Filipino Pork Sinigang with Tamarind

Ingredients

• 1 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 8 cups water
• 1 onion, quartered
• 2 tomatoes, quartered
• 1/3 cup tamarind concentrate
• 2 tablespoons fish sauce
• 1 small daikon radish, cut into half-moons
• 2 cups green beans, cut into 2-inch pieces
• 1 small eggplant, cut into chunks
• 3 cups baby bok choy
• 2 green chiles, optional
• 4 cups cooked rice, to serve

Steps

1. Put pork, water, onion, and tomatoes in a large pot. Bring to a boil, skim any foam, then lower to a gentle simmer.
2. Cover partially and cook for 45 minutes until the pork is tender.
3. Stir in tamarind concentrate and fish sauce. Taste the broth; it should be distinctly sour and savory.
4. Add daikon, green beans, eggplant, and chiles if using. Simmer 10 minutes until vegetables are tender.
5. Add bok choy and cook for 2 minutes until just wilted.
6. Serve hot with rice, making sure each bowl gets plenty of broth and vegetables.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.