Prepare the broth by combining pork with enough water to cover it completely. Bring it to a rolling boil over medium-high heat.

Once boiling, reduce heat to low and let simmer for 5-7 minutes, skimming foam off the surface.

Add quartered onions and chopped tomatoes. Cover and cook everything for about 45 minutes to 1 hour until pork is tender.

Incorporate sliced radish into the pot, cooking for an additional 5 minutes.

Introduce tamarind or sour substitute, season with fish sauce, salt, and pepper, then let it simmer for 5 minutes.

Add green beans and chili peppers, cooking for another 3-4 minutes.

Finally, stir in spinach or kangkong, letting it wilt for 1-2 minutes before serving.

Serve hot in bowls, garnishing with chili peppers and a squeeze of lime or lemon if desired.