Filipino sour tamarind pork soup (Sinigang na baboy)

1. Cut the ribs between the bones and bring to the boil with the water, quartered onion and tomatoes; skim, then simmer gently for 1 hour until the meat is tender.

2. Stir in the tamarind paste and fish sauce and taste: the soup should be distinctly sour – add more tamarind if needed.

3. Add the daikon cut into half-moons and cook for 8 minutes.

4. Add the okra, cut green beans and whole chillies and cook for another 4-5 minutes.

5. Finally add the water spinach (or spinach), take off the heat and leave for 1 minute to wilt.

6. Serve hot with steamed rice and a small bowl of fish sauce for dipping the meat.

Tip: One of the Philippines' favourite soups, its typical sourness coming from tamarind. A comfort food in Filipino homes on rainy days; it is also made with prawns (sinigang na hipon).