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cambodian

Pork Rib Tamarind Soup With Pineapple And Rice

This simmered dish pairs pork ribs, cut into small pieces with jasmine rice, uncooked, tamarind concentrate and pineapple chunks. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
66 g Carbohydrates
22 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 146g pork ribs, cut into small pieces 353 kcal
  • 53g jasmine rice, uncooked 193 kcal
  • 15g tamarind concentrate 11 kcal
  • 114g pineapple chunks 57 kcal
  • 98g tomato, cut into wedges 18 kcal
  • 12g lemongrass stalk, bruised 4 kcal
  • 5g garlic, smashed 7 kcal
  • 10g fish sauce 4 kcal
  • 7g fresh cilantro, chopped 2 kcal
  • 2g bird chile, sliced (optional) 1 kcal

Cooking instructions

  1. pork ribslemongrass stalkgarlic
    Rinse the pork ribs. Simmer in water with smashed garlic and lemongrass for 35 to 45 minutes until the meat is tender, skimming foam.
  2. tamarind concentratefish sauce
    Stir in tamarind concentrate and fish sauce. Taste and adjust with a little more fish sauce if needed.
  3. pineapple chunkstomato
    Add pineapple and tomato and simmer 5 minutes until just softened.
  4. jasmine rice
    Cook jasmine rice separately; fluff and keep warm.
  5. jasmine ricebird chile
    Serve the hot soup over or alongside rice; finish with herbs and sliced chile if using.

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