1-First Step: Prepare the ingredients Start by washing all the vegetables well. Slice the tomatoes and onion into wedges, cut the string beans into 2-inch pieces, slice the eggplants, and trim the water spinach. Keep the daikon radish peeled and cut into bite-size pieces if needed. This prep makes the rest of the sinigang recipe easy to manage, especially on a busy night.

2-Second Step: Boil the pork Place the 2 lbs pork belly in a large pot with 2 quarts water. Bring it to a boil over medium-high heat, then lower the heat and simmer. As the pork cooks, skim off any scum that rises to the top. This helps keep the broth clear and clean-tasting. Simmer until the pork starts to turn tender, which usually takes about 20 to 25 minutes depending on the cut.

3-Third Step: Add the sour base While the pork simmers, prepare the 1 lb young tamarind. Boil it in a small amount of water until soft, then mash and strain it to release the sour juice. You can also simmer it directly in the main pot if you want a stronger, more rustic flavor. Add the tamarind juice to the soup and stir well. This is the part that gives pork sinigang its unmistakable taste.

4-Fourth Step: Add the vegetables in stages Once the broth tastes sour enough, add the tomatoes, onion, and daikon radish first because they take a little longer to soften. Let them cook for about 5 minutes. Next, add the eggplants, string beans, and long green pepper. These vegetables help turn the pot into a colorful bowl of filipino sinigang that feels hearty and fresh at the same time.

5-Fifth Step: Season the broth Add fish sauce a little at a time, then taste the broth. Sprinkle in ground black pepper for a bit of warmth. The goal is to build a balanced flavor where the sourness leads but the saltiness and pork richness round it out. If you are cooking for kids or seniors, go light at first and adjust later.

6-Sixth Step: Finish with leafy greens When the vegetables are almost tender, add the chopped water spinach. Stir it in gently and cook for just 1 to 2 minutes. Water spinach cooks fast, so do not leave it in too long or it may turn mushy. This last step keeps the greens bright and fresh, which is one reason many people love easy sinigang na baboy.

7-Final Step: Serve hot Turn off the heat once everything is tender and well seasoned. Ladle the soup into bowls and serve hot with steamed rice. The rice helps soak up the sour broth, and that is what makes every spoonful so satisfying. If you want a stronger tang, add a little more tamarind or fish sauce right before serving.