Sinigang (Pork and Vegetable Soup)

Name: Sinigang (Pork and Vegetable Soup)
Yield: Serves 4 to 6
Ingredients: 5 ounces, tamarind paste (½ cup); 1 (3-pound) rack, St. Louis–style spareribs, cut in half crosswise through bones; 2 teaspoons, kosher salt; 1 tablespoon, vegetable oil; 1½ cups, thinly sliced onion; 1 , (2-inch) piece ginger, peeled and cut into 1-inch-long matchsticks; 6 ounces vine-ripe, tomatoes, chopped (1 cup); 3 , Thai chiles, minced, divided; 8 ounces, daikon radish, peeled, halved lengthwise, and sliced crosswise 1/4 inch thick; ½ cup, fish sauce, divided; ¼ cup, lemon juice (2 lemons); 6 ounces, green beans, trimmed and halved crosswise; 6 ounces Japanese, eggplant, sliced crosswise on slight bias ½ inch thick; Cooked, white rice

By Bryan Roof

SERVES4 to 6

TIME3 hours

WHY THIS RECIPE WORKS

Sinigang is a tangy meat and vegetable soup from the Philippines. This version is based on a dish by Janice Dulce, chef and owner of FOB Kitchen in Oakland, California; you can read more about our visit to Janice here. Following her lead, w...