Sinigang na Baboy: Classic Filipino Pork Soup

Ingredients

• 2 pounds pork belly, cut into chunks
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 cup tamarind paste or 1 cup fresh tamarind pods
• 2 cups water spinach (kangkong), trimmed
• 1 cup radish (labanos), sliced
• 1 cup eggplant, sliced
• 2 green chili peppers
• 2 tablespoons fish sauce
• Salt to taste
• 1 tablespoon vegetable oil

Instructions

1. In a large pot, heat the vegetable oil over medium heat and sauté the onions until translucent, about 3 minutes.
2. Add the pork belly chunks to the pot and cook until they are browned on all sides, about 5-7 minutes.
3. Stir in the quartered tomatoes and cook for another 2-3 minutes until softened, then pour in 8 cups of water.
4. Bring the mixture to a boil, then lower the heat and let it simmer for about 45 minutes, or until the pork is tender.
5. If using fresh tamarind, soak the pods in 1 cup of warm water for 15 minutes, then mash and strain to extract the juice. If using paste, dissolve it in the broth.
6. Add the tamarind juice, fish sauce, and salt to the pot, adjusting the sourness and seasoning to your preference.
7. Incorporate the sliced radish, eggplant, and green chili peppers into the soup, cooking for an additional 5-7 minutes until the vegetables are tender.
8. Finally, stir in the water spinach and cook for another 2-3 minutes until wilted before removing from heat.