SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

Sinigang (Tamarind Broth With Pork and Vegetables) image

Provided by Angela Dimayuga

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons neutral oil, such as canola
12 whole garlic cloves, crushed
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
Kosher salt and freshly ground black pepper
2 cups Vietnamese concentrated cooking tamarind ("nuoc me chua"), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
1/4 cup fish sauce
2 whole serrano chiles
1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
1/2 pound long beans, cut into 2-inch pieces
1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
2 medium tomatoes, halved, then each half cubed into 4 quarters
10 ounces baby spinach (about 8 packed cups)
1/2 cup fresh lemon juice (from 2 to 3 lemons)
Steamed jasmine rice, for serving

Steps:

In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the lemon juice. Serve over rice.