Clear-Broth Pork Rib Sinigang with Fresh Tamarind Extract

Method

1. Cut the ribs between the bones, put them in a 20 cm pot and cover with cold water. Boil over high heat for 5 min, then tip into a colander and rinse each rib under running water to wash off the scum. Wash the pot too. This quick blanch is what gives a clear broth with no porky smell.

   Add in this stepPork spare ribs or baby back ribs 550 g

   high heat

2. Break the tamarind pulp into small pieces and soak it in the hot water for 10 min. Squeeze and mash it with your fingers or a fork, then press it through a fine sieve, scraping the underside. Discard the seeds and fibres left in the sieve: what you have is your tamarind extract.

   Add in this stepTamarind pulp block (seeded or with seeds) 70 gHot water, for the tamarind 200 ml

3. Halve the onion and tomatoes and lay them cut side down in a dry 24 cm frying pan. Char over medium-high heat for 5 min, until blackened in patches; this adds a gentle sweetness and smokiness to the broth.

   Add in this stepOnion 1Tomatoes 2

   medium-high heat

4. Return the ribs to the clean pot with the charred onion and tomatoes, the rice-wash water and half the fish sauce. Bring to the boil over high heat, about 10 min, skim, then lower to low heat, set the lid ajar and simmer for 55 min. Keep it at a lazy shiver: a hard boil clouds the broth. It is ready when the meat pulls easily from the bone.

   Add in this stepRice-wash water (second rinse) or plain water 1,400 mlFish sauce 1 tbsp

   high heat→low heat

5. Pour in two thirds of the tamarind extract and add the taro and radish (in 1 cm half-moons). Cook over medium heat for 12 min, until the taro is tender and the broth has thickened very slightly.

   Add in this stepSmall taro 2White radish or daikon 180 g

   medium heat

6. Add the vegetables in order of cooking time: long beans (5 cm), okra, eggplant (2 cm diagonal slices), green chillies and water spinach stems. Cook over medium heat for 4 min, until the beans turn vivid green but still snap.

   Add in this stepLong beans or green beans 100 gOkra 6Long Asian eggplant 1Long green chillies 2Water spinach or spinach 48 g

   medium heat

7. Taste and add the remaining tamarind extract a little at a time until the sourness is just right, then season with the rest of the fish sauce and salt. Add the water spinach leaves, set the burner to heat off, cover and leave for 1 min.

   Add in this stepFish sauce 1 tbspSalt to tasteWater spinach or spinach 72 g

   heat off

8. For the dip, pour the dipping fish sauce into small dishes, squeeze in the lime and crush in the bird's eye chilli. Serve the sinigang in wide bowls with the dip and rice.

   Add in this stepFish sauce, for dipping 1½ tbspLime (or calamansi) ½Bird's eye chilli 1