Pork Vegetable and Tamarind Stew

Ingredients

• 10 dried bay leaves
• 1/2 cup black peppercorns
• 1 cup dried shiitake mushrooms
• 3 tablespoons vegetable oil, divided
• 1 medium white onion, chopped
• 2 heads of garlic, cloves chopped
• 2 jalapeños, thinly sliced
• 3 medium tomatoes, quartered
• 4 pounds St. Louis–style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
• 1 (8-ounce) package dried tamarind pulp with or without seeds
• Kosher salt
• 4 baby bok choy, halved lengthwise
• 1 small Japanese eggplant, cut into 1-inch pieces
• 2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
• 4 ounces Chinese long beans or green beans, cut into 2-inch lengths
• 1 cup small okra
• 1 tablespoon fish sauce; plus more for serving (optional)
• A layer of cheesecloth; a spice mill

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