Source: Panlasang PInoy
1.Heat cooking oil in a cooking pot.
2.Sauté garlic, onions, and tomatoes
3.Add pork and cook until the color turns light brown.
4.Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5.Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
6.Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7.Add cabbage and long green beans. Cook for 5 minutes.
8.Stir-in the bok choy. Cover the pot and turn off the heat.
9.Let the residual heat cook the bok choy (about 5 minutes).
10.Transfer to a serving plate and serve.
11.Share and enjoy!
Number of servings (yield): 4
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 41.4mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.8g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7
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