- 4 slices bacon (4 oz.)
- 1/2 onion, sliced into half-moons
- 1 tablespoon finely chopped fresh ginger
- 3 garlic cloves, finely chopped
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 4 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- 1/4 pound green beans, halved crosswise
- 1/4 pound daikon radish, peeled, halved lengthwise, and thinly sliced
- 3 canned plum tomatoes, roughly chopped
- 1 pound pork tenderloin, silverskin removed*, meat cut into 1-in. chunks
- 2 cups baby spinach
- Thinly sliced green onions, for serving
- Lime wedges, for serving
- calories 341
- caloriesfromfat 32 %
- protein 37 g
- fat 12 g
- satfat 5.6 g
- carbohydrate 21 g
- fiber 2.9 g
- sodium 1587 mg
- cholesterol 110 mg
How to Make It
Cook bacon in a large saucepan over medium-high heat until lightly browned but not crisp, 3 minutes. Drain bacon on paper towels. Meanwhile, add onion to bacon fat in pan and cook until beginning to soften, about 4 minutes. Add ginger and garlic and cook until softened and fragrant, about 2 minutes. Chop bacon.
Add vinegar, brown sugar, broth, fish sauce, green beans, daikon, and tomatoes. Increase heat to high and bring mixture to a boil. Cook until beans are almost tender, about 5 minutes.
Add pork, reduce heat to medium, and cook until pork is cooked through, about 4 minutes. Stir in bacon and spinach and turn off heat.
Ladle into bowls, sprinkle with green onions, and serve with lime wedges on the side.
*Silverskin is the shiny, translucent membrane covering the meat. To remove it, insert a sharp knife under one end, pull it up toward you so it's taut, and slide the knife under to cut a section free. Repeat to finish trimming.