Ingredients

• 5 cups water
• 1 pound pork loins, cubed
• 1 small tomato, quartered
• 1/2 cup onion, diced
• 1 jalapeno pepper (optional)
• 0.7 ounces tamarind mix
• 1 cup daikon radish, sliced
• 1-1/2 cups Japanese eggplant, cut up
• 2 cups kangkong (onchoy leaves)

Preparation

1. Bring water to a boil.
2. Add pork cubes, tomato, onion and jalapeno (if desired). Simmer 20 minutes.
3. Stir in tamarind mix and daikon radish and simmer for 5 minutes.
4. Add Japanese eggplant. Continue to simmer for 2 minutes.
5. Turn off heat. Stir in kangkong.
6. Serve in a bowl with a side of rice if desired.

Helpful hints

• Kangkong is a tropical plant that grows in water or moist soil throughout Southeast Asia. The leaves are eaten raw or cooked. It is also known as swamp cabbage, water spinach, rau muong or ong choy. One cup of uncooked kangkong contains 175 mg potassium, medium-potassium serving.
• Substitute watercress or mustard greens if kangkong is unavailable.
• Tamarind mix is available at Asian grocery stores. Look for Knorr® brand. Limit to 1/2 package to keep sodium and potassium down.