• Start by preparing your workspace and gathering all ingredients. This will make the cooking process smoother (Ihanda ang lahat ng sangkap para sa maayos na pagluluto).
• Take your pork ribs and rinse them thoroughly under cold water (hugasan ng mabuti ang baboy sa malamig na tubig). Cut the meat into 2-inch pieces (hatiin ang karne ng dalawang pulgada) and pat them dry with paper towels (patuyuin gamit ang paper towel).
• Pour 8 cups of water into your large pot (maglagay ng 8 tasang tubig sa kaldero). Place the pot over high heat and add the cleaned pork. Bring everything to a boil (pakuluin sa malakas na apoy).
• Once the water is boiling, reduce the heat to medium (180°C/350°F). You'll see foam forming on top - use your skimmer to remove this scum. This step is crucial for achieving a clear broth (para luminaw ang sabaw).
• While waiting for the meat to cook, prepare your vegetables (ihanda ang mga gulay). Quarter your onions (sibuyas) and tomatoes (kamatis). Peel and cut the taro (balatan at hatiin ang gabi) into 2-inch pieces. Slice the daikon radish (labanos) diagonally. Cut the long beans (sitaw) into 2-inch lengths. Slice the eggplant (talong) diagonally. Clean the okra and trim the ends. Separate the bok choy leaves from stems (ihiwalay ang dahon ng pechay sa tangkay).
• Add the quartered onions and tomatoes to the pot. Let everything simmer for 30 minutes or until the pork starts to become tender (palambutin ang baboy).
• Pour in the fish sauce (patis) and continue simmering for 15 more minutes (pakuluan ng kinse minutos).
• Now add your tamarind base (sampalok). If using fresh tamarind, combine the pulp with warm water, mash well, and strain (durugin ang sampalok at salain). If using powder, follow package instructions.
• Begin adding your vegetables in this order (magdagdag ng gulay ayon sa pagkakasunod-sunod). Add the taro first and cook for 6 minutes. Next goes the daikon radish - give it 3 minutes. Add finger chilies and cook for 2 minutes. The long beans go in next for 2 minutes. Add eggplant and okra together and cook for 2 minutes. Finally, add the bok choy and cook for just 1 minute.
• Taste your soup (tikman ang sabaw) and adjust the flavors. Need more sourness? Add tamarind (dagdagan ng sampaloc). Want it saltier? Add fish sauce (dagdagan ng patis). Finish with black pepper to taste (paminta).
• Let everything rest for 5 minutes after turning off the heat (palamiginin ng 5 minuto pagkatapos patayin ang apoy). This helps the flavors come together (para mas masarap).
• Pour your hot soup into serving bowls (ilagay sa mangkok) and serve immediately with steaming white rice (mainit na kanin). Prepare small dishes of fish sauce with calamansi (sawsawan) and chilies (siling labuyo) on the side for each diner to customize their bowl's flavor.

For best results (Para sa pinakamasarap na sinigang):

• Maintain a gentle simmer throughout cooking (panatilihing mahina ang apoy)
• Don't overcook the vegetables (huwag lutuing masyado ang gulay)
• Taste and adjust seasonings gradually (unti-unting tikman at ayusin ang lasa)
• Add more hot water if the broth reduces too much (magdagdag ng mainit na tubig kung kumaunti ang sabaw)