Sinigang na Baboy - Filipino Pork Sinigang with a Tangy Tamarind Broth

1.In a large pot, combine the pork belly and water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

2.Add the quartered onion and tomatoes to the pot. Lower the heat and let it simmer for about 45 minutes to 1 hour, or until the pork is tender.

3.While the pork is cooking, prepare the tamarind. If using fresh tamarind pods, boil them in a separate pot with water for about 10 minutes, then mash and strain to extract the juice. If using tamarind paste, dissolve it in a cup of warm water.

4.Once the pork is tender, add the radish, green beans, and eggplant to the pot. Cook for about 5-7 minutes until the vegetables are tender but still crisp.

5.Stir in the tamarind juice or paste, and add the fish sauce. Adjust the seasoning with salt and pepper to taste. If you prefer a more sour flavor, add more tamarind.

6.Add the green chili peppers and let it simmer for another 2-3 minutes.

7.Finally, stir in the water spinach and cook for an additional minute until wilted.

8.Serve hot with steamed rice.