Pork Sinigang with Tamarind

Ingredients

• about 450 g Pork Shoulder
• 8 cups Water
• 3 tbsp Tamarind Paste
• 1 medium Onion
• 2 medium Tomatoes
• 1 cup Long Beans
• 1 medium Eggplant
• 1 bunch Kangkong (Water Spinach)
• 2 tbsp Fish Sauce (Patis)
• 2 optional Green Chili Peppers

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

Instructions

1. 1Place the about 450 g of Pork Shoulder into a large heavy-bottomed pot. Add the 8 cups of Water. Bring the water to a rolling boil over high heat, about 5-7 minutes. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the pork is fork-tender. The internal temperature of the pork should reach 71°C.
2. 2Add the 1 medium Onion and the 2 medium Tomatoes to the pot. Increase the heat to medium and simmer for 10 minutes, uncovered, allowing the flavors to meld.
3. 3Stir in the 3 tbsp of Tamarind Paste until it is fully dissolved in the broth. Add the 2 tbsp of Fish Sauce.
4. 4Add the 1 cup of Long Beans and the 1 medium Eggplant to the pot. Increase the heat to medium-high and cook for 5 minutes, or until the vegetables are tender-crisp. The long beans should be bright green and the eggplant should be slightly softened.
5. 5Add the 1 bunch of Kangkong (Water Spinach) and the 2 optional Green Chili Peppers to the pot. Cook for 1-2 minutes, or until the kangkong leaves are just wilted. Stir gently to combine.
6. 6Serve the Pork Sinigang hot immediately after cooking.

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