Ingredients
p
2 lbs pork belly or pork ribs
s
1 tbsp salt
n
3 tbsp neutral oil
m
2 medium onions(cut into quarters)
t
3 tomatoes(cut into quarters)
b
½ tsp black pepper
w
10 cups water
p
1 pork stock cube
f
3 tbsp fish sauce
t
1 - 1 ½ cups tamarind pulp or 1 2 packets tamarind soup mix(I like using both)
t
4 taro(peeled and cut into chunks)
d
1 daikon(cut into 1/4 inch slices)
e
1 eggplant(cut into 1/4 inch slices)
l
1 bunch long beans(cut into 3inch segments)
w
1 bunch water spinach(Kangkong)
S
Salt to taste
Directions
1
1. Cover pork with water and bring to a boil.
p
2 lbs pork belly or pork ribs
s
1 tbsp salt
2
2. Boil for 8-10 minutes then remove the pork, rinse it under cold water, and pat it dry.
3
3. In a large pot, heat oil on medium heat and sear the pork belly until lightly browned on all sides.
n
3 tbsp neutral oil
p
2 lbs pork belly or pork ribs
4
4. Add onions and sauté until translucent.
m
2 medium onions(cut into quarters)
5
5. Add tomatoes, black pepper, cover with water, and season with a pork stock cube.
t
3 tomatoes(cut into quarters)
w
10 cups water
p
1 pork stock cube
b
½ tsp black pepper
6
6. Simmer on medium low heat for 45 minutes until the pork starts to soften.
7
7. Flavor the soup with fish sauce and tamarind.
t
1 - 1 ½ cups tamarind pulp or 1 2 packets tamarind soup mix(I like using both)
8
8. Add daikon and taro and cook for 30 minutes until the vegetables are tender.
t
4 taro(peeled and cut into chunks)
d
1 daikon(cut into 1/4 inch slices)
9
9. Add eggplant and long beans and cook for another 8 minutes.
e
1 eggplant(cut into 1/4 inch slices)
l
1 bunch long beans(cut into 3inch segments)
10
10. Add water spinach and cook for 2 minutes.
w
1 bunch water spinach(Kangkong)
11
11. Season to taste with salt, serve with rice, and enjoy.
S
Salt to taste
