Keto Pork Sinigang with Tamarind Broth

Ingredients

• about 450 g Pork belly
• 2 cups Water spinach (kangkong)
• 1 cup Radishes
• 1 cup Green beans
• 2 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 450 g pork belly into 2.54 cm cubes. Peel and finely mince the 4 cloves garlic. Peel and thinly slice the 2.54 cm ginger. Peel and quarter the 1 medium onion. Trim the ends off the 1 cup green beans and cut them into 5.08 cm pieces. Wash the 2 cups water spinach and trim any tough stems. Wash and cut the 1 cup radishes into 1.27 cm cubes.
2. 2In a large heavy-bottomed pot, combine the about 450 g pork belly cubes, the quartered 1 medium onion, the minced 4 cloves garlic, and the sliced 2.54 cm ginger. Add 6 cups of water to the pot.
3. 3Place the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the pork belly is fork-tender. Skim off any foam or impurities that rise to the surface during simmering.
4. 4Stir in the 2 tbsp tamarind paste and 2 tbsp fish sauce until fully dissolved. Increase the heat to medium-high and bring the broth back to a gentle simmer.
5. 5Add the 1 cup radish cubes and the 5.08 cm pieces of 1 cup green beans to the pot. Cook for 5-7 minutes, or until the vegetables are tender-crisp. You should be able to pierce the radishes and green beans easily with a fork.
6. 6Add the 2 cups water spinach to the pot. Stir gently and cook for 1-2 minutes, or until the water spinach leaves are just wilted. Be careful not to overcook the spinach.
7. 7Serve the Keto Pork Sinigang hot immediately after cooking.

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