Pork Sinigang with Tamarind Broth

Ingredients

• 1.5 lbs Pork Shoulder
• 8 cups Water
• 1 package Tamarind Soup Base
• 2 large Tomatoes
• 1 large Onion
• 1 cup Long Beans
• 1 medium Eggplant
• 2 cups Spinach
• 2 tbsp Fish Sauce

Instructions

1. 1Place the 1.5 lbs of pork shoulder into a large heavy-bottomed pot and add the 8 cups of water. 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 minutes, or until the pork is tender when pierced with a fork.
2. 2Add the 2 large tomatoes, cut into quarters, the 1 large onion, cut into thick wedges, and the 1 package of tamarind soup base to the pot. Increase the heat to medium-high and bring the mixture back to a gentle simmer. Cover the pot and cook for 10 minutes.
3. 3Add the 1 cup of long beans, trimmed and cut into 2-inch pieces, and the 1 medium eggplant, cut into 1-inch cubes, to the pot. Stir gently to combine, cover, and cook for 5 minutes, or until the long beans are bright green and the eggplant is beginning to soften.
4. 4Stir in the 2 cups of spinach and the 2 tbsp of fish sauce. Continue to cook, stirring occasionally, for 1-2 minutes, or until the spinach leaves are just wilted.
5. 5Serve the Pork Sinigang hot.

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