This soup is basically the only Filipino dish that I make regularly. It’s something that I always crave. I don’t really use measurements, I throw everything into a pot and taste as I go. I’m going to try to come up with some measurements for this post but you can really just throw whatever you want into the pot and it comes out good!
To start off, I fill an 8 quart pot halfway with water and bring it to a boil in high heat. I use a bowl full of pork shoulder or butt (I have no idea how much this is — just add however much meat you want to eat) cut into cubes, ong choy, long beans, and eggplant. Winged beans and okra are really good in this soup too (but I couldn’t find any at my farmers market this week). When the water is boiling, I add the meat and while the meat is cooking, I cut up the veggies.
I cut the beans and the eggplant into about an inch and a half to 2 inches, bite size. As the little ones watch to see if I drop anything on the floor.
Take the leaves off of the ong choy stems and wash them REALLY good. I’ve found little bugs and things hiding in the leaves before so I’ve learned to wash every leaf individually. I cut the stems about the same size as the beans and eggplant.
While the meat boils for about an hour or more, the water evaporates so I’ll just keep adding water to keep the liquid to half of the pot. The meat should be super soft. I’ll then add the entire packet of tamarind soup base. It’s going to taste salty and sour. OMG! So good!
Add the beans, eggplant, and the ong choy stems. The leaves I rip in half or thirds (bite size haha!) and add it to the bowl so the hot broth will slightly cook the leaves and not overcook them (I hate soggy veggies).
And Eat! Yum!