A tamarind-based soup from the Philippines, perfected by David's mother, also from the Philippines, Yolanda Cope.


2 pkgs. Mama Sita's Sinagang Sampolok mix
2 large round eggplant or 2 Chinese eggplant (skinnier and longer)
1 bag Birdseye whole green beans, steamed in microwave
2 lbs. boneless country pork ribs, cut into 1" chunks
5 quarts water


Bring water to a boil in a large pot or Dutch oven. Add chunks of pork. Return to a boil. Cover and turn down heat to simmer until meat is tender, about 2 1/2 hours. Add eggplant and seasoning packets. Simmer until tender. Add steamed green beans and simmer until hot. Serve with rice and soy sauce.