Classic Pork Sinigang

1.In a large pot, heat the vegetable oil over medium heat. Add the quartered onions and sauté until translucent, about 3-4 minutes.

2.Add the quartered tomatoes and cook until they soften, about 5 minutes.

3.Pour in the 8 cups of water and bring to a boil.

4.Once boiling, add the pork belly cubes and fish sauce. Reduce heat to medium-low and simmer for about 30 minutes, skimming off any foam that rises to the surface.

5.While the pork is simmering, prepare the tamarind. If using fresh tamarind pods, boil them in a separate pot with 1 cup of 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.

6.After 30 minutes, add the tamarind juice or paste to the pot. Stir well to incorporate the sour flavor into the broth.

7.Next, add the sliced eggplants and long green beans. If using green chili peppers, add them now for a bit of heat. Simmer for an additional 10-15 minutes, or until the vegetables are tender but still vibrant.

8.Taste the broth and adjust seasoning with salt as needed. If you prefer a more sour flavor, add more tamarind juice to taste.

9.Finally, stir in the fresh spinach or water spinach and cook for another 2-3 minutes until wilted.