4 Serves
89 Mins
Prepare the pork belly by cutting it into bite-sized chunks and chop the onion and tomatoes using a chefs knife on a cutting board.
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ThaiVitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
57 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
731 mg / 4,700 mgSodium
617 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
22 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion and tomatoes until softened.
Add the pork belly to the pot and sear until browned, then pour in water and bring to a boil, skimming off any foam that rises to the surface.
Stir in the tamarind soup base and season with salt and pepper, then reduce heat and simmer until the pork is tender.
Add the radish and other vegetables, cooking until tender, then finish by stirring in the water spinach and serving hot.
11
g36
g40
g
Mexican