Sinigang na Baboy (Sour Tamarind Pork Soup)

Method

1. 1

   Put the pork ribs, quartered onion and quartered tomato in a large pot with 2 liters of water and bring to a boil.

2. 2

   Skim off the grey foam that rises to the top, then lower the heat and simmer until the pork is fork-tender, about 1 hour.

   💡 Skimming early keeps the broth clear instead of cloudy.

3. 3

   Stir in the tamarind paste and fish sauce; taste — it should make you blink.

   💡 Add tamarind gradually and taste: sourness is personal, but timidity is wrong.

4. 4

   Add the daikon radish and simmer 4 minutes until almost tender.

5. 5

   Add the green beans and cook 2 more minutes, until both vegetables are just tender.

6. 6

   Drop the water spinach in, kill the heat, and let it wilt in the residual warmth.

7. 7

   Ladle into bowls over rice, making sure everyone gets pork, vegetables and broth.