This is my adaption of the national dish, Sinigang...adapted from several cultural cookbooks. Other variations can be with lamb, goat, beef, or milkfish. Also, if the cabbage makes you too gassy (come on, I know you were thinking it), replace with baby spinach leaves. And if you are anti-yam, potato is cool too! So many options!
2lbs of pork on a bone (chop/shank/etc)
one diced onion
2T. veggie oil
4 tomatoes, quartered
4c. H2O
Juice of 1 lemon
1 packet of tamarind soup mix or 2T. tamarind paste +2tsp. salt
1/2 green cabbage chopped into ~2-3inch pieces
1-2 yams, cubed
salt to taste
This can be done in a dutch oven or a crock pot depending on if you want to be lazy.
Place the oil, pork, garlic, and onion in the pot and simmer until onion is translucent. Add tomatoes and simmer to 10 minutes. Add lemon and tamarind soup mix followed by water. Allow to simmer for about 1-2 hours or until the pork falls off the bone and you can split up the pieces with your spoon. Remove the bones. Add the cabbage and yams and simmer at a low boil for an additional hour. Serve over rice with a pinch of salt.
Of note, if you are going to cook like a Filipino...you should eat like one too...with a fork and spoon. No KNIVES people...geesh. For instructions: http://www.ehow.com/how_5126692_eat-like-filipino.html
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