Name: Sinigang na Pork Belly
Total time: 1 h
Cuisine: Filipino
Ingredients: 1 kg Pork belly, cut into cubes or similar pieces; 4 Tomatoes, chopped; 2 Red onions, chopped; 1 Taro, medium, quartered (gabi); Okra; Daikon radish, sliced (labanos); Yardlong beans, cut into pieces (sitaw); Water spinach, kangkong; Green finger chili; Rock salt, to taste; Fish sauce, to taste (patis); Water, as needed; Tamarind powder, or fresh tamarind (sinigang mix); 2-3 Calamansi juice, optional, from 2 to 3 pieces calamansi

Method

6 steps. Tap one to mark it done.

For the fresh tamarind, boil several pieces in a separate pot of water for 10 to 15 minutes until they become tender. Mash the softened pulp, press the mixture through a strainer, and reserve the liquid.
Combine the cubed pork belly, chopped tomatoes, and chopped red onions in a spacious pot. Pour in just enough water to submerge the ingredients, bring the liquid to a boil, then lower the heat to simmer until the meat begins to soften.
Drop in the quartered taro (gabi) and continue cooking until the pieces are soft, which helps to naturally thicken the broth.
Add the tamarind juice or sinigang mix powder to make the soup as tart as you like. Season with rock salt and fish sauce (patis) to taste.
Put the daikon radish (labanos), okra, yardlong beans (sitaw), and green finger chili into the pot. Simmer everything for several minutes until the vegetables are cooked but still crisp.
Stir in the water spinach (kangkong) along with the optional calamansi juice. Shut off the stove and cover the pot with a lid, allowing the trapped steam to wilt the greens before you serve.

Recipe by @chefcskitchen on TikTok. See the original for their notes and tips.