Sinigang

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1. 1Step 1: Boil the young tamarind in 2 quarts of water for 40 minutes. Filter the tamarind broth using a kitchen sieve or a strainer. Squeeze the tamarind afterwards to extract its remaining juices.
2. 2Step 2: Pour the tamarind broth into a cooking pot. Let it boil and then add the onion, pork belly, and half the amount of the tomatoes.
3. 3Step 3: Skim-off the floating scums, pour 1 tablespoon fish sauce, cover and continue to simmer for 1 hour.
4. 4Step 4: Add daikon radish and eggplants. Cook for 5 minutes.
5. 5Step 5: Add the long green pepper, string beans, remaining tomatoes, and okra. Cook for 3 minutes.
6. 6Step 6: Add the chopped water spinach stalks and season with fish sauce and ground black pepper. Cook for 2 minutes.
7. 7Step 7: Put the water spinach leaves. Cover and turn the heat off. Let the residual heat cook the leaves for 3 minutes before serving.
8. 8Step 8: Share and enjoy!