Ingredients:

3/4 kilo Pork, cut into chun

3 tomatoes, slice  2 onions, dice
 
5 cloves of garlic, mince

100 grams Kangkong (river spinach

100 grams String beans

2 pieces horse radishes, slice

3 pieces gabi (taro), peale

2 pieces sili pag sigang (green finger pepper

200 grams sampalok (tamarind)
 
3 tablespoons of patis (fish sauce)

1 liter of rice wash or water

Insructions:

1.Boil sampalok in water until shell    shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2.In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3.Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4.Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.

5.Serve piping hot.