500 g (1 lb 2 oz) American-style pork ribs, cut into individual ribs
500 g (1 lb 2 oz) skinless boneless pork belly, cut into 4 cm (1½ inch) pieces
1 large onion, cut into wedges
3 vine-ripened tomatoes, cut into wedges
1 small red capsicum (pepper), seeded and cut into wedges
100 g (3½ oz) tamarind pulp (see note)
250 ml (8½ fl oz/1 cup) boiling water
4 cm (1½ inch) piece horseradish, peeled and cut into thirds
1 Japanese eggplant (aubergine), cut into 3 cm (1¼ inch) slices on the diagonal
200 g (7 oz) snake (sitaw) or green beans, trimmed, tied into knots if desired
2 tsp salt flakes
thinly sliced spring onions (scallions), steamed rice, fish sauce, and kalamansi or lemon wedges, to serve
Heat 2 tsp of the vegetable oil in a large, deep saucepan over medium-high heat. Cook the pork ribs for 4 minutes, turning until browned on both sides. Transfer to a plate once cooked. Add another 2 tsp of oil to the pan and cook the pork belly for 4 minutes, turning until browned. Set aside with the ribs.
Add the remaining vegetable oil to the pan and heat over medium heat. Add the onion and cook, stirring and scraping any bits from the base of the pan, for 2 minutes. Add the tomato and capsicum, and cook, stirring occasionally, for a further 4 minutes, or until starting to soften. Return the pork to the pan with 1.5 liters (51 fl oz/6 cups) water. Bring to the boil, then reduce the heat to low–medium and cook for 15 minutes.
Meanwhile, place the tamarind pulp in a heatproof bowl and cover with the boiling water. Leave to stand for 15 minutes to soften, then mash to combine well (I use my hands). Strain through a sieve into a bowl, pushing the seeds to extract their liquid. Discard the solids.
Add the tamarind mixture to the pan and cook for 5 minutes. Add the horseradish and eggplant, and cook for 5 minutes, or until the eggplant is almost tender. Add the beans and cook for a further 3 minutes, or until the vegetables and meat are tender. Add the salt and season with freshly cracked black pepper; the soup should be a balance of sour and salty. Transfer to a large serving bowl and scatter with spring onions. Serve with steamed rice, fish sauce, and kalamansi.