Source: Panlasang PInoy
Cooking Procedure
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.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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