Wake up your tastebuds with this tangy and savory Tomato Potato Pork Soup (蕃茄薯仔湯).
Ready in just 45 minutes, this soup is easy and quick to make.
Filled to the brim with tomatoes, potatoes, and carrots—this soup is a delicious way to get your daily dose of veggies.
So what are you waiting for? Ditch that canned soup and make this Tomato Potato Pork Soup instead!
Hong Kong Tomato Potato Pork Soup
It’s no secret that Hong Kong people love soups.
But making soup from scratch can be quite intimidating to the inexperienced cook.
Well, this soup may just be the exception to the rule.
Tomato Potato Pork Soup is beginner-friendly and super easy to make.
I substitute pork bone with sliced pork to make the soup a bit healthier but feel free to use pork bones if you prefer a richer flavor.
Frequently Asked Questions About Tomato Potato Pork Soup
What can I serve this dish with?
Can I prepare this in advance?
Yes. You can prepare this soup in advance and reheat it on the stove or microwave. You can store it in the fridge for up to 3 days.
Can this dish be frozen?
Yes. This soup can be frozen for up to 3 months. To serve, simply thaw and reheat in the microwave or on the stove.
Tomato Potato Pork Soup
- 450 Grams Thinly Sliced Pork
- 4 Medium Roma Tomatoes Quartered
- 2 Carrots Peeled And Medium Sliced
- 4 Potatoes Peeled And Quartered
- 6 Cups Water
- 1 Tsp Oil
- 1 Tsp Salt
- Soak the sliced pork in cold water for 15minutes, then drain.
- Put 6 cups of water into a pot to boil.
- Peel and cut the carrots and potatoes and quarter the tomatoes.
- Heat oil in a pan until medium hot, add tomatoes, carrots, and potatoes separately, sautéing each ingredient for 1 minute before adding the next.
- Transfer the vegetables into the pot of water, and bring to a boil.
- Add the pork, cover the pot and allow the soup to come back to a boil.
- Stir the pork slices to loosen them, reduce to medium heat and cook for 20 minutes.
- Remove the tomato skin, and add salt to taste.