Back to 4 servings 2 pounds pork belly or spare ribs, cut into 2-inch pieces; pork shoulder or neck bones also work 8 cups water, for the broth 1 medium onion, quartered 2 large tomatoes, quartered 2 tablespoons fish sauce (patis), plus extra for dipping 1 pound young tamarind, or 2 tablespoons tamarind paste or powdered sinigang mix 2 pieces taro (gabi), peeled and halved 1 medium daikon radish (labanos), peeled and sliced into half-rounds 1 medium Chinese eggplant, sliced 8 pieces okra, ends trimmed 8 pieces string beans (sitaw), cut into 2-inch pieces 2 pieces long green chili (siling pansigang), or finger chilies, to taste 1 bunch water spinach (kangkong), stalks and leaves separated ground black pepper, to taste
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1 Step 1: Bring the pork and water to a boil in a wide, deep pot over high heat. Skim off the scum as it rises until the broth looks clear.2 Step 2: Add the onion, half the tomatoes and 1 tablespoon of fish sauce. Cover, lower the heat and simmer for about 1 hour until the pork is very tender, topping up water if it drops below about 8 cups.3 Step 3: Meanwhile, put the young tamarind in a separate pot with 2 quarts of water and boil for about 40 minutes, until the skins burst open and the pods turn soft. Mash the pods against the pot, then pour everything through a sieve, pressing hard to extract all the pulp. Stir the strained tamarind liquid into the soup pot. If you're using tamarind paste or a powdered sinigang mix, skip the boiling and dissolve it directly into the broth.4 Step 4: Add the taro and cook for about 5 minutes until tender, or longer if you want it to thicken the broth.5 Step 5: Add the daikon and eggplant and cook for 5 minutes.6 Step 6: Add the long green chilies, string beans, remaining tomatoes and okra and cook for 3 minutes.7 Step 7: Add the water spinach stalks and season with the remaining fish sauce and black pepper. Cook for 2 minutes.8 Step 8: Add the water spinach leaves, turn off the heat and cover. Let residual heat wilt them for about 3 minutes, then serve hot.getsaucepan.com/r/578a7d64-b691-5233-91ab-b9dd801dd08d
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