Botinggan Sinigang

Method

1. Blanch pork ribs 5 minutes, drain, and rinse for a cleaner broth.
2. Simmer ribs in fresh water with onion and ginger until nearly tender.
3. Crush half the botinggan tomatoes and add them with the remaining halves.
4. Simmer 10 minutes and taste the broth before deciding whether extra souring is needed.
5. Add radish and cook until almost tender.
6. Add eggplant, sitaw, okra, and chilies in stages.
7. Season with fish sauce, then fold in kangkong for the final minute.
8. Serve steaming hot; the broth should be tart but still taste of pork and tomato.