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| (pic:credit to panlasangpinoy.com) |
Ingredients
2 lbs. pork butt, cubed
1 bunch fresh pitchay or (Spinach)
2 medium chayote, wedged
2 thumbs ginger, julienned
1 medium yellow onion, sliced
5 cloves garlic, crushed
2 tablespoons fish sauce
32 oz. beef broth
4 cups rice washing
½ teaspoon ground black pepper
2 tablespoons cooking oil
Instructions
1. Heat the cooking oil in a deep cooking pot.
2. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.
3. Put-in the pork and then cook for 5 minutes or until it browns.
4. Add-in the ground black pepper. Stir.
5. Pour-in the beef broth. Let boil.
6. Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the remaining rice washing once the pork is tender. Allow to re-boil.
7. Add the chayote wedges. Cook for 5 minutes.
8. Pour the fish sauce and stir.
9. Add the pitchay or (spinach). Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.
10. Transfer to a serving bowl.
1. Heat the cooking oil in a deep cooking pot.
2. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.
3. Put-in the pork and then cook for 5 minutes or until it browns.
4. Add-in the ground black pepper. Stir.
5. Pour-in the beef broth. Let boil.
6. Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the remaining rice washing once the pork is tender. Allow to re-boil.
7. Add the chayote wedges. Cook for 5 minutes.
8. Pour the fish sauce and stir.
9. Add the pitchay or (spinach). Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.
10. Transfer to a serving bowl.
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