NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

0.5 medium Yellow onion

1 medium Tomato

0.5 cup Daikon radish

0.5 cup Long beans

1 cup Baby bok choy

1 tbsp Tamarind paste

1 tbsp Fish sauce

4 cups Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large pot, sear the pork shoulder cubes over medium-high heat until browned on all sides, using a splash of water if needed to prevent sticking.

• 2

  Add the sliced onion and tomato wedges, sautéing for 3 minutes until the onion is translucent and the tomato begins to break down.

• 3

  Pour in the water and bring to a gentle boil, then reduce heat and simmer for 20 minutes to tenderize the pork and develop the base flavors.

• 4

  Stir in the tamarind paste and fish sauce, ensuring the paste is completely dissolved into the simmering broth.

• 5

  Add the daikon radish and long beans, continuing to simmer for 6 minutes until the vegetables are tender-crisp.

• 6

  Fold in the baby bok choy and season with sea salt and black pepper, cooking for 2 minutes until the greens are vibrant.

• 7

  Ladle the hot soup into deep bowls, ensuring each portion has a balanced mix of pork and fresh vegetables.