Pork Sinigang

(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.)