Ingredients
2 lb pork spare ribs, cut into 2-inch pieces
8 cup water
2 tomatoes, large, quartered
1 onion, medium, peeled and quartered
2 tbsp fish sauce
6 gabi, peeled and halved depending on size
1 radish, (labanos), 6-inch, peeled and sliced to ½-inch thick half-rounds
2 chilies, (siling haba)
long beans, (sitaw), ½ bunch, ends trimmed and cut into 3-inch lengths
1 eggplant, ends trimmed and sliced to ½-inch thick half-roundsnt
6 okra, ends trimmed
15 tamarind, large, or 1½ (1.41 ounces each) packages tamarind base powder
salt, to taste
pepper, to taste
1 bunch bok choy, or pechay, ends trimmed and separated into leaves
Preparation
Rinse pork ribs and drain well.
In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1½ hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
Add gabi and cook for about 4 to 6 minutes or until tender.
Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
Add long beans. Continue to cook for about 2 minutes.
Add eggplant and okra and cook for another 1 to 2 minutes.
If using packaged tamarind base, add to the pot and stir until completely dissolved.
Season with salt and pepper to taste.
Add bok choy and continue to cook for about 1 minute. Serve hot.
