes. Trim the ends off the 1 cup green beans and cut them into 5.08 cm pieces. Wash the 1 bunch water spinach (kangkong) and trim off any tough stems.
2. 2In a large, heavy-bottomed pot, combine the about 450 g pork shoulder, the 1 medium onion (quartered), and the 2 medium tomatoes (quartered). Add the 8 cups of water. Bring the mixture to a rolling boil over high heat, approximately 100°C.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes. The pork should become very tender. You can test this by piercing a piece of pork with a fork; it should slide in easily.
4. 4Stir in the 2 tbsp tamarind paste and the 2 tbsp fish sauce until fully combined. The broth will turn a darker color.
5. 5Add the 6 small radishes and the 1 cup green beans to the pot. Increase the heat slightly to maintain a gentle simmer, and cook for 5 minutes, or until the radishes are slightly tender but still have a bit of a bite.
6. 6Add the 1 bunch water spinach (kangkong) to the pot. Stir gently for 2-3 minutes, just until the leaves are wilted. Do not overcook the water spinach.
7. 7Serve the Pork Sinigang hot.

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