1½ lb pork
1 yellow onion
1½ oz fresh tamarind
1 tsp salt
20 oz pineapple, (1 can)
1 ginger, 1 inch long
1½ lb catfish, cut into 1 inch pieces
10 oz elephant ear stem, cut into chunks
3 tomatoes, quartered
12 oz bean sprouts
1 tsp granulated sugar
1 oz rice paddy herb
Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water.
Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
Add the onion and simmer for 1½ hours. Make sure to check every 30 minutes for impurities. Scoop away any.
While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.
Speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
After simmering the soup for 1½ hours, add the pineapple to the soup. Simmer for another 20 minutes.
Put the catfish in and simmer for another 10 minutes until it is cooked through.
Lastly, add the vegetables and tamarind mix. Bring the soup to a boil and serve with a side of white rice. Season with salt to taste, as needed.
Sugar: 29g
:
Calcium: 103mg
Calories: 769kcal
Carbohydrates: 39g
Cholesterol: 221mg
Fat: 41g
Fiber: 6g
Iron: 4mg
Monounsaturated Fat: 18g
Polyunsaturated Fat: 5g
Potassium: 1726mg
Protein: 62g
Saturated Fat: 15g
Sodium: 766mg
Vitamin A: 974IU
Vitamin C: 100mg
