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4 Serves
45 Mins
Wash the bitter gourd thoroughly, slice it in half lengthwise, remove the seeds, and cut the flesh into 1-inch by 2-inch pieces.
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NigerianVitamin E
0 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
210 µg / 400 µgCalcium
313 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
289 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
1487 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the pork bones in a large pot with water and bring to a boil. Skim off any scum or foam that rises to the surface to ensure a clear broth.
Add the prepared bitter gourd and fish sauce to the pot. Cover with a lid and simmer without stirring until the gourd is tender.
Turn off the heat, garnish with fresh coriander, and serve the soup hot.
21
g36
g17
g
