Step 1

Rinse pork ribs and drain well.

Step 2

In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.

Step 3

Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 1/2 hours or until meat is tender, adding more water as necessary to maintain about 8 cups.

Step 4

Add gabi and cook for about 4 to 6 minutes or until tender.

Step 5

Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.

Step 6

Add long beans. Continue to cook for about 2 minutes.

Step 7

Add eggplant and okra and cook for another 1 to 2 minutes.

Step 8

If using packaged tamarind base, add to the pot and stir until completely dissolved.

Step 9

Season with salt and pepper to taste.

Step 10

Add bok choy and continue to cook for about 1 minute. Serve hot.

Step 11

Wash tamarind and place in a saucepan with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.

Step 12

With a fork, mash tamarinds.

Step 13

In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.

Step 14

Discard seeds and skins. Pour tamarind juice into the pot of sinigang.