tamarind seasoning packet (Knorr Sinigang sa Sampalok)22g each2 packs
water spinach (kangkong)separate leaves from stems; add stems first~200 gest.
yard-long beans (sitaw)cut into 2-inch pieces~150 gest.
Japanese eggplant (talong)sliced thin, soak in water to prevent browning~2est.
okrawhole, uncut (to keep broth clear)~100 gest.
long green chili (siling haba)~2est.
fish sauce (patis)~2 tbspest.
black pepper~¼ tspest.
cooking oilfor sautéing~2 tbspest.
Steps
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1
Prepare all ingredients. Separate kangkong leaves from stems (stems need longer cooking). Cut yard-long beans into 2-inch pieces. Slice eggplant thin and soak in water. Leave okra whole and rinsed. Crush garlic and prepare onions and tomatoes. Cut watermelon into chunks and remove seeds. Cut pork ribs into appropriately sized pieces.
2
Heat oil and sauté onions for about 30 seconds until layers separate. Add crushed garlic and mix well, then add pork ribs and continue sautéing.
3
Continue sautéing until the outer surface of pork is light brown, about 1.5 minutes. Add tomatoes and watermelon chunks, stir and cook for another 1.5 minutes until watermelon softens slightly.
4
Add rice washing to thicken the broth. Bring to a boil and add tamarind seasoning packets (2 × 22g).
5
Reduce heat to low and simmer pork until very tender, about 1 hour. Add water if liquid evaporates too much.
6
Once pork is very tender, season with fish sauce and black pepper.
7
Add eggplant slices, cover and simmer for 5 minutes until eggplant is cooked through.
8
Add yard-long beans and okra, along with kangkong stems. Cover and simmer 3-5 minutes.
9
Add kangkong leaves, cover for 1 minute until they wilt, then turn off heat. Stir gently to combine.
10
Serve with a condiment of fish sauce and plenty of chili on the side.
PrimedTableBETA
