Ingredients

• 1/2 lb Pork, cut into chunks
• 3 sliced tomatoes
• 2 diced onions
• 5 cloves of minced garlic
• 1/4 lb String beans
• 2 pieces sliced horse radishes
• 3 pieces pealed taro
• 2 green finger peppers
• 1/2 lb tamarind
• 3 tablespoons of fish sauce
• 1 quart of water

Method

To make the pork, start by boiling tamarind in water until the shell shows cracks. Let the tamarind cool then peal off the shells and with a strainer, pour tamarind and water into a bowl. Gently massage the tamarind meat off the seeds, strain again. In a pot, saute garlic and onion. While the garlic and onions are cooking, add the tomatoes. Allow the mixture to cook at a low temperature for 5 minutes. Next, introduce the pork and the fish sauce along with the water. Bring the mixture to a boil and allow to simmer for 15 minutes. Next, add the taro. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish next and allow to simmer for another 10 minutes. The next step will be adding the string beans, river spinach and green finger peppers. The green finger peppers can be excluded if you don’t want the meal to be to spicy. Now that all the ingredients have been added, allow it to boil for 2 minutes. Finally, the meal is ready and is best served hot.