Instructions
- **Prepare the Tamarind:** Crack open the tamarind pods and remove the pulp, discarding the seeds and fibrous skin. Place the pulp in a bowl and add 2 cups of the water. Mash the tamarind with your hands until it forms a thick paste. Strain the mixture through a fine-mesh sieve, pressing down on the pulp to extract as much flavor as possible. Discard the solids. This is your tamarind concentrate.
- **Sear the Pork:** In a large pot or Dutch oven, bring 2 tablespoons of water to a boil. Add the pork shoulder and sear on all sides until lightly browned. This adds depth of flavor. No oil is needed, the water will prevent sticking.
- **Build the Broth:** Add the remaining 6 cups of water, quartered onion, and quartered tomatoes to the pot with the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is tender.
- **Add Radish & Season:** Add the sliced radish to the pot and simmer for 15 minutes. Stir in the tamarind concentrate and fish sauce. Taste and adjust seasoning as needed – you want a powerfully sour, savory broth. Add crushed black pepper.
- **Add Long Beans & Chili:** Add the long beans and chili peppers to the pot and simmer for another 5-7 minutes, or until the beans are tender-crisp.
- **Finish with Greens:** Add the kangkong (or spinach) to the pot and cook for just 1-2 minutes, until wilted. Do not overcook the greens.
- **Serve:** Serve hot with steamed rice. Enjoy the vibrant sourness!