Name: Pork, Vegetable, and Tamarind Stew (Sinigang)
Yield: 8 Servings
Ingredients: 10 dried bay leaves; ½ cup black peppercorns; 1 cup dried shiitake mushrooms; 3 tablespoons vegetable oil, divided; 1 medium white onion, chopped; 2 heads of garlic, cloves chopped; 2 jalapeños, thinly sliced; 3 medium tomatoes, quartered; 4 pounds St. Louis–style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both; 1 8-ounce package dried tamarind pulp with or without seeds; Kosher salt; 4 baby bok choy, halved lengthwise; 1 small Japanese eggplant, cut into 1-inch pieces; 2 watermelon radishes or globe radishes, cut into ¾-inch pieces; 4 ounces Chinese long beans or green beans, cut into 2-inch lengths; 1 cup small okra; 1 tablespoon fish sauce; plus more for serving (optional); A layer of cheesecloth; a spice mill; Dried tamarind pulp is available at some Indian and Latin markets, specialty foods stores, and supermarkets, and online.

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Alex Lau

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes