Sinigang na Baboy: A Savory Filipino Pork Soup

Ingredients

• 2 lbs pork belly, cut into cubes
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 cup tamarind paste or 1 cup fresh tamarind pods
• 1 radish (labanos), sliced
• 1 cup long green beans (sitaw), cut into 2-inch pieces
• 1 cup eggplant, sliced
• 2-3 green chili peppers (siling pangsigang)
• 2 cups spinach or water spinach (kangkong)
• 2 tablespoons fish sauce (patis)
• Salt and pepper to taste
• Optional: 1 tablespoon sugar for sweetness

Instructions

1. In a large pot, combine the pork belly and water. Bring to a boil and skim off any foam that rises to the surface.
2. Add the quartered onion and tomatoes to the pot. Simmer for about 30 minutes, or until the pork is tender.
3. If using fresh tamarind pods, boil them in a separate pot with water for about 10 minutes. Once softened, mash and strain to extract the juice. If using tamarind paste, dissolve it in some of the broth.
4. Add the tamarind juice or paste to the soup, along with fish sauce. Stir to combine.
5. Add the radish, green beans, and eggplant to the pot. Cook for another 5-7 minutes until the vegetables are tender.
6. Stir in the green chili peppers and spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
7. Taste and adjust seasoning with salt, pepper, and optional sugar as desired.
8. Serve hot with steamed rice.