Sinigang — Sour Tamarind Soup with Pork Ribs, Daikon & Green Beans

Ingredients

• 1½ lb Pork Ribs, cut into pieces
• 1 onion, quartered
• 2 tomatoes, quartered
• 1 Daikon, sliced into half-moons
• 1 handful Green Beans, trimmed
• 2 cups spinach or water spinach
• 3 tbsp tamarind paste (or 1 packet sinigang mix)
• 6 cups water
• 1 tbsp fish sauce, plus more to taste
• 1 green chili, whole
• Cooked white rice, for serving

Method

1. Simmer the Pork Ribs with the onion and tomatoes in the water, skimming any foam, until tender — 45 minutes for pork, or just 8–10 minutes if using fish or shellfish added later.
2. Stir in the tamarind paste and fish sauce; the broth should make you blink. Adjust sour and salty until it does.
3. Add the Daikon and simmer 5 minutes, then the Green Beans and chili for 3 minutes more, keeping everything just-tender.
4. Turn off the heat and sink the spinach into the broth — residual heat wilts it perfectly.
5. Serve steaming over rice, with extra fish sauce for the sour-power users at the table.