Pork sinigang (Mama's style)

Pork Sinigang

1 kilo pork, preferably spare ribs, cut into chunks

1 regular red onion, diced

5 tomatoes, sliced half

1 roll lemon grass (tanglad)

100 gm. river spinach (Kangkong)

100 grams string beans

3 pieces horse radishes, sliced

3 pieces gabi (taro), pealed and sliced

4 pieces sili (green finger pepper)

200 grams sampalok (tamarind)

4 tablespoons of patis (fish sauce)

1 liter of rice wash, pork broth or water

1.        Boil sampalok in water until the shell cracks.Cool and  peal off the shells, mash and with the use of strainer, separate the meat from the seeds. Set aside the sampalok juice.

2.        In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3.        Add pork, tanglad and fish sauce then add the rice wash. Bring to boil then simmer for 10 minutes then add the gabi. Continue to simmer for another 20 minutes or until the pork is tender.

4.        Add the horse radish and simmer for 5 minutes then add the string beans, kangkong and sili . Let boil for 2 minutes.

5.        Serve hot.

(cooking tip: you may use commercially available tamarind cube or sampalok seasoning instead of tamarind fruit)