Pork and tamarind sinigang

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 900 g pork belly, cut into pieces
• 450 g young tamarind
• 1.9 litres water
• 1 onion and 2 tomatoes, cut into wedges
• 1 sliced daikon and 2 sliced Chinese aubergines
• 8 Asian yardlong beans, cut into lengths
• 8 okra and 2 long green chillies
• 1 bunch kangkong water spinach, stems and leaves separated
• 1 tbsp fish sauce, plus more to taste, and black pepper

Step-by-step method

1. Boil tamarind in the water for about 40 minutes. Strain, pressing the pulp to extract flavour; discard seeds and skins.
2. Return broth to a boil and add pork, onion and half the tomatoes. Skim any foam.
3. Add a tablespoon of fish sauce, cover and simmer for about 1 hour until pork is tender.
4. Add daikon and aubergines and cook for 5 minutes.
5. Add chillies, beans, remaining tomatoes and okra; cook for another 3 minutes, or until vegetables are nearly tender.
6. Add kangkong stems, adjust fish sauce and pepper and cook for 2 minutes.
7. Add leaves, cover and turn off heat. Wait 3 minutes for them to wilt, then serve.