Sinigang with Pork Belly and Radish (Keto)

Ingredients

• about 680 g Pork belly
• 8 cups Water
• 1 bunch Radish
• about 142 g Spinach
• 1 cup Green beans
• 1 medium Onion
• 2 tbsp Tamarind paste substitute (citric acid & erythritol)
• 2 tbsp Fish sauce

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

Instructions

1. 1Place the about 680 g 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 1.27 cm thick rounds. Peel and chop the 1 medium onion into 1.27 cm pieces. Trim the ends off the 1 cup of green beans and cut them into 2.54 cm 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 about 142 g 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

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