Spicy Pork Soup
Warm up your soul with this bold and flavorful Spicy Pork Soup, a satisfying dish that combines tender chunks of seared pork shoulder with a medley of vibrant vegetables like carrot, zucchini, and red bell pepper. Infused with a rich, umami-packed broth seasoned with gochujang (Korean red chili paste), soy sauce, and a touch of fish sauce, this soup delivers a delicious balance of heat, savory depth, and subtle sweetness. Perfect for hearty weeknight dinners, this one-pot wonder comes together in just about an hour and is garnished with fresh green onions, cilantro, and a squeeze of lime for a bright, zesty finish. Whether you're craving comfort or seeking a burst of spice, this recipe is sure to hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork shoulder, cubed
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 large carrot, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 1 liter chicken or pork broth
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 stalks green onions, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges (for serving)
Instructions
Heat the vegetable oil in a large soup pot over medium heat.
Add the cubed pork shoulder and sear on all sides until golden brown. Remove and set aside.
In the same pot, add the diced onion, minced garlic, and minced ginger. Sauté for 2-3 minutes until fragrant.
Add the sliced carrot, diced red bell pepper, and sliced zucchini. Cook for 5 minutes, stirring occasionally.
Return the seared pork to the pot and pour in the chicken or pork broth. Bring to a boil, then reduce heat to a simmer.
Add the soy sauce, gochujang, fish sauce, sugar, and crushed red pepper flakes. Stir well to combine.
Season with salt and black pepper. Simmer the soup for 25-30 minutes, or until the pork is tender and the vegetables are cooked through.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with sliced green onions and chopped fresh cilantro, if desired.
Serve hot with lime wedges on the side for a bright citrus finish.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 11318 mg | 492% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 37.7 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3256 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
