Bulanglang Babi

Method

1. Place the guavas in a small saucepan with 2 cups of the water.
2. Simmer for 12–15 minutes until soft, then mash and press through a sieve; discard the seeds and skins.
3. In a soup pot, combine the pork and remaining water. Bring to a boil, skim thoroughly, then add onion, tomatoes, ginger, and fish sauce.
4. Lower the heat and simmer gently for 45–60 minutes, until the pork is tender and the broth tastes full.
5. Pour in the strained guava liquid. Simmer for 5 minutes, then taste; add only part of it at first if the guavas are especially sharp.
6. Add the radish and cook for 5 minutes. Add sitaw and eggplant and cook another 4–5 minutes, keeping the vegetables intact.
7. Add kangkong and green chilies during the final minute. Taste the broth with a piece of pork and correct the salt and sourness.
8. Serve very hot. The broth should be fragrant and gently sour, with the ripe guava flavour clearly different from tamarind sinigang.