1 tbsp vegetable oil
1 small onion, chopped
1 tsp salt
1 pc fresh ginger, (½-inch), chopped
2 pcs plum tomatoes, cut into ½-inch, dice
1 lb bone-in pork chops
4 cups water, plus more if needed
1.41 oz tamarind soup base, (1 package), such as Knorr®
½ lb fresh green beans, trimmed
Heat the vegetable oil in a skillet over medium heat.
Stir in the onion; cook and stir for about 5 minutes until the onion has softened and turned translucent.
Season with salt. Stir in the ginger, tomatoes, and pork chops.
Cover and reduce heat to medium-low. Turn the pork occasionally, until browned.
Pour in the water and tamarind soup base. Bring to a boil, then reduce heat.
Continue simmering for about 30 minutes until the pork is tender and cooked through.
Stir in green beans and cook until tender.
Serve with rice and enjoy.
Sugar: 3g
:
Calcium: 49mg
Calories: 200kcal
Carbohydrates: 6g
Cholesterol: 59mg
Fat: 11g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 439mg
Protein: 19g
Saturated Fat: 5g
Sodium: 724mg
Trans Fat: 1g
Vitamin A: 401IU
Vitamin C: 8mg
