Make this for someone named Stu. Or ya know, for yourself
2 heads of garlic, cloves chopped4 pounds St. Louis–style pork spareribs or skinless, boneless pork shoulder , or a combination of both4 baby bok choy, halved lengthwise2 watermelon radishes or globe radishes, cut into ¾-inch pieces1 tablespoon fish sauce; plus more for serving Dried tamarind pulp is available at some Indian and Latin markets, specialty foods stores, and supermarkets, and online.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid .
Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
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