Ingredients with Measurements:
- 1 pound pork belly, sliced into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons sinamak vinegar
- 4 cups water
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup carrots, peeled and sliced
- 1 cup cabbage, chopped
- 1 cup spinach, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat. Add pork belly and cook until browned on all sides, about 5-7 minutes.
2. Add onions and garlic to the pot and sauté until onions are translucent, about 2-3 minutes.
3. Pour in sinamak vinegar and stir to combine with the pork and vegetables. Cook for another 2-3 minutes.
4. Add water to the pot and bring to a boil. Reduce heat to low and let simmer for 30-40 minutes or until pork is tender.
5. Add green beans, carrots, and cabbage to the pot and cook for another 10-15 minutes or until vegetables are tender.
6. Stir in spinach and cook for an additional 2-3 minutes or until wilted.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning pork, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 12g
Protein: 22g
Sodium: 500mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Sinamak vinegar can be substituted with apple cider vinegar or white vinegar.
- Green beans, carrots, cabbage, and spinach can be substituted with any vegetables of your choice.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Add ginger for a spicy kick.
- Add coconut milk for a creamy texture.
Tips and Tricks:
- For a more flavorful soup, marinate the pork in sinamak vinegar for at least 30 minutes before cooking.
- To save time, use pre-cut vegetables or frozen vegetables.
- Adjust the amount of sinamak vinegar according to your preference.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup on the stove over low heat until heated through.
Presentation Ideas:
Serve soup in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with crusty bread or rice.
Suggested Side Dishes:
Garlic bread, roasted vegetables, or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Sinamak vinegar is a type of vinegar that originated in the Philippines. It is made from sugarcane vinegar, garlic, onions, chili peppers, and other spices.
Flavor Profiles:
This soup has a savory and tangy flavor from the sinamak vinegar, with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean