Ingredients

• Pork spareribs, cut into pieces 1 kg (700 g edible)
• Water 1.8 L
• Onion, quartered 1 medium (120 g)
• Tomatoes, quartered 2 medium (250 g)
• Tamarind pulp, seedless 60 g
• Daikon radish (labanos), sliced 200 g
• Taro (gabi), peeled and halved 200 g
• Long eggplant, sliced 1 (150 g)
• Yardlong beans (sitaw), cut into 5 cm pieces 150 g
• Water spinach (kangkong) or spinach 150 g
• Long green chilies (siling haba) 2 (30 g)
• Fish sauce (patis) 2 tbsp
• Salt to taste

Instructions

1. 1

   Put the pork ribs and water in a large pot, bring to a boil and skim off the foam for 5 minutes.

2. 2

   Add the onion and tomatoes, lower the heat, partly cover and simmer for 60 minutes until the pork is tender.

3. 3

   Mash the tamarind pulp with 250 ml of the hot broth, press it through a sieve back into the pot and discard the fibers.

4. 4

   Add the taro and radish and simmer for 10 minutes, until the taro is soft and starts to thicken the broth.

5. 5

   Add the eggplant, yardlong beans and green chilies and simmer for 5 minutes.

6. 6

   Season with the fish sauce and salt to taste; the broth should be clearly sour and salty.

7. 7

   Turn off the heat, add the water spinach, cover for 2 minutes until wilted, and serve hot with steamed rice.