Vegetable Pork Soup with Lemon
J. White Harris
The lemon grass is an optional ingredient, if used, leave the pieces long so they can be easily removed after cooking. The hot green peppers are left whole, they add flavor without adding heat when left whole, and they can easily be removed after cooking. The fish sauce can be found in oriental grocery stores but salt can be used instead.
- 2 Tbsp
- olive oil, extra virgin
- 1-1/2 c
- chopped onion
- 4 clove
- garlic, minced
- 1 large
- can crushed tomatoes
- lemons squezed for juice
- 1/4-inch slices fresh ginger
- 4-inch pieces lemon grass, crushed
- 6 c
- 2 lb
- boney pork like pork chops, ribs, etc.
- 3 to 4 c
- peeled and diced combination or dikon radash and/or rutabaga and/or yams
- handful of snow peas
- handful of grdeen beans, broken in pieces
- 1 lb
- spinach or any green leafy vegetable, chopped
- fresh whole green hot peppers
- 1 Tbsp
- fish sauce or salt to taste
How to Make Vegetable Pork Soup with Lemon
- 1Saute onion in oil until brown, add garlic and saute for 1 more minute.
- 2Add tomatoes, lemon juice, fresh ginger, and lemon grass. Add pork and water. Bring to a boil and simmer until pork is tender. (We like to remove the pork at this point, take the meat from the bones, chop the meat and return the meat to the pot. Throw the bones away.)
- 3When tender, add the daikon radish, and/or rutabaga, and/or yams and simmer until fork-tender. Add more water if needed. When almost done, add the snow peas and green beans.
- 4Add the green vegetable, hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot with lemon or lime wedges and soy sauce on the side.