Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 1-inch piece of fresh ginger, minced
- 1 pound pork belly, cubed
- 4 cups vegetable broth
- 1 (13.5-ounce) can of coconut cream
- 2 ripe tomatoes, diced
- 1 cup daikon radish, thinly sliced
- 1 cup snap peas, trimmed
- 1 cup fresh kale
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
- Incorporate the finely chopped garlic and minced ginger, stirring for an additional minute until fragrant.
- Add the cubed pork belly to the pan, cooking until golden-brown on all sides, roughly 6-8 minutes.
- Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for 30 minutes, skimming off impurities as needed.
- Mix in the coconut cream, diced tomatoes, sliced daikon radish, and snap peas. Simmer for another 10-12 minutes until the vegetables are tender yet crisp.
- Fold in the fresh kale, soy sauce, and lemon juice. Adjust seasoning with salt and black pepper. Cook for an additional 3-4 minutes until the kale wilts.
- Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy!
Notes
- This soup serves 6 people.
- Feel free to adjust the vegetables based on your preference.
- For a spicier version, add chili peppers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Filipino
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg