- Pork – I used pork ribs; if you use bigger chunks of meat, your cooking time will have to be more.
- Tough leafy greens – You can use anything from bok choy, cabbage, kale or mustard leaves. I would stay away from soft greens like spinach, watercress, etc.
- Fresh green beans
- Onion – 1 half; sliced
- 2 Garlic cloves – minced
- 1 large potato – Peeled and diced
- Cooking oil – about 1 tbsp.
- Tamarind soup mix – I prefer the UFC Tamarind Soup package (which is yellow and green). Soup packages are under $1 at the asian markets.
- In a large pot, add cooking oil on medium heat. Sautee onions and garlic for about 5 mintes — be careful that the garlic doesn’t burn.
- Add pork. Stir occasionally and cook for about 5-10 minutes.
- Add green beans and potatoes.
- Add soup package and about 7 cups of water. If you want to eyeball it, fill up the pot about halfway.
- Heat until boiling.
- Cover with lid and cook for about 15 minutes.
- Add greens and tomatoes.
- Cook for about 15 minutes.
- Serve with rice. Enjoy!
- You can switch the meat to shrimp, chicken or beef.
- You can keep this on the stove top on a very low setting for a couple hours if you want the pork to be extra tender.
- You can add peppers to the soup to make it a spicy.
- You can also add sliced dicon radish for extra texture.