Pork Sinigang (Sinigang na Baboy) — Filipino Tamarind-Sour Pork Soup

• 900 gpork spareribs (cut across the bone into 5 cm sections)
• 300 gpork belly (skin-on, cut into 4 cm chunks)
• 2.2 lwater
• 1yellow onion (peeled and quartered)
• 3ripe plum tomatoes (quartered)
• 60 mlgluten-free fish sauce
• 4 gfine sea salt
• 250 gfresh tamarind pods (ripe brown pods, shells removed)
• 300 mlbroth from the pot (used to soften and extract the tamarind pulp)
• 300 gtaro root (peeled and cut into 4 cm chunks)
• 250 gdaikon radish (peeled and sliced 1 cm thick)
• 200 gAsian eggplant (cut into 5 cm pieces)
• 150 glong beans (cut into 7 cm lengths)
• 120 gokra (stem ends trimmed)
• 2green finger chiles (left whole)
• 1 bunchwater spinach (kangkong, tough stems discarded)

Instructions

1. 1

   Rinse the pork spareribs and pork belly under cold running water, then drain them well. Put the pork in a large pot with 2.2 l water and bring it to a boil over medium-high heat.

2. 2

   When gray foam rises to the surface, skim it carefully with a ladle for 5 minutes. Add the quartered onion and tomatoes, then reduce the heat to a gentle simmer so the broth stays clear rather than violently cloudy.

3. 3

   Simmer the pork uncovered for 60 minutes, skimming again whenever necessary. Add 45 ml fish sauce and continue simmering for 15 minutes, or until the ribs are tender but not falling apart.

4. 4

   While the pork simmers, place the shelled tamarind pods in a heatproof bowl. Ladle 300 ml hot broth from the pot over the tamarind and mash the pulp with a spoon until the liquid becomes thick and sour.

5. 5

   Press the tamarind mixture through a fine sieve directly into a bowl, scraping the underside to collect as much pulp as possible. Discard the seeds and fibers, then reserve the strained tamarind liquid for the soup.

6. 6

   Add the taro root to the pot and simmer for 12 minutes. Stir gently so the taro thickens the broth slightly without breaking into paste.

7. 7

   Add the daikon, strained tamarind liquid, remaining 15 ml fish sauce, and 4 g fine sea salt. Simmer for 8 minutes, allowing the sour broth to penetrate the pork and radish.

8. 8

   Add the eggplant, long beans, okra, and whole green finger chiles. Simmer for 6 minutes, keeping the vegetables bright and tender rather than overcooked.

9. 9

   Add the water spinach last and press it under the hot broth. Cook for 1 minute, then turn off the heat so the leaves wilt while staying green.

10. 10

    Let the sinigang rest for 5 minutes before serving so the sourness settles into the broth. Serve hot in bowls with steamed jasmine rice and extra fish sauce with sliced chile on the side.