Sinigang na Baboy (Soy-Free)

Ingredients

• about 910 g Pork Shoulder
• 3 tbsp Tamarind Paste
• 8 cups Water
• 1 large Onion
• 2 medium Tomatoes
• 1 cup String Beans
• 1 medium Eggplant
• 1/2 cup Radishes
• 2 cups Kangkong (Water Spinach)
• 2 tbsp Fish Sauce

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

Instructions

1. 1In a large heavy-bottomed pot, bring the 8 cups of water to a rolling boil over high heat, which is 100°C.
2. 2Add the about 910 g of Pork Shoulder to the boiling water. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 45 minutes to 1 hour, or until the pork is fork-tender. The pork is done when it can be easily pierced with a fork.
3. 3Add the 3 tbsp of Tamarind Paste and the 2 tbsp of Fish Sauce to the pot. Stir well to combine the paste and sauce with the broth.
4. 4Add the 1 large Onion, cut into quarters, and the 2 medium Tomatoes, cut into wedges, to the pot. Continue to simmer for another 5 minutes.
5. 5Add the 1 cup of String Beans, trimmed and cut into 5.08 cm pieces, the 1 medium Eggplant, cut into 2.54 cm cubes, and the 1/2 cup of Radishes, sliced. Cook for 5 minutes, or until the vegetables are tender-crisp.
6. 6Add the 2 cups of Kangkong (Water Spinach), stems and leaves, to the pot. Stir gently and cook for 1-2 minutes, just until the kangkong leaves are wilted.
7. 7Serve the Sinigang na Baboy hot.

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