pork belly with ribsor other cuts like shoulder or spare ribs with more bones~1½ lbest.
ripe tomatoes~3-4 mediumest.
fish sauce~2 tbspest.
water~6 cupsest.
saltto taste
black pepperto taste
leafy vegetablessuch as spinach, bok choy, napa cabbage, or petchay~4-5 cupsest.
Steps
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1
In a wide pot, sauté onions and garlic until translucent.
2
Add the pork and cook until the color changes.
3
Add the ripe tomatoes and cook until they start to break down and release their juices.
4
Add fish sauce and simmer for a minute or two to allow the flavors to blend.
5
Pour in water and bring to a boil. Skim off any foam that rises to the surface. Cover and reduce heat to low, simmering until the pork is fork-tender.
6
Adjust the seasoning with salt and pepper to taste.
7
Add the leafy vegetables, starting with the white stalks (if using petchay) to give them a head start, then add the leaves. Simmer until just wilted, then turn off the heat.
PrimedTableBETA
