Pork Sinigang (Sour Stew with Pork)

¼ lb. pork shoulder (pork butt), cut into quarters
3 tomatoes, sliced
2 onions, sliced
5 cloves garlic, thinly sliced
3-4 cups kangkong (or spinach, or kale)
2 cups string beans, chopped 2 inch pieces
2 horse radish roots, peeled and sliced into ¼ inch slices
3 medium sized gabi, or starchy potato (or sweet potato)
½ cup tamarind paste (or 3-4 whole tamarind pods)
2-3 tablespoons fish sauce
2-3 tablespoons calamansi (or 2 tablespoons lemon or lime with 1 teaspoon honey)
5-6 cups boiling water
1 tablespoon salt
1 tablespoon pepper
1 teaspoon oil
Fresh parsley sprigs, optional




Season pork with salt and pepper. If using tamarind paste, incorporate into the marinade for the pork. In a large pot, heat oil and sear pork on all sides 3-5 minutes. Add garlic, onions, gabi, horseradish, and string beans and sauté 3-5 minutes. Add tamarind pods, if using, and the juice of calamansi and stir. Add boiling water, season with fish sauce, and salt and pepper to taste. Simmer for 10-15 more minutes, or until gabi is fork tender. Add the kangkong and tomatoes at the end and simmer for another 5-10 minutes. Add extra calamansi at the end for extra tartness. Before serving, remove the tamarind pods. Serve in a large bowl with rice and garnish with fresh parsley (optional).