1-First step: make the tamarind broth Place 1 lb young tamarind in 2 quarts water and boil for 40 minutes. This gives the broth enough time to pull out the sour flavor that makes sinigang recipe with tamarind so distinctive. Stir every so often so the fruit softens evenly. When it is done, strain the liquid into a bowl or another pot and squeeze the tamarind pulp to get as much juice as possible. Discard the solids, then keep the broth warm.

2-Second step: start the soup base Bring the tamarind broth to a boil in a large pot. Add 1 onion, 2 lbs pork belly, and half of the sliced tomatoes. Let the soup simmer gently. As the pork cooks, skim off any scum that rises to the top so the broth stays clean and pleasant looking. Add fish sauce to taste and let the pork cook for about 1 hour, or until it is tender.

3-Third step: add the firm vegetables Once the pork is tender, add 1 medium daikon radish, if using, and 2 sliced Chinese eggplants. Let these cook for 5 minutes. Next add the long green peppers, 8 string beans cut into 2-inch pieces, the remaining tomatoes, and 8 okra. Cook for 3 minutes more. These vegetables should stay a little crisp, so do not overcook them.

4-Fourth step: finish with kangkong Stir in the chopped water spinach stalks first. Taste the broth and adjust with more fish sauce and ground black pepper if needed. Let this cook for 2 minutes. Then add the water spinach leaves, cover the pot, and turn off the heat. Let the residual heat wilt the leaves for about 3 minutes. This keeps the greens fresh and bright.

5-Final step: serve hot Ladle the soup into bowls and serve it hot with steamed rice. The broth should taste sour, savory, and balanced, with tender pork and vegetables in every bite. For families, this dish works well as a complete meal because it already includes protein, vegetables, and a flavorful broth.