Tamarind-Soured Pork and Vegetable Soup
Comforting broth with tender pork, radish, and okra in a vibrant tamarind base, finished with fresh tomatoes for bright, sour notes. This filipino-inspired asian ready in about 55 minutes pairs (454g) Pork belly, Tamarind paste, (950ml) Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (454g) Pork belly
- 2 tbsp Tamarind paste
- 4 cups (950ml) Water
- 1 cup (100g), sliced Radish
- 1 cup (100g), trimmed Okra
- 2 medium, quartered Tomatoes
- 1/2 cup (50g), trimmed Green beans
- 3, minced Garlic cloves
- 1/2 cup (75g), diced Onion
- 2 tbsp Fish sauce
- 1/2 tsp Sugar
- 1/4 tsp Black pepper
Instructions
- Step 1: In a pot, combine 4 cups water, 2 tbsp tamarind paste, 3 minced garlic cloves, and 1/2 cup diced onion. Simmer uncovered 15 minutes over medium heat.
- Step 2: Add cubed pork belly and simmer 10 minutes. Stir in sliced radish, okra, and green beans; simmer 15 minutes until vegetables are tender.
- Step 3: Stir in 2 tbsp fish sauce, 1/2 tsp sugar, and 1/4 tsp black pepper. Add quartered tomatoes and simmer 5 minutes until tomatoes break down and flavors meld.
Frequently asked questions
How long does Tamarind-Soured Pork and Vegetable Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind-Soured Pork and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (454g) pork belly from drying out.
Can I substitute ingredients in Tamarind-Soured Pork and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind-Soured Pork and Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind-Soured Pork and Vegetable Soup?
Filipino asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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