(by Monique Magpayo)
1 T. vegetable oil
1 lb. boneless pork butt, cut into pieces
1 medium eggplant, peeled 1 daikon radish, peeled
1 onion 3 tomatoes
1/2 lb. baby bok choy
1/2 lb. green beans 1 package Knorr tamarind soup base powder
1 jalapeño or any chile, left whole or cut in half for more heat
salt and pepper to taste
green onion, chopped
1 lemon, or more to taste
Heat oil in a large pot, and brown the pork on all sides.
Discard excess fat, and set aside.
Cut eggplant, radish, onion, tomatoes, bok choy, and green beans into bite-sized pieces.
Bring 8 c. water to a boil.
Add tamarind soup base powder and pork.
Let the water come to a boil again, then lower heat and cook until meat is tender.
Add vegetables, jalapeño, salt and pepper, and bring to a boil again.
Serve with green onion and lemon juice.
(Read A Woman's Place, the story that accompanies this recipe.)