1-First step: Make the tamarind broth Put 1 pound young tamarind and 2 quarts water in a pot. Bring it to a boil and cook for 40 minutes. This long simmer pulls out the sour flavor and gives you the base for a real filipino sour soup recipe. After cooking, strain the liquid and discard the solids, keeping only the broth.

2-Second step: Start the soup base Pour the tamarind broth into a clean pot. Add 1 sliced onion, 2 pounds pork belly, and half of the 2 sliced tomatoes. Bring the pot to a boil over medium-high heat. The onion and tomato begin building the flavor right away, while the pork starts releasing richness into the broth.

3-Third step: Skim and simmer until tender As the broth boils, skim off any scum that rises to the top. This keeps the soup cleaner and better looking. Add 1 tablespoon fish sauce, cover the pot, and lower the heat to a gentle simmer. Cook for 1 hour, or until the pork is tender. If the broth reduces too much, add a small splash of water to keep the soup at the right consistency.

4-Fourth step: Add the firmer vegetables Once the pork is soft, add 1 sliced daikon radish and 2 sliced Chinese eggplants. Let them cook for 5 minutes. These vegetables need a little more time than the leafy greens, but not as much as the pork. You want them tender without falling apart.

5-Fifth step: Add the remaining vegetables Next, add 2 long green peppers sliced into wedges, 8 string beans cut into 2-inch pieces, the remaining tomatoes, and 8 okra. Cook for 3 minutes. At this point, the pot should smell bright, savory, and a little tangy. The vegetables should still have some color and a light bite.

6-Sixth step: Finish with water spinach stems and seasoning Add the chopped water spinach stalks first, then season with more fish sauce and ground black pepper to taste. Cook for 2 minutes. The stems need a short cook so they stay tender but do not turn mushy. Taste the broth and adjust the sourness or saltiness if needed.

7-Final step: Add the leaves and serve Add the water spinach leaves, cover the pot, and turn off the heat. Let the residual heat cook the leaves for about 3 minutes. Serve hot with steamed rice. The final bowl should be deeply savory, lightly tart, and packed with tender pork and vegetables.