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Add the taro. Add the tamarind to the soup. Mix in the radish and eggplant. Stir in the beans. Add the water spinach. Season as needed. Serve.
Once the pork starts to become tender, add the taro wedges to the soup. Continue cooking the soup at a low simmer for 15 minutes, or until the taro softens.  If using pork spare ribs, wait until the pork starts to separate from the bone before adding the taro. If using boneless pork belly, test the pork by piercing it with a fork; if you can cut into it with a fork but it still retains solid form, add the taro. If more scum or suds develop at the top of the soup after adding the taro, skim the surface with a spoon before continuing. Pour the tamarind juice into the soup broth and stir to combine.  Cook the soup for another 5 minutes at a mild simmer. Doing so allows the flavor of the juice to meld with the broth and other ingredients. If you use a powdered tamarind mix instead of using fresh tamarind juice, add the powder directly to the broth and stir to mix it in. Allow the broth to simmer for 5 minutes, as you would do with tamarind juice. Place the slices radish and sliced eggplant in the soup. Stir to combine, then cook for 5 minutes. When finished, the eggplant should be nearly tender and the radish should slightly soften. Add the string beans to the soup and stir to combine. Cook for another 2 to 3 minutes. At this point, the pork and all of the vegetables should be soft enough to easily pierce with your fork. Continue to simmer the soup until the meat and vegetables are ready. Place the leaves of water spinach in the soup and stir to combine. Turn off the heat and cover the pot, then allow the soup to sit for 3 to 5 minutes. Since water spinach can be somewhat delicate, allowing it to cook using residual heat instead of direct heat can prevent it from falling apart. When it's ready, the water spinach leaves should be wilted yet whole. Taste the soup broth. Add salt and pepper as needed to balance out the flavors. You can also add extra fish sauce, if desired. You should flavor the soup according to your own tastes, but to make authentic sinigang na baboy, the broth should be both sour and salty. Ladle the hot soup into individual serving bowls and enjoy.  You can either remove the pork bones before serving the dish to your guests or allow each guest to do so after serving the soup.  Sinigang na baboy is frequently served with a side of steamed rice. Consider garnishing it with chopped scallions, lemon wedges, and additional fish sauce, as well.