Sinigang

1. Rinse the chosen meat and pat it dry with a clean paper towel. Then, cut it into 2-inch (5 cm) cubes.
2. For the ribs, cut them into individual portions, about 2 inches (5 cm) in size. Do not remove the bones.
3. Rinse all the vegetables and dry them thoroughly with clean paper towels. Set aside.
4. In a large, deep pot, heat 1 tablespoon of oil over medium heat.
5. Sear the pieces of meat in the hot oil.
6. Brown, stirring frequently, for 3 to 4 minutes or until most of the meat is seared on all sides.
7. All the pieces of meat should ideally be in contact with the bottom of the pot during this step.
8. After searing the meat, transfer it to a dish and keep it warm.
9. Pour the remaining tablespoon of oil into the same pot and lower the heat.
10. Add the onion to the hot oil. Sauté for 2 minutes or until the layers begin to separate, stirring frequently.
11. While the onion cooks, scrape the bottom of the pot to loosen any stuck-on bits of meat. Let these possible small pieces of meat mix with the onion.
12. Add the seared meat to the pot. Then add the fish sauce and the 2 quarts (2 liters) of water. Mix everything well.
13. Over medium heat, as soon as it boils again, use a large spoon to carefully remove any scum or foam that may develop on the surface of the liquid.
14. Then add the tomato and peppers and mix well.
15. Cook the mixture for 5 more minutes or until the tomatoes begin to soften.
16. Cover and simmer over medium low heat for 1 hour 30 minutes or until the meat is cooked and, above all, sufficiently tender.
17. Regularly monitor the water level. If necessary, add more water, so that there is always at least about 1.5 quarts (1.5 liters) in the pot.

Tamarind preparation

1. While the soup is simmering, start preparing the tamarind.
2. Place the fresh tamarind in a medium sized saucepan and add the 2 cups (500ml) of water.
3. Bring to a boil and cook the tamarind until it softens and its skin bursts open.
4. This should take between 10 to 15 minutes. The inside of the fruit should also be very soft.
5. Drain the cooking water, then mash the tamarinds with a fork until getting a thick pulp.
6. Transfer the tamarind pulp to a fine strainer. Squeeze the pulp with the back of a spoon, until the juice runs out and collect it in a small bowl placed below the strainer.
7. Also press the tamarind seeds which should also give juice.
8. Discard solid remains (seeds, skins and pulp). Reserve the tamarind juice for the sinigang.

Continuation of the cooking of the sinigang

1. Once the meat begins to be tender, add the taro pieces to the soup.
2. Cover and simmer for 15 minutes or until the taro is tender.
3. If using ribs, wait until the meat begins to separate from the bone before adding the taro. If using boneless pork belly, test the tenderness of the meat with a fork. If the meat can be cut with a fork, but still holds its solid shape, then add the taro.
4. If more foam develops on the surface of the soup as the taro cooks, scoop it out with a large spoon before continuing to cook.
5. Add the tamarind to the soup.
6. Pour the reserved tamarind juice into the broth and mix well.
7. Cover and simmer again for 5 minutes.
8. Add daikon and eggplant. Mix, cover and cook again for 10 minutes over medium heat. Or until eggplant is tender and radish is slightly softened.
9. Add the green beans and mix everything together.
10. Cover and cook again for 3 minutes over low to medium heat.
11. At this point, the meat and all vegetables should be tender enough. Otherwise, continue cooking a little, covered and over medium-low heat, until the meat is very tender.
12. Once the meat has reached the desired level of tenderness, finally add the water spinach, salt and pepper and mix everything together.
13. Turn off the heat and cover the pan. Then, let the sinigang rest for 5 minutes to continue cooking the water spinach.
14. To balance the tastes, add salt and pepper if desired. It is also possible to add more fish sauce.
15. Using a ladle, serve the sinigang very hot.