Pork Sinigang Recipe | Traditional Sinigang na Baboy Using Fresh Tamarind

Steps

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1. 1
   Boil fresh tamarind in water for about 40 minutes to extract the sourness. Once softened, mash with a potato masher, then strain through cheesecloth or a fine sieve, squeezing to extract all the liquid and remove pulp. Since the tamarind is very sour, use only half of the liquid and dilute with water to adjust strength.
   ▶ ≈1:42
2. 2
   Heat the tamarind liquid in a pot. Add sliced onion and tomato wedges (add half first), then add the skinless pork belly.
   ▶ ≈2:37
3. 3
   Skim off any scum floating on the surface with a skimmer. Add 1 tablespoon of fish sauce for seasoning, reduce to low heat and simmer for about 1 hour until the pork is tender (it will float when cooked). Taste and adjust sourness as needed by adding more tamarind liquid if desired.
   ▶ ≈3:11
4. 4
   Once the pork is tender, add sliced daikon radish and diagonally sliced eggplant (eggplants should be soaked in water first to prevent browning). Cook for 5 minutes. Add the green peppers to taste.
   ▶ ≈4:10
5. 5
   Add the 2-inch pieces of string beans and the remaining tomato wedges. Cook for 3 minutes. Add ground black pepper if desired.
   ▶ ≈4:59
6. 6
   Add the okra and cook for 3 minutes. Prepare the water spinach by washing thoroughly and separating stems from leaves. Add the stems first.
   ▶ ≈5:40
7. 7
   After 2 minutes, add fish sauce to taste for proper seasoning. Add the water spinach leaves, then turn off the heat and cover the pot.
   ▶ ≈6:07
8. 8
   Let it rest covered for 3 minutes using residual heat to soften the spinach leaves without overcooking them. After 3 minutes, gently stir and serve in bowls.
   ▶ ≈6:54