Pork Sinigang with vegetables and tamarind

Ingredients

• 1 kg of pork (shoulder or shin), cut into pieces
• 240 ml of palm vinegar (1 cup)
• 1/2 cup of sugar
• 4 whole ears of corn
• 1 Asian eggplant (talong)
• 1 bunch of kangkong, cut into 5 cm pieces
• 1 okra pod
• 1 pound of garbanzo beans (also known as “cigalas”), cut into 2.5 cm pieces
• tomatoes, cut into quarters
• Tamarin (sampalok)
• Taro (yam), peeled
• Long beans (green beans)
• salt, to taste

Wash the pork, tomatoes, tamarind, taro, long beans, kangkong, winged beans, and okra.

Boil the pork separately in a saucepan with a little water, adding the chopped tomatoes and tamarind.

Once the meat is tender, add the whole taro roots.

Once the taro is tender, add the long beans, kangkong, green beans, and okra.

Mix everything together, then remove the cooked tomatoes, cut them into smaller pieces, and return them to the broth.

Squeeze the tamarind into the cooking water, strain it, and then add the juice to the broth before seasoning.

Season to taste and serve.