INGREDIENTS:
- 1 kg. pork belly, cut into chunks {pork ribs, shoulder or neck is also a good choice.}
- 100 grms. (2thumbsize) ginger, sliced or julienned
- 3 cloves garlic, crushed and chopped
- 100 grms onion, coarsely chopped
- 2 Tbsp. cooking oil
- 2 stalks of fresh lemongrass{TANGLAD}, pounded and tied.
- 2 Tbsp. fish sauce{PATIS)
- 4 ltrs. rice washing or water
- 1 large (250grms.) chayote or green unripe papaya, peeled and cut into chunks
- 3 pcs. green/red long chilli, whole
- Season with salt to taste.
- a bunch of green leafy vegetables{PETCHAY, chinese cabbage or lettuce}
- Heat oil on a large 5 liters capacity soup pot.
- Sweat ginger, garlic and onion in hot oil.
- dd the pork belly and lemongrass, stir until the pork change in color.
- Pour-in the fish sauce. Cover with lid for a minute to let the flavour to sip in.
- Pour-in the rice washing or water, bring it back to a boil. Use a soup laddle to scoop out white scum on the soup surface.
- Cover pot with lid and simmer until pork is tender, about 45 minutes. Discard lemongrass.
- Add the chayote and green/red long chillies, let it simmer until chayote is tender.
- Season with salt to taste. Lastly, add some green leafy vegetables.
Source: I Cook On Board
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