Sinigang (Tamarind Soup) with Pork (Peanut-Free)

Instructions

1. 1In a large, heavy-bottomed pot, combine the 8 cups of water and the about 680 g of pork belly. Bring the water to a rolling boil over high heat, about 100°C.
2. 2Add the large onion, cut into quarters, and the 2 medium tomatoes, quartered, to the pot. Reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the pork belly is fork-tender. The pork is done when it easily pulls apart.
3. 3Stir in the 2 tbsp of tamarind paste and the 2 tbsp of fish sauce until fully combined. Taste the broth and add more fish sauce if desired, but do not add more tamarind paste.
4. 4Add the 6 small radishes, peeled and sliced into 0.635 cm thick rounds, the 2 medium eggplants, cut into 2.54 cm chunks, and the bunch of long beans, trimmed and cut into 5.08 cm pieces. Increase the heat to medium and cook for 5 minutes, uncovered, until the vegetables are slightly tender.
5. 5Add the bunch of kangkong (water spinach), with tough stems removed and leaves roughly chopped, to the pot. Stir gently and cook for 2 minutes more, or until the kangkong leaves are just wilted.
6. 6Serve the Sinigang hot, ensuring each serving includes pieces of pork belly and a variety of the cooked vegetables.

Related Guides