Sinigang with Pork Belly and Radish (Keto)

Ingredients

• 1.5 lbs Pork belly
• 8 cups Water
• 1 bunch Radish
• 5 oz Spinach
• 1 cup Green beans
• 1 medium Onion
• 2 tbsp Tamarind paste substitute (citric acid & erythritol)
• 2 tbsp Fish sauce

Instructions

1. 1Place the 1.5 lbs of pork belly in a large, heavy-bottomed pot and add the 8 cups of water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the pork belly is tender when pierced with a fork.
2. 2While the pork belly simmers, prepare your vegetables. Cut the 1 bunch of radish into 1/2-inch thick rounds. Peel and chop the 1 medium onion into 1/2-inch pieces. Trim the ends off the 1 cup of green beans and cut them into 1-inch lengths.
3. 3Once the pork belly is tender, add the prepared radish, chopped onion, and green beans to the pot. Increase the heat to medium-high and bring the soup back to a simmer. Cook for 10 minutes, uncovered, until the vegetables are slightly tender.
4. 4Stir in the 2 tbsp of tamarind paste substitute and the 2 tbsp of fish sauce. Taste the broth and add more tamarind paste substitute or fish sauce if you prefer it more sour or savory. Continue to simmer gently for 5 minutes.
5. 5Add the 5 oz of spinach to the pot. Stir gently until the spinach leaves are just wilted, which should take about 2 minutes. Be careful not to overcook the spinach.
6. 6Serve the Sinigang hot immediately after the spinach has wilted.

Substitutions

Related Guides