Sinigang

Instructions: Prepare the Pork: In a large pot, heat the oil over medium heat. Add the pork pieces and sear them until browned on all sides. This helps lock in the flavor of the meat.

Add the Aromatics: Add the quartered onions and tomatoes to the pot. Sauté with the pork for 3-4 minutes, until the onions are translucent and the tomatoes have softened.

Boil and Simmer: Pour in the water and bring the pot to a boil. Skim off any foam or impurities that rise to the top. Once boiling, lower the heat to a gentle simmer and cook the pork for about 45 minutes to 1 hour, or until tender.

Add Vegetables: Add the daikon radish and simmer for 5-7 minutes until it starts to soften. Add the eggplant, long green beans, and green chilies (if using), and simmer for another 5 minutes.

Add the Tamarind: Stir in the tamarind soup base mix or tamarind pulp, adjusting the sourness to your preference. Taste and add more if needed. Simmer for another 5 minutes to allow the flavors to meld.

Season with Fish Sauce: Add fish sauce, salt, and pepper to taste. The fish sauce adds umami depth to the soup.

Finish with Kangkong: Turn off the heat and stir in the kangkong leaves. The residual heat from the soup will wilt the leaves perfectly.

Serve: Ladle the sinigang into bowls and serve with hot steamed rice.

Variations: Meat options: You can substitute the pork with shrimp, bangus (milkfish), or beef short ribs for other sinigang variations. Tamarind alternatives: If you cannot find tamarind, you can substitute with calamansi, lemon, or a mix of green mango and tomatoes for a sour taste.