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Shared By Grace Warren Atwood

Sinigang (Tamarind Broth With Pork And Vegetables) Recipe

Ingredients

  • 2 tablespoons neutral oil, such as canola
  • 12 whole garlic cloves, crushed
  • 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
  • Kosher salt and freshly ground black pepper
  • 2 cups Vietnamese concentrated cooking tamarind (“nuoc me chua”), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
  • 2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
  • ¼ cup fish sauce
  • 2 whole serrano chiles
  • 1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
  • ½ pound long beans, cut into 2-inch pieces
  • 1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
  • 2 medium tomatoes, halved, then each half cubed into 4 quarters
  • 10 ounces baby spinach (about 8 packed cups)
  • ½ cup fresh lemon juice (from 2 to 3 lemons)
  • Steamed jasmine rice, for serving

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