Sinigang Na Baboy (Pork Sinigang)

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1. 1Step 1: Rinse pork ribs and drain well.
2. 2Step 2: In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
3. 3Step 3: Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 1/2 hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
4. 4Step 4: Add gabi and cook for about 4 to 6 minutes or until tender.
5. 5Step 5: Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
6. 6Step 6: Add long beans. Continue to cook for about 2 minutes.
7. 7Step 7: Add eggplant and okra and cook for another 1 to 2 minutes.
8. 8Step 8: If using packaged tamarind base, add to the pot and stir until completely dissolved.
9. 9Step 9: Season with salt and pepper to taste.
10. 10Step 10: Add bok choy and continue to cook for about 1 minute. Serve hot.
11. 11Step 11: Wash tamarind and place in a saucepan with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
12. 12Step 12: With a fork, mash tamarinds.
13. 13Step 13: In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
14. 14Step 14: Discard seeds and skins. Pour tamarind juice into the pot of sinigang.