Ingredients
* 3/4 kilo Pork, cut into chunks
* 2 pcs. horse radishes, sliced
* 3 pcs. gabi (taro), pealed
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 200 grams sampalok (tamarind)
* 2 pcs. sili pag sigang (green finger pepper)
* 3 tbsp of patis (fish sauce)
* 1 lit. of rice wash or water
Directions
1.
1. Boil the sampalok in water until its shell cracks. Let it cool and peel off the shells and using a strainer, pour samplalok (including water) into a bowl.
2.
2. Gently massage sampalok meat off the seeds and strain again.
3.
3. Sauté garlic and onion in a pot then add the tomatoes. 4. Let it simmer for 5 minutes.
4.
5. Add the pork and fish sauce then add the rice wash.
5.
6. Boil and let it simmer for 15 minutes then add the gabi.
6.
7. Continue to simmering for another 15 minutes until the pork is tender.
7.
8. Carefully add the horse radish, let it simmer for 10 minutes and add the string beans, kangkong and sili (for spice-optional).
8.
8. Let it boil for 2 minutes.
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