Cut 800 g pork shoulder into 3 cm cubes, 160 g onion into wedges, 300 g tomatoes into eighths and 350 g daikon into half-moons. Use 120 g edible tamarind pulp without seeds or skins.

Ingredients

• 800 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 700 gBeverages, water, tap, drinking
• 160 gOnions, raw
• 300 gTomatoes, red, ripe, raw, year round average
• 120 gTamarinds, raw
• 350 gRadishes, oriental, raw
• 250 gGreen beans, raw

Method

1. Cut 800 g pork shoulder into 3 cm cubes, 160 g onion into wedges, 300 g tomatoes into eighths and 350 g daikon into half-moons. Use 120 g edible tamarind pulp without seeds or skins.
2. Bring pork, onion and 700 g water to a boil. Simmer gently at 95 °C for 40 minutes and skim foam from the surface.
3. Add tomatoes, daikon and 250 g trimmed green beans. Cook for 12 minutes at 95 °C until the beans are tender and daikon translucent.
4. Stir in 120 g tamarind pulp and simmer for another 3 minutes at 95 °C. Serve hot with all the broth, meat and vegetables.