Pork Sinigang with Tamarind Broth

Ingredients

• 1.5 lbs Pork belly
• 8 cups Water
• 4 tbsp Tamarind paste
• 1 large Onion
• 2 large Tomatoes
• 1 cup Long beans
• 1 medium Eggplant
• 1 cup Okra
• 2 cups Kangkong (water spinach)
• 2 tbsp Fish sauce
• 2 Green chilies

Instructions

1. 1In a large heavy-bottomed pot, combine the 1.5 lbs of pork belly and 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 gently for 45 to 60 minutes, or until the pork belly is fork-tender. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering.
2. 2Add the large onion, cut into quarters, and the 2 large tomatoes, quartered, to the pot. Increase the heat to medium-high and simmer for 10 minutes, uncovered, allowing the flavors to meld.
3. 3Stir in the 4 tbsp of tamarind paste and 2 tbsp of fish sauce until the paste is fully dissolved. Add the 1 cup of long beans, cut into 2-inch pieces, the medium eggplant, cut into 1-inch cubes, and the 1 cup of okra, trimmed and cut into 1-inch pieces. Continue to simmer for 5 minutes, or until the vegetables are beginning to soften.
4. 4Add the 2 cups of kangkong (water spinach), roughly chopped, and the 2 green chilies, left whole or sliced if you prefer more heat. Cook for another 2 minutes, or until the kangkong leaves are wilted and bright green. The soup is ready when the vegetables are tender but still hold their shape.
5. 5Serve the Pork Sinigang hot, ensuring each bowl gets a good portion of pork and vegetables in the flavorful tamarind broth.

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