Pork Sinigang

Ingredients

• 400 g Pork Shoulder
• 40 g Tamarind Soup Base Mix
• 1 pcs Onion
• 2 pcs Tomato
• 4 pcs Garlic
• 2.3333333333333335 tbsp Fish Sauce
• 1.2 l Water
• 200 g Daikon
• 120 g Green Beans
• 60 g Baby Spinach
• 1 pcs Green Chili
• 0.5 tsp Black Pepper
• 1 tbsp Neutral Oil
• 2 pcs Calamansi

Method

1. Slice {onion}, {tomato}, {daikon}, and {green_chili}. Mince {garlic} and trim {green_beans}. Pat {pork_shoulder} dry so it browns instead of steaming.
2. Heat {neutral_oil} in a large pot over medium-high heat. Add {onion}, {tomato}, and {garlic} with a small pinch of {fish_sauce}, then sauté until softened, fragrant, and lightly jammy.
3. Add {pork_shoulder} to the pot and cook over medium heat until the surface turns opaque and picks up a little color. Pour in {water}, add {tamarind_soup_base_mix}, {black_pepper}, and more {fish_sauce}, then bring to a gentle simmer. Skim as needed and cook until the pork is tender and the broth tastes deep and sour-savory.
4. Add {daikon} to the simmering broth and cook over medium heat until barely tender. Add {green_beans} and {green_chili}, simmer until crisp-tender, then fold in {baby_spinach} just until wilted. Taste and adjust the balance with more {fish_sauce} if needed.
5. Ladle the hot sinigang into bowls and finish with a squeeze of {calamansi} for a brighter, fresher sourness right before serving.