Sinigang na Baboy: A Tangy Filipino Pork Soup

Ingredients

• 2 lbs pork belly, cut into cubes
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 2 radishes (labanos), sliced
• 1 cup long green beans (sitaw), trimmed
• 1 cup eggplant, sliced
• 1-2 green chili peppers (siling pangsigang)
• 1 cup tamarind paste or 1 cup fresh tamarind pods
• 2 tablespoons fish sauce (patis)
• Salt and pepper to taste
• 1 cup water spinach (kangkong) or other leafy greens

Instructions

1. In a large pot, combine the pork belly and 8 cups of water. Bring to a boil over medium heat, skimming off any foam that rises to the surface for 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 30 minutes, or until the pork is tender.
3. Stir in the tamarind paste or fresh tamarind pods, allowing the mixture to dissolve into the broth and impart its sour flavor. Adjust the sourness according to your preference.
4. Add the sliced radishes and long green beans to the pot and continue to simmer for an additional 5-7 minutes, until the vegetables are cooked but still crisp.
5. Incorporate the sliced eggplant and green chili peppers into the soup, cooking for another 5 minutes until the eggplant is tender.
6. Finally, mix in the fish sauce, and season with salt and pepper to taste. Remove from heat and fold in the water spinach or any leafy greens just before serving.