Place pork ribs in a large pot. Pour water and bring to a rolling boil over high heat. Use a slotted spoon to skim off the scum that floats to the surface.
Add the red onion, tomatoes and fish sauce. Once it starts to boil again, cover the pot with the lid and lower the temperature to low.
Let it simmer until pork becomes tender.
Add the taro and cover and simmer again for 5 minutes.
Toss in the string beans and radish and let it cook for 2 minutes
Add the okra, eggplant, finger chili, and the kangkong stalks.
Add the tamarind paste and mix until dissolved. Season with salt if needed.
Before all the vegetables are done, toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.
Serve in bowls with plain steamed rice and fish sauce with some of the finger chili squashed into it as a dip.
SATURATED FAT: 12G
VITAMIN A: 1960IU
VITAMIN C: 31.6MG
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (924g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 546 (81%)|
|Amt Per Serving||% DV|
|Total Fat 60.7g||81 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 81.6mg||25 %|
|Sodium 1982.6mg||68 %|
|Potassium 942.7mg||25 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 13.4g|
|Protein 14.3g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 676
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