Photo: Jeffery Cross
Time
30 Mins
Yield
Serves 4

This deliciously sour Filipino soup traditionally involves hours of simmering. To make it weeknight-friendly, we've replaced long-cooking pork ribs with bacon and pork tenderloin, and used apple cider vinegar and lime instead of harder-to-find tamarind.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle into bowls, sprinkle with green onions, and serve with lime wedges on the side.

Step 5

*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.

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