Step 1

Pat 1 1/2 pounds pork ribs dry with paper towels. Heat 2 tablespoons neutral oil in a large stockpot or Dutch oven over medium-high heat until shimmering. Making sure not to overcrowd the pot and, working in batches, sear until browned all over, about 10 minutes per batch. Transfer to a plate.

Step 2

Add 8 ounces chopped tomatoes, 1 diced large yellow onion, and 3 crushed garlic cloves to the pot. Sauté until the tomatoes are softened, 3 to 4 minutes.

Step 3

Return the short ribs back to the pot. Stir in 5 cups water, 1 whole hot green pepper, 2 tablespoons tamarind soup base, 2 tablespoons fish sauce, and 1 teaspoon kosher salt. Bring to a boil. Cover and boil for 20 minutes.

Step 4

Stir in 1 pound cut daikon, 1 pound cut eggplant, and 4 ounces okra, making sure the vegetables are submerged. Reduce the heat as needed to maintain a simmer. Cover and simmer until the daikon is fork-tender, about 13 minutes.

Step 5

Stir in 8 ounces cut long beans, making sure they’re submerged. Cook uncovered until the long beans are tender, 2 to 3 minutes. Turn the heat off. Stir in 3 ounces cut water spinach. Cover and let sit until the water spinach wilts, about 2 minutes. Taste and season with more kosher salt as needed. Serve with steamed white rice.