Pork Sinigang or Pork in Tamarind Broth

In Surrey, BC, we have an Asian market called T & T Supermarket.  They carry products from the Philippines like Skyflakes, some canned sardines, some brands of chips, some brands of instant noodles, Marca Pina soy sauce and fish sauce and I'm sure a lot more I don't know about.  They carry stuff some big Canadian supermarkets do not sell.  In Asia, we don't waste any pig part and this pork neck bones is an example and true to being an Asian supermarket, T & T sells this pig part.  In my family, this is the best for pork sinigang or pork in tamarind broth.  I bought 5 lbs of pork bones and cooked a huge pot of sinigang. 

Ingredients:

1 kg. pork bones or pork side ribs, cubed

1 large onion, cut in half

1 large ripe tomatoes, cubed

1 lb or more bokchoy, washed

1 lb green beans, washed and ends removed

1 lb radish, peeled, sliced

1 lb white taro root crop (gabi)

1 big Knorr sinigang mix

salt

Cooking Instructions:

1.  Wash pork, put in a huge pot, add 2 liters of water or more than enough water to cover pork, put to high heat, bring to boil, remove scum immediately after it starts to boil until boiling water is clean from scum.

2.  Add onion and tomatoes, cover and put heat to lowest setting, just to allow a slow simmer.

3.  Add 1 tsp salt and simmer for 45 minutes if pork side ribs is used or 1 hour if cooking neck bones

4.  Add vegetables except bokchoy, cook in medium heat for 5 minutes, covered

5.  Add Knorr Sinigang mix, first using only half, then add more if so desired until desired sourness

6.  Add bokchoy and cook for 1 minute

7.  Serve very hot with steamed rice