Step 1

Season pork with salt and pepper and marinate for about 10 to 15 minutes.

Step 2

Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.

Step 3

In a pot over medium heat, combine pork and water and bring to a boil.

Step 4

Add onions and tomatoes. Lower heat, cover, and simmer for about 3 to 5 minutes.

Step 5

Add gabi and cook for about 6 to 8 minutes or until almost tender.

Step 6

Add radish and cook for about 2 to 3 minutes.

Step 7

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

Step 8

Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.

Step 9

If using packaged tamarind base, add to pot and stir until completely dissolved. 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 pot 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. 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. Discard seeds and skins.

Step 13

Pour tamarind juice into the pot.