Traditional Sinigang na Baboy Recipe

Ingredients

• 2 lbs pork belly, cut into chunks
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 2-3 tablespoons tamarind paste (or 1 cup fresh tamarind)
• 1 cup radish (labanos), sliced
• 1 cup eggplant, sliced
• 1 cup green beans, trimmed
• 1 cup water spinach (kangkong) or spinach
• 2-3 green chili peppers
• 2 tablespoons fish sauce
• Salt to taste
• Black pepper to taste

Instructions

1. In a large pot, combine the pork belly and water, then bring to a boil over medium heat. Skim off any foam that rises to the surface to ensure a clear broth.
2. Add the quartered onion and tomatoes to the pot, then reduce the heat to low and let it simmer for about 45 minutes or until the pork is tender.
3. Stir in the tamarind paste, ensuring it dissolves well in the broth. If using fresh tamarind, soak it in warm water, mash, and strain the juice into the pot.
4. Add the sliced radish, eggplant, and green beans to the pot. Continue to simmer for another 10-15 minutes until the vegetables are tender.
5. Incorporate the green chili peppers and fish sauce, adjusting the seasoning with salt and black pepper to taste. Simmer for an additional 5 minutes.
6. Finally, add the water spinach or spinach just before serving, allowing it to wilt in the hot broth for a minute.
7. Serve hot with steamed rice, and enjoy the comforting and tangy flavors of Sinigang na Baboy.