Heat vegetable oil in a skillet over medium heat.

Add chopped onion and cook until softened and translucent (about 5 minutes).

Season with salt.

Stir in chopped ginger, diced tomatoes, and pork chops.

Cover and reduce heat to medium-low.

Brown the pork chops, turning occasionally.

Pour in water and tamarind soup base.

Bring to a boil, then reduce heat and simmer for about 30 minutes or until pork is tender and cooked through.

Stir in trimmed green beans and cook until tender.