Pork Sinigang Rice Bowl

Instructions

1. Prepare the pork
   In a large pot, heat oil over medium-high heat. Add pork belly cubes and sear until lightly browned on all sides, about 5-7 minutes. Remove excess oil if needed, leaving about 1 tablespoon.
2. Create the sinigang base
   Add onions and tomatoes to the pot with the pork. Sauté for 3-4 minutes until onions are translucent. Pour in water and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes until pork is tender.
3. Add the sourness
   Add tamarind paste or sinigang mix to the pot. Stir well to incorporate. If using fresh tamarind, you may need to strain the mixture to remove seeds and fibers. Taste and adjust sourness according to preference.
4. Cook the vegetables
   Add radish to the pot and cook for 3 minutes. Add string beans and eggplant, cooking for another 5 minutes. Finally, add the kangkong or spinach leaves and cook for 1 minute until just wilted. Season with fish sauce to taste.
5. Prepare the rice bowls
   Divide the cooked jasmine rice equally among four deep serving bowls. Create a small well in the center of each rice mound.
6. Assemble the sinigang bowls
   Ladle the sinigang broth, pork, and vegetables over the rice. Ensure each bowl gets an equal portion of pork and vegetables. Arrange the vegetables attractively around the bowl.
7. Final touches
   Garnish each bowl with a slice of green chili if desired and a calamansi or lime wedge on the side. Serve immediately while hot, allowing diners to squeeze the citrus over their bowl just before eating.