Ingredients:
1 lb. pork loin
3 cloves garlic, crushed
1 med. onion, sliced
2 tbsp cooking oil
1 1/2 tsp salt
1/4 tsp black pepper
6-8 cups pork broth or water
2 big tomatoes, sliced
4 medium white radishes, sliced
6 pcs sampalok (tamarind)
1 tbsp fish sauce
1 lb bok coy or swamp cabbage (kang-kong)
6 pieces string beans, cut into 2 inches long
2 pcs green chili (siling haba)
2 medium eggplant
Cooking Procedure:
1. Cut pork in 1-inch cubes.
2. In a deep casserole, saute garlic, onion, and meat in the cooking oil. Add salt, pepper, and broth. Bring to a boil and simmer for 1 hour until meat becomes tender.
3. Put sampalok and simmer for few minutes, remove sampalok and squezze out the juices by using spoon, pressing the sampalok in the strainer. Then put back the sampalok juice in the casserole.
4. Stir in tomatoes, eggplant, radishes, string beans and fish sauce.
5. Cover and simmer for 10-20 minutes. Add bok choy or kang-kong and siling haba.
6. Cook for 10 minutes. Serve hot.
Cooking Tips:
* Aside from pork, you can also use shrimp, beef or chicken.
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