Sinigang, a Filipino soup characterized by its sour taste, typically made with tamarind.

Ingredients

• 500 g of pork or chicken breast (with or without bones), cut into pieces
• 3 to 4 tablespoons of tamarind paste (or 100g of tamarind pulp)
• 1.5 liters of water
• 1 onion, cut into quarters
• 2 tomatoes, cut into quarters
• 1 daikon radish, cut into rounds
• 2 pieces of garden-grown apple
• 1 bunch of green vegetables (spinach or mustard greens)
• 1 eggplant, sliced
• 2 tablespoons of fish sauce (or 1 teaspoon of salt)
• 1 teaspoon of pepper
• 2 tablespoons of vegetable oil paint

Cut the meat into pieces, then chop the onion and tomatoes into quarters, and the radishes, apples, and eggplant into pieces.

Heat the oil in a pan and sauté the onion and tomatoes. Once they are softened, add the meat and cook until browned.

Pour the water and bring to a boil. Skim off any foam, then reduce the heat and simmer for about 30 minutes.

Add the tamarind paste and adjust the acidity to your liking. If you are using the pulp, cook it in the broth first, then blend it in water to extract the acidity.

Add the radish, the apples, and the eggplant, then continue cooking for 20 minutes.

Add the green vegetables and cook until they are tender, then adjust the seasoning with fish sauce or salt.

Serve in bowls.