Sinigang (Tamarind Soup) with Pork

Ingredients

• about 450 g Pork belly
• 8 cups Water
• 2 tbsp Tamarind concentrate
• 2 medium Tomatoes
• 1 medium Onion
• 1 cup Long green beans
• 1 medium Eggplant
• 6 pieces Radishes
• 2 cups Spinach
• 1 tbsp Fish sauce
• 2 pieces Green chili peppers (siling haba)

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

Instructions

1. 1Place the about 450 g of pork belly in a large, heavy-bottomed pot and add the 8 cups of water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer gently for 45 minutes, or until the pork belly is tender. Skim off any foam that rises to the surface during the first few minutes of simmering.
2. 2Add the 2 medium tomatoes, cut into quarters, and the 1 medium onion, cut into thick wedges, to the pot. Increase the heat to medium-high and simmer, uncovered, for 10 minutes, allowing the flavors to meld.
3. 3Stir in the 2 tablespoons of tamarind concentrate and the 1 tablespoon of fish sauce until fully combined.
4. 4Add the 1 cup of long green beans, trimmed and cut into 5.08 cm pieces, the 1 medium eggplant, cut into 2.54 cm cubes, and the 6 pieces of radishes, trimmed and sliced into 0.635 cm thick rounds. Continue to simmer for 5 minutes, or until the vegetables are tender-crisp.
5. 5Add the 2 cups of spinach, stems removed, and the 2 pieces of green chili peppers, left whole or sliced if you prefer more heat. Cook for 1-2 minutes more, just until the spinach has wilted.
6. 6Serve the Sinigang hot, ensuring each bowl gets a portion of the pork and vegetables.

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