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