Pork Sinigang:

1. Boil the pork: In a large pot, bring 6 cups of water to a boil. Add pork belly or ribs and cook for 45 minutes until tender. Skim off any scum that rises to the surface to keep the broth clear.
2. Add aromatics: Add quartered onions and tomatoes to the pot and let them simmer for 5 minutes.
3. Sour the broth: Stir in the tamarind soup base or fresh tamarind pulp and let it dissolve. Simmer for 10 minutes to infuse the sour flavor.
4. Cook the vegetables: Add the sliced radish and halved okra. Let them cook until tender, about 5-7 minutes.
5. Finish with seasoning: Add the long green chilies and kangkong leaves. Simmer for 3 minutes. Season with salt and pepper to taste.
6. Serve hot: Serve your sinigang hot with steamed rice for a complete, comforting meal.

Shrimp Sinigang:

1. Prepare the broth: In a pot, bring water to a boil. Add onions and tomatoes and let them simmer for 5 minutes.
2. Add souring agent: Stir in the tamarind soup base or fresh tamarind pulp. Let the broth simmer for 10 minutes.
3. Cook the vegetables: Add radish and okra, cooking until they soften.
4. Cook the shrimp: Add cleaned shrimp and green chilies, cooking for about 5 minutes until the shrimp turns pink.
5. Add the greens: Toss in kangkong leaves, then season with salt and pepper. Serve immediately with rice.