Sinigang na Baboy

Method

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1. Put the pork in a large pot with the water, onions, tomatoes and salt. Bring to a boil and skim the surface carefully.

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2. Lower to a simmer, half cover, and cook 60 to 75 minutes until the pork is tender.

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3. If using fresh tamarind, boil it in a little water until soft, then mash and push it through a sieve. Stir the pulp into the broth. Otherwise stir in the paste or mix.

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4. Taste. The broth should be aggressively sour — more than seems polite. Add more tamarind if it is not.

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5. Add the radish and taro and cook 8 minutes.

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6. Add the green beans and aubergine and cook 5 minutes.

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7. Add the long green chillies and cook 2 minutes. Do not break them unless you want the heat.

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8. Take the pot off the heat, push the water spinach under the surface, and cover for 2 minutes only.

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9. Check the salt and serve very hot with rice and a small dish of fish sauce for dipping the pork.

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Chef’s Tips

• It should be too sour when you taste it. The rice balances it out.
• Vegetables in order, hardest first. Everything should finish together.
• Greens off the heat for two minutes. Boiling them ruins the bowl.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Steamed rice
• Fish sauce with chilli
• A cold San Miguel

Storage & Reheating

Refrigerate up to 3 days. Add fresh greens on reheating rather than reheating the old ones.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.