Ingredients

Method

In a pot, combine the pork, tomatoes, and onion. Add water and bring to a boil. Lower the heat and simmer for about 30 minutes or until the pork is tender.

While the pork is simmering, prepare the tamarind soup base. Boil the tamarind in a separate pot with enough water to cover the tamarind. Once soft, mash the tamarind and strain to get the juice. Set aside.

Once the pork is tender, add the radish to the pot. Cook for about 5 minutes.

Add the tamarind juice to the pot, stirring well to combine. Add the string beans, okra, and eggplant to the pot. Simmer for another 5 minutes.

Finally, add the kangkong leaves. Season the soup with salt and pepper. Stir well, and then turn off the heat.

Serve the sinigang hot, with steamed rice on the side.

Remember to adjust the sourness to your liking by adding more or less tamarind. Some people also like to use other souring agents such as calamondin, bilimbi (kamias), or green mango.