Yield: 4 servings
- 4 slices of bacon (about 4 ounces)
- ½ onion, sliced into half moons
- 1 tablespoon finely chopped fresh ginger
- 3 garlic cloves, finely chopped
- ½ cup apple cider vinegar
- 2 tablespoons brown sugar
- 4 cups chicken broth
- 2 tablespoons fish sauce
- ¼ pound green beans, halved crosswise
- ¼ daikon radish, peeled, halved lengthwise, and thinly sliced
- 3 canned plum tomatoes, roughly chopped
- 1 pound pork tenderloin, silver skin removed, meat cut into 1-inch chunks
- 2 cups baby spinach
- Thinly sliced green onions, for serving
Lime wedges, for serving
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 back 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.
Per serving: 341 calories, 109 calories from fat; 37g protein; 12g fat, 5.6g saturated fat; 21g carbohydrates, 2g fiber; 1587mg sodium, 110mg cholesterol.