Sinigang

Ingredients11

• pork belly1 kg
• water2 L
• onion1
• tomatoes3
• tamarind pods200 g
• daikon radish200 g
• eggplant2
• long beans150 g
• water spinach1 bunch
• fish sauce2 tbsp
• green chilies2

Method

1. Cut the pork into chunks and place it in a pot with the water. Bring to a boil, skim the foam, then simmer until the meat is tender, about 45 minutes.
2. Add the quartered onion and tomatoes and simmer for 10 minutes.
3. Soak the tamarind pods in a little hot water, mash, and strain the sour liquid into the pot.
4. Add the sliced radish, eggplant, and long beans and cook until just tender.
5. Stir in the fish sauce and whole green chilies. Add the water spinach and cook for 1–2 minutes until wilted.
6. Taste and adjust the sourness or saltiness, then serve hot with rice.