Sinigang na Baboy (Pork Sinigang)

Ingredients:

• 2 lbs pork (preferably pork belly, shoulder, or ribs)
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 6 cups water
• 1 packet or 2 tbsp of sinigang mix (or fresh tamarind paste if available)
• 1-2 long green chili peppers (optional for added heat)
• 1 tbsp fish sauce
• 2 tbsp salt (adjust as needed)
• 1 tsp black pepper
• 1 medium radish (labanos), sliced
• 1 bunch kangkong (water spinach) or spinach
• 2 medium eggplants, sliced
• 1-2 cups string beans, trimmed
• 1 large taro root (gabi), peeled and cut into chunks (optional, for added richness)
• 2-3 large okra pods (optional)

Instructions:

1. Prepare the Pork:

   • Cut the pork into chunks (about 2-3 inches each). In your Nutri-Stahl 6 QT, combine the pork, onion, and tomatoes. Add 6 cups of water and bring to a boil.

2. Boil the Pork:

   • Once boiling, lower the heat and simmer for about 40 minutes, until the pork becomes tender. Skim off any foam or scum that floats to the top to keep the broth clear.

3. Add the Sour Elements:

   • Once the pork is tender, add the sinigang mix or fresh tamarind paste. If using sinigang mix, stir it in and dissolve completely.
   • Add the fish sauce, salt, and black pepper. Stir the mixture and adjust the seasoning as needed for balance between sourness and saltiness.

4. Add Vegetables:

   • Add the radish, taro root (if using), and eggplants. Cook for 10-15 minutes until the vegetables are tender.

5. Add the Greens:

   • Add the kangkong (water spinach) or spinach, string beans, okra, and green chili peppers (optional for heat). Simmer for another 5-10 minutes until the greens and remaining vegetables are fully cooked and tender.

6. Adjust and Serve:

   • Taste the broth for flavor balance, adjusting the seasoning with more fish sauce, salt, or tamarind mix, depending on your preference.
   • Serve hot with steamed rice and enjoy the delicious, comforting taste of this Filipino classic.