Sinigang

Method

Bring water to a boil in a large pot and add the pork with crushed garlic and sliced ginger, simmering for 30 minutes until the meat is partially cooked. Add the tamarind concentrate and stir well to distribute evenly, creating the characteristic sour broth. Add the quartered onions and harder vegetables first, including the radish and eggplant, simmering for 10 minutes until they begin to soften. Add the long beans and leafy greens, continuing to simmer for a further 5 minutes until all vegetables are tender but not mushy. Season with fish sauce, salt and black pepper to taste, adjusting the sourness with additional tamarind if needed. The broth should be rich and distinctly tart with tender meat and vegetables. Serve hot in bowls with steamed white rice.