Boil the water in a cooking pot.

Put-in the tamarind and continue to boil for 45 minutes.

Meanwhile, heat the oil on another deep cooking pot.

Once the oil is hot, sear the pork belly until the color turns light brown.

Stir-in the tomatoes and onion. Cook for 2 minutes.

Gently pour-in the boiling water, but do not include the tamarind. Add the beef broth and gabi afterwards.

Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.

Put-in the okra and long green chili. Cook for 3 minutes.

Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.

Transfer to a serving bowl.

Serve with warm rice.

Share and enjoy!