Rustic Pork and Greens Tamarind Soup

1. Season the Pork

Thinly slice the pork into 1-inch pieces. In a bowl, season the pork with 0.125 teaspoons of turmeric and 0.5 teaspoons of salt, ensuring each piece is well-coated.

2. Cook Aromatics

Heat 2 tablespoons of peanut oil in a wide, heavy pot over medium-high heat. Add the remaining 0.125 teaspoons of turmeric, 0.5 cups of sliced shallots, 1 tablespoon of minced ginger, and the optional smashed lemongrass stalk. Cook for about 5 minutes, stirring frequently until fragrant and the shallots are softened.

3. Add Pork and Shrimp Paste

Add the seasoned pork to the pot, stirring with the aromatics until the meat changes color. Dissolve 0.5 teaspoons of fermented shrimp paste in 0.25 cups of broth or water, and add this mixture to the pot, followed by the remaining 4.75 cups of broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.

4. Prepare Tamarind

Soak 2 tablespoons of tamarind pulp in 1 cup of hot water for several minutes. Using a fork, mash the pulp to release its juices. Strain the mixture through a sieve into a wide bowl, extracting as much liquid as possible.

5. Add Tamarind and Greens

Add the tamarind liquid to the pot and bring the soup back to a medium boil. Stir in the coarsely chopped greens. Cook for a few minutes until they are tender and vibrant green. Taste and season with salt as necessary.