Pork Sinigang

Continuing with my comfort foods postings, here is another favorite of mine--Pork Sinigang.
Needed:
3 lbs pork (I used pork belly and pork ribs for this recipe) sliced into 2 inch cubes
3 medium tomatoes, sliced coarsely
1 1/2 medium onions, sliced coarsely
salt and pepper, to taste
patis, to taste
4 cups water (enough to cover the pork while cooking)
Sinigang (Tamarind) soup flavoring (I usually use Mama Sita brand.)
2 ~ 3 pcs jalapeno peppers
baby bok choy (as much as you would like to eat)
eggplant (as much as you would like to eat), sliced into 2 inch sizes

1. Place pork, tomatoes, onions in a pot. Season with salt and pepper. Place over heat to let the meat "sweat" and until the meat loses its pink color. The pork will turn slightly brown while the tomatoes and onions will wither and turn transluscent.
2. Add the water (enough to cover all the meat) and about 1/2 of the sinigang flavoring. Let boil for about 10 minutes on high, then reduce heat to medium and cook for about 30 minutes or until pork is tender.
3. Add the vegetables.
4. Season with more sinigang flavoring, depending on how sour you would like. Add some patis for flavor, too.
5. Enjoy while still warm.

Optional vegetables to add: taro root, daikon, long beans.

Tip: The jalapenos will cook up nicely and even wither--you can use this as additional dipping sauce when squeezed with some patis and used for individual flavoring.