Classic Pork Sinigang

Ingredients

• 900g (2 lb) pork spare ribs, chopped into serving pieces
• 1.9 litres (8 cups) water
• 10 fresh tamarind pods
• 1 medium onion, chopped
• 50g fresh ginger, peeled and chopped
• 2 medium tomatoes, chopped
• 150g daikon, peeled and chopped
• 2 medium aubergines, chopped
• 12 long beans, cut into short lengths
• 10 okra pods, trimmed
• 2 tbsp fish sauce, plus more to taste
• 450g (1 lb) bok choy, separated into leaves

Method

1. Place the water in a large stockpot and bring it to a boil.
2. Add the pork spare ribs and return the water to a gentle boil.
3. Skim off and discard any foam that rises to the surface.
4. Reduce the heat and simmer the pork gently for 30 minutes, or until it is becoming tender.
5. Add the fresh tamarind pods and simmer until softened.
6. Press the tamarind against the side of the pot to release its juice into the broth.
7. Remove and discard the tamarind skins, pulp and seeds.
8. Add the onion, ginger, tomatoes, daikon, aubergines, long beans and okra.
9. Stir in the fish sauce and simmer for approximately 5 minutes.
10. Add the bok choy and simmer for another 2 minutes, until just tender.
11. Taste the broth and adjust the fish sauce or sourness as needed.
12. Divide the pork, vegetables and broth among eight bowls and serve hot.
13. Serve with steamed rice if desired; rice is not included in the nutritional values.