4 Servings
1 1/2 lb pork riblets (or pork ribs)
-country, style, cut to piece
5 c water
4 md tomatoes, sliced
1 md onion, sliced
1 1/2 t salt
1 md icicle radish, cut into 1
-pieces (o, r 10 red radishe
1/4 lb green beans
1/2 lb spinach (or cabbage mustard
- greens, or watercress)
5 md sampaloc (tamarind)
-[available as p, owde
1. In a large pot, bring water and pork to a boil. Add tomatoes,
oni salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain
juice into pot.
3. Taste for seasoning. Bring to a boil. Add green beans and
radish 10 minutes.
4. Add spinach, cover and remove from heat. Let stand 5 minute to fi
cooking spinach.
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