1-First Step: Boil the young tamarind in 2 quarts of water for 40 minutes to extract sourness. After boiling, strain and squeeze to extract remaining juices.

2-Second Step: Pour the tamarind broth into a pot and bring to a boil. Add onion, pork belly, and half of the tomatoes. This early onion-tomato base helps round out the flavor of your Sinigang broth.

3-Third Step: Skim off floating scums, then add fish sauce (patis) to taste. Cover the pot and simmer for about 1 hour or until the meat is tender. If your meat is very fatty, slow simmering helps keep everything moist.

4-Fourth Step: Add daikon radish (optional) and eggplants; cook for 5 minutes. This timing softens the vegetables without letting them break down completely.

5-Fifth Step: Add long green peppers, string beans, remaining tomatoes, and okra; cook for 3 minutes. If you are using Jalapeno or Serrano instead of siling pansigang, taste as you go so the heat level stays comfortable.

6-Sixth Step: Add chopped water spinach stalks, then season with fish sauce and ground black pepper (optional). Cook for 2 minutes. Stalks need extra time compared to the leaves.

7-Final Step: Add water spinach leaves, cover the pot, then turn off the heat. Let the residual heat cook the leaves for 3 to 5 minutes before serving. This keeps the leaves bright and tender, not overcooked.