Ingredients

The following ingredients have 4 Servings
  • 2 pounds pork spare ribs, cut into 2-inch pieces
  • 8 cups water
  • 2 large tomatoes, quartered
  • 1 medium onion, peeled and quartered
  • 2 tablespoons fish sauce
  • 6 pieces gabi, (peeled and halved depending on size)
  • 1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
  • 2 finger chilies (siling haba)
  • 1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
  • 1 eggplant, ends trimmed and sliced to 1/2-inch thick half-rounds
  • 6 pieces okra, ends trimmed
  • 15 pieces large tamarind or 1 1/2 (1.41 ounces each) packages tamarind base powder
  • salt and pepper to taste
  • 1 bunch bok choy or pechay, ends trimmed and separated into leaves

Instruction

  • 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 1 1/2 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.