Ingredients

  • 1 Smithfield® Smoke’NFast® Osso Buco
  • 3 tamarind pods, broken up
  • 3 cups water
  • 1 Spanish onion, sliced
  • 2 garlic cloves, smashed
  • 2 Roma tomatoes, diced
  • 8 green beans
  • 3 baby bok choy
  • 1 Japanese eggplant, sliced
  • Handful baby spinach
  • 1 Tbsp fish sauce
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Lemon juice, to taste
  • 1 lb. jasmine rice, cooked according to instructions

Details

Product:

Smithfield® Smoke’NFast® Osso Buco

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Add broken-up tamarind pods and water to a pot and simmer for 10 minutes. Strain out tamarind from water. Add onion, garlic and tomatoes. Bring back to a light simmer for 10 minutes.
  2. Heat oven to 375°F. Lightly season osso buco with salt and black pepper. Add to oven until pork is hot, slightly brown and crispy.
  3. Add green beans, baby bok choy, eggplant and baby spinach to soup and simmer until vegetables are tender. Season soup with fish sauce, salt and black pepper to taste.
  4. Add pork to large bowl and pour over soup. Garnish with squeeze of lemon juice and serve with rice.