Chef Rafi prepares for us a Filipino classic sour stew -- Sinigang na Baboy -- from scratch using only fresh ingredients. He shows us the importance of not using Philippine MSG-laden mixes that speed up the cooking process but desecrate the dishes. This dish is normally soured using tamarind fruit, which can be substituted by unripe guavas, kamyas (pias) or kalamansi. Watch him prepare the taro and tamarind for this unique Filipino soup. His unique innovation to this classic recipe is that he uses red rice from Madagascar instead of white rice from the Philippines for the broth. The subtle difference in flavor is a definite improvement. He thanks his Uncle Carlos for the beautiful photography of the Philippine flora used in this dish.

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