4 Serves
92 Mins
41 g
44 g
17 g
Prepare the pork belly by cutting it into bite-sized chunks using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Pork Belly
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KenyanVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
441 mg / 1,250 mgPotassium
848 mg / 4,700 mgSodium
630 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
17 g / 20 gCholesterol
163 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large stock pot, heat the cooking oil over medium heat on the stove.
Sauté the chopped onion and garlic in the pot until fragrant, then add the pork belly and brown it on all sides.
Pour in water and bring to a boil, then reduce heat to a simmer to tenderize the pork.
Add the tamarind soup base, tomatoes, and radish to the pot, seasoning with salt and pepper to taste.
Stir in the water spinach, turn off the heat, and let the residual heat wilt the greens before serving.
Cooking Oil
Onion
Garlic
Hot Water
Water Spinach
Salt And Pepper
Tamarind Soup Base or Fresh Tamarind
Radishes
Tomato
Vitamin A
67 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
441 mg / 1,250 mgPotassium
848 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
17 g / 20 gCholesterol
163 mg / 300 mgCaffeine
0 mgNet Carbs
26
g49
g32
g
Polish
Sri LankanZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgAlcohol
0 g