Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
The classic sour tamarind pork soup, packed with vegetables.
Equipment: Large stockpot
Measures and names
Ingredients
- 900 g pork belly or pork ribs, cut into chunks
- 1.5 litres water
- 1 onion, quartered
- 3 tomatoes, quartered
- 3 tbsp tamarind paste, unsweetened
- 3 tbsp fish sauce (patis)
- 200 g daikon radish (labanos), sliced
- 150 g green beans or snake beans, trimmed
- 2 aubergines (eggplants), cut into chunks
- 150 g water spinach (kangkong) or spinach
Optional extras
- 2 long green chillies
Method
- Put the pork, water, onion and tomatoes in a large pot. Bring to the boil, then skim off any foam.
- Reduce to a gentle simmer, cover, and cook for 60 to 75 minutes, until the pork is tender.
- Stir in the tamarind paste and fish sauce. Taste and add more tamarind if you want it sourer.
- Add the daikon and simmer for 8 minutes, then the beans and aubergine for a further 6 minutes.
- Add the water spinach and chillies, cook for 1 minute until just wilted, and serve in deep bowls.
Swaps and tips
Check tamarind paste for added sugar; the plain sour kind is what you want. Prawns, beef short rib or fish all work in place of pork. Any leftover broth is excellent the next day.
Add carbs for the family (optional)
For the family, serve with steamed rice on the side. The on-plan bowl is complete as it is.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 10 g | 4 g | 31 g | 468 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
