Pork Sinigang

 Sinigang is a sour soup that is very popular in the Philippines.  It is a main dish and usually paired with rice.  Soup is usually made sour with the addition of tamarind or kamias, although sour mix are now readily available in the supermarkets for convenience.  The dish is very versatile that you can use any kind of meat, from pork, beef, fish or even chicken and can add almost any vegetables.  Eat it with plain rice and paired with fish sauce and chili and it's a sure hit.

Ingredients:
1/2 kilo pork belly cut into small squares
2 cups raw unripe tamarind or you can use 1 sachet sinigang mix depending on how sour you want the soup to be
3 gabi (taro roots) cut into 1-inch thickness

1 labanos (radish) cut into 1-inch thickness
A bunch of sitaw (string beans) cut 3-inch long

A bunch of kangkong (swamp gabbage)
1 tbsp salt

Procedure:
Wash pork and cut into small squares.  Put it in a pan with about 4 cups water.  Add salt and boil until pork is tender.  Add more water as necessary.  Add the gabi (taro roots) and raw tamarind and cover to boil until the tamarind floats (this may take about 5 minutes or so).  Remove the tamarind from the pan and mash.  Strain and reserve the soup of the tamarind.  Meanwhile, add the sitaw (string beans) and labanos (radish) to the pork pot.  Continue to boil until the vegetables are cooked.  Finally, add the tamarind soup or sinigang mix and season with salt as necessary.  Continue to boil for a minute and then add the kang-kong (swamp cabbage) and remove from heat.  Serve hot.