Ingredients:
1 lb pork belly, cut into 1/2-inch thick slices
1 large onion, chopped
2 tomatoes, chopped
2 cups water
1/2 cup tamarind soup base or 1/4 cup tamarind paste
1/2 cup daikon radish, sliced
1 cup okra, trimmed
1 cup taro, peeled and quartered
1 cup spinach, washed and stems removed
2-3 green finger chilies
Fish sauce to taste
Salt to taste
Instructions:
Brown the pork: Add oil in a large pot over medium heat and brown the pork belly for 1 minute.
Add aromatics: Add the chopped onion and tomatoes to the pot and stir for 1 minute.
Add liquids: Add water to the pot, covering the ingredients. Bring to a simmer and avoid boiling. Add the tamarind soup base or paste to the pot.
Simmer the pork: Cover the pot and let it simmer for 45 minutes or until the pork is tender. Skim off any foam or scum that rises to the surface.
Add vegetables: Add the daikon radish, okra, and taro to the pot. Cook for 5 minutes.
Add greens: Add the spinach and green chilies to the pot. Cook for 1-2 minutes.
Season: Taste the soup and season with fish sauce and salt to your liking.
Serve: Remove from heat and serve with steamed rice.
