INGREDIENTS:
- 2 lbs pork ribs
- 6 cloves garlic, chopped
- 1 medium onion, chopped
- ½ kabocha, cut into large cubes
- 1 chayote, cubed
- 2-3 cups kangkong leaves (on-choy)
- 2-3 cups string beans (sitaw)
- salt
INSTRUCTIONS:
- Rinse meat under running water, add to pot and cover with water. Bring to a boil, dump water and rinse meat again. Cover with water, add about 4 tbsp. salt. Bring to a boil, then reduce to a simmer. Simmer until tender, about 1.5 to 2 hours.
- You can saute the onion + garlic separately if you want. When the meat is just about done, add onion, garlic, chayote, string beans and kabocha into the pot. Add enough water to cover and salt to taste.
- In the last 1-2 minutes add kangkong leaves.
Notes:
- You can put more ripened kabocha if you like it sweet.
- Instead of adding veggies in slowly one at a time and hoping they all finish cooking at the same time, take out some pork broth into another pot and cook each vegetable 1 at a time and add into the main pot so each one is perfectly cooked.
Source: Hungry Huy
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