Ingredients:
1 kilogram pork belly, sliced into bite-sized pieces
1 large onion, chopped
3 cloves garlic, minced
2 pieces of ginger, peeled and thinly sliced
1/2 cup tamarind paste
6 cups of water
3 cups of chopped bok choy
2 medium-sized eggplants, sliced
2 tablespoons fish sauce
1 teaspoon sugar
Salt and pepper to taste
Boiled eggs (optional)
Instructions:
In a large pot, heat 1 tablespoon of oil over medium heat.
Add the pork and cook until browned on all sides. Remove from the pot and set aside.
In the same pot, add the onion, garlic, and ginger and cook until the onion is translucent.
Add the tamarind paste and water to the pot and bring to a boil.
Add the pork back into the pot and simmer for 30 minutes.
Add the bok choy, eggplant, fish sauce, sugar, salt, and pepper to the pot and simmer for an additional 15 minutes.
Serve hot, garnished with boiled eggs (optional).