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Pork Tinola with Patola and Petchay

RECIPES

Pork Tinola with Patola and Petchay

Serve this piping hot during a rainy day – make sure you’re ready to give out bowls of extra sabaw!
  • 6-8
  • Cook Time: 60 minutes
  • Prep Time: 25 minutes

INGREDIENTS

2 tbsp cooking oil
1 tbsp sliced ginger
1 tbsp minced garlic
1 small onion, sliced
½ kilo pork liempo, sliced into serving pieces
1 sachet MAGGI MAGIC SARAP 8g
2 tbsp patis or to taste
1 ½ liters water
1 cup sliced patola
2 cups pechay halves

PROCEDURE

  1. Heat cooking oil. Sauté ginger, garlic and onion until fragrant.
  2. Stir-in liempo and cook until pork turns into white. Season with MAGGI MAGIC SARAP and patis. Bring to boil.
  3. Lower heat and bring to a simmer for 30 minutes or until pork is tender.
  4. Add patola and cook for another minute. Remove from heat after adding the pechay leaves. Serve hot.

NUTRITION COUNT


Carbohydrates: 3 g
Protein: 2 g
Fats: 11 g
Calories: 123 kcal

GOOD TO KNOW


Pork is a good source of vitamin B1, which helps boost your energy and appetite.

GOOD TO REMEMBER


If you’re looking for a complete one meal dish with both meat and vegetables, tinola is it!