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A refreshingly sour soup of pork and vegetables, tangy with tamarind.
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A representative Filipino soup distinguished by its seasoning with sour fruits like tamarind or calamansi (Philippine lime). While the choice of protein — pork, shrimp, or fish — varies by region and household, the balance of sourness and saltiness remains consistent throughout. Its bright acidity is appetite-inducing even in hot weather, and it's also cherished as a nourishing dish for when someone isn't feeling well.
Cut the pork belly into bite-sized pieces. Cut the daikon into rough chunks and the tomato into wedges.
Bring the pork and water to a boil in a pot, skimming the surface, and parboil for about 20 minutes.
Add the onion, tomato, and daikon, and simmer 10 more minutes.
Dissolve in the tamarind paste.
Add the vegetables (such as water spinach) and simmer briefly.
Season with fish sauce and salt to finish.