1-First Step: Boil the 1 lb young tamarind in 2 quarts water for 40 minutes, or up to 1 hour if you want more sourness.

2-Second Step: Strain the broth through a kitchen sieve or strainer, squeezing out the pulp to extract flavors.

3-Third Step: Pour the tamarind broth into a pot. Bring to a boil, then add 1 piece onion, 2 lbs pork belly, and half of the 2 pieces tomatoes. Cover and cook.

4-Fourth Step: Skim off floating scum. Add fish sauce (patis) to taste, then simmer for about 1 hour or until pork is tender.

5-Fifth Step: Add 1 medium daikon radish (optional) and 2 pieces sliced Chinese or Japanese eggplants, then cook for 5 minutes.

6-Sixth Step: Add 2 pieces long green peppers, 8 pieces string beans (sitaw), and remaining tomatoes, plus 8 pieces okra. Cook for 3 more minutes.

7-Seventh Step: Add chopped water spinach stalks. Season with fish sauce and ground black pepper (optional). Cook for 2 minutes.

8-Final Step: Add water spinach leaves, cover the pot, and turn off heat. Let residual heat cook the leaves for 3 to 5 minutes. Serve immediately.