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Ingredients
- 1/2 lb pork shoulder butt or pork belly
- 1 lb green beans, trimmed
- 1 lb squash, peeled and cubed
- 4 cups water
- 2 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 small tomato, chopped
- 2 tablespoons fish sauce or salt
Directions
- 1.Cook pork in 4 cups of water and 1 tablespoon of salt for 30 minutes or until tender. Reserve broth.
- 2.Cut cooked pork meat into strips. Set aside.
- 3.Heat oil; add garlic and sauté until light brown. Add shallot and tomato. Cook for 1 minute.
- 4.Add 1 tablespoon fish sauce or salt and stir to blend flavors. Add pork pieces and stir for a minute.
- 5.Add squash, stir and then add 2 cups of reserved broth. Cook for 2 minutes.
- 6.Add green beans and cook for another 8 minutes or until vegetables are cooked.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2229g | |
| Calories 1162 | |
| Calories from Fat 356 | 31% |
| Total Fat 40.35g | 50% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.06g | |
| Cholesterol 93mg | 31% |
| Sodium 2963mg | 123% |
| Potassium 3812mg | 109% |
| Total Carbs 136.7g | 36% |
| Dietary Fiber 49.9g | 166% |
| Sugars 16.46g | 11% |
| Protein 69.91g | 112% |
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