Sinigang (Sour Soup) with Pork (Egg-Free)

Ingredients

• about 450 g Pork Shoulder
• 8 cups Water
• 1 package Sinigang Mix (Tamarind-Based)
• 1 medium Onion
• 2 medium Tomatoes
• 1 bunch Kangkong (Water Spinach)
• 1 cup Long Beans
• 1 cup Radish
• 1 tbsp Fish Sauce (Optional)

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, approximately 100°C. Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the pork is tender when pierced with a fork.
2. 2While the pork simmers, prepare your vegetables. Cut the 2 medium tomatoes into quarters. Peel and cut the 1 medium onion into thick wedges. Peel and cut the 1 cup of radish into 1.27 cm thick rounds. Trim the ends off the 1 cup of long beans and cut them into 5.08 cm lengths.
3. 3After 45 minutes of simmering, add the quartered 2 medium tomatoes and the wedges of the 1 medium onion to the pot with the pork. Stir in the 1 package of sinigang mix until it is completely dissolved into the broth.
4. 4Increase the heat to medium-high and bring the soup back to a gentle boil, approximately 82°C. Add the 1 cup of radish and the 5.08 cm lengths of 1 cup of long beans to the pot. Cook for 5 minutes, or until the radish is slightly tender.
5. 5Add the 1 bunch of kangkong (water spinach) to the pot. Stir gently and cook for 1 to 2 minutes, or until the kangkong leaves are just wilted.
6. 6If using, stir in the 1 tbsp of fish sauce. Taste the broth and adjust seasoning if necessary, though the sinigang mix usually provides sufficient flavor.
7. 7Serve the hot sinigang immediately in bowls.

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