Vietnamese Sweet & Sour Soup (Canh Chua)

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1. 1Step 1: Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and throw away the water. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
2. 2Step 2: Add the onion and simmer for 1.5 hours. Check every 30 minutes for impurities and scoop them away.
3. 3Step 3: While the soup simmers, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and simmer until the tamarind dissolves, crushing it with the back of a spoon to speed up the process. Pour through a fine mesh sieve into a small bowl and set aside.
4. 4Step 4: After simmering the soup for 1.5 hours, add the pineapple and ginger. Simmer for another 20 minutes.
5. 5Step 5: Add the catfish and simmer for another 10 minutes until cooked through.
6. 6Step 6: Add the vegetables and tamarind from step 3. Bring the soup to a boil. Taste for seasoning and add more salt if it tastes bland. Serve with white rice.