How to Make: Pork Sinigang

Ingredients: 3 lbs. pork ribs, cut in 1-inch chunks. I know, this seems like a LOT, but they shrink when cooked, and there is a lot o...

Ingredients:

3 lbs. pork ribs, cut in 1-inch chunks. I know, this seems like a LOT, but they shrink when cooked, and there is a lot of bone and cartilage included. You need these, though, as they give the soup its flavor.
1 medium onion, quartered and sliced
2 cloves garlic, minced
1 tbsp. vegetable oil
4 cups water
1 14-oz. jar of tamarind concentrate
1/4 cup of small dried shrimp
1 tbsp. fish sauce
1 tsp. salt
1 cup chopped tomatoes with juice
2 white potatoes, peeled and cubed
1 carrot, peeled and cut in chunks
1 cup daikon radish, sliced (optional)
3 cups of baby bok choy, halved

Preparation:

In a soup pot, saute the onions and garlic in the oil until brilliant. Include the pork and cook until uniformly seared. Include the water, the tamarind focus, dried shrimp, angle sauce, salt, and tomatoes. Stew, secured, for a hour or 2,stirring now and then, until the point when the meat is exceptionally delicate and tumbling off the bone, and the flavors have grown pleasantly. Include the potatoes, carrots, and daikon, and stew for 10 additional minutes, or until the point when the potatoes are delicate. Kill the warmth and include the bok choy and blend it in until the point when it is pleasantly withered - you won't need the stove warm on, the soup itself is sufficiently hot to cook the greens. 

Serve over rice.