Name: Pork sinigang
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2.5 lb Pork spare ribs; 1 Sinigang mix; 3 Roma tomatoes; 1 Yellow onion; 1 Daikon radish; 2 Taro; 8 oz Green beans; 1 Japanese eggplant; 1 lb Bok choy; 2 Long green chilies; 3 cups Jasmine rice; 2 tbsp Fish sauce

Pork sinigang

A sour tamarind soup with pork and vegetables. Bright, warming, and the Filipino answer to a cold day.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

2.5 lb Pork spare ribs(cut into pieces; or bone-in pork shoulder or belly)
1 Sinigang mix(one 1.4 oz Knorr packet (tamarind); Asian market or Walmart international aisle. Swap: 3 tbsp tamarind concentrate plus the juice of 1 lemon)
3 Roma tomatoes
1 Yellow onion
1 Daikon radish(Walmart produce or Asian market)
2 Taro(small; Asian or Latin market; optional, it thickens the soup. Swap: 1 small potato)
8 oz Green beans(long beans from an Asian market are traditional)
1 Japanese eggplant(optional)
1 lb Bok choy(or water spinach (kangkong) from an Asian market, or regular spinach)
2 Long green chilies(Asian market; or Anaheim peppers)
3 cups Jasmine rice
2 tbsp Fish sauce(Walmart Asian foods aisle, or Rufina patis at an Asian market. Swap: salt to taste)

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 105 minutes

Put the pork in a large pot with 10 cups of water. Bring to a boil and skim off the gray foam for the first 5 minutes.
Quarter the tomatoes and onion and add them. Lower to a simmer, cover partly, and cook 50 to 60 minutes until the pork is tender.
Meanwhile peel the daikon and taro and cut them into chunks. Cut the green beans into 2-inch pieces and slice the eggplant. Start the rice.
Add the taro and daikon and simmer 10 minutes. Add the green beans, eggplant and chilies and simmer 5 minutes more.
Stir in the sinigang mix a little at a time, tasting as you go. It should be clearly sour. Season with fish sauce.
Add the bok choy, turn off the heat, and let it wilt for 2 minutes. Serve in bowls with rice on the side, and a small dish of fish sauce with chili for dipping the pork.

Amounts are on the list above — they change with the number of people; the steps do not.