Chunky meat and all those vegetables in a flavorful broth... Don't think that it's a starter course. Sinigang is always served as a main course or a secondary course. And it's always paired with rice.
Rinse the pork ribs, place in a pot and cover with water.
Boil for about ten minutes to allow the scum to float on the surface.
Drain the pork and rinse each piece well under the tap.
Place the pork in a clean pot, cover with water, add about two tablespoons of fish sauce and bring to the boil.
Set the heat to low, cover the pot and simmer until the meat is tender.
Make the spice base
When the pork has been simmering for almost an hour, heat the cooking oil in another pot.
Saute the garlic, onion, tomatoes and chilies until softened.
Uncover the pot with the simmering pork, scoop out as much of the broth as you can without leaving the pork dry (continue simmering them) and pour into the pot with the sauteed spices.
Cook the vegetables
Add the kangkong stalks into the pot with the spices, and simmer for five minutes.
Add the diced eggplants and sliced radish, and simmer for five to ten minutes depending on how mature they are.
Add the kangkong leaves, the pork and any remaining broth.
Season and complete the dish
Pour in the tamarind juice and stir.
Taste the broth and add more fish sauce to create a good balance of salty and sour.
Bring the pork ribs sinigang to a boil, cover and simmer for another five minutes or just until the kangkong leaves are wilted.