1. Cover pork with water and bring to a boil.
2. Boil for 8-10 minutes then remove the pork, rinse it under cold water, and pat it dry.
3. In a large pot, heat oil on medium heat and sear the pork belly until browned on all sides.
4. Add onions and cook until translucent.
5. Add tomatoes, bay leaves, black peppercorns, and cover with water.
6. Simmer on medium low heat for an hour or until the pork is soft.
7. Flavor the soup with fish sauce and tamarind.
8. Add daikon and chili peppers and cook for 30 minutes until daikon is soft.
9. Add eggplant and long beans and cook for another 8 minutes.
10. Add water spinach and cook for 2 minutes.
11. Season to taste with salt and enjoy.
