Sinigang na Baboy sa Bayabas (Pork with Guava Sour Soup)

Peel half the guavas if the skin is very thick; keep the rest unpeeled for colour and tartness. Cut 1 kg pork ribs into 2-bone pieces and set aside. You will need some guava flesh to mash later, so hold back a quarter of the fruit.

Heat a large pot over medium heat, drizzle with a little oil and add the quartered red onion and tomatoes. Cook until the onion softens and the tomatoes start to collapse, about 3–4 minutes, then add the guava wedges and stir for a minute.

Add the pork ribs, whole peppercorns and water. Bring to a boil, skim off any scum that rises, then lower the heat and simmer with the lid slightly ajar until the pork is almost tender, about 30–40 minutes. Keep an eye on the water level and add a little hot water if needed.

While the pork simmers, mash the reserved guava flesh through a sieve or pulse in a blender to a loose purée. This is the secret to a cloudy, super fragrant broth.

Stir in the mashed guava purée and simmer for 5 more minutes. Taste and adjust: add 1 tbsp fish sauce and 1–2 tsp tamarind powder or paste only if the guava isn't sour enough. The guavas along with the fish sauce usually provide most of the tang.

Add the taro (if using) and simmer for 5 minutes until slightly softened. Next add the long beans, radish and finger chilies and cook for 3–5 minutes. Finally, stir in the kangkong, cover and cook for 1 minute until just wilted.

Taste the broth: it should be sour, lightly sweet from the guava, and savoury from the pork and patis. Add extra fish sauce sparingly or a pinch of sugar if needed. Serve hot with steamed rice.