Tuesday, November 06, 2007

"Quick Pork Tinola Soup"

Good for 8 servings


  • 6 cups rice wash
  • 8 thin pcs (3/4 kg) pork chops
  • 50 grams ginger, thickly sliced
  • 1 whole head of garlic, pierced several times
  • 1 tsp whole peppercorns
  • 1 pc chicken cube
  • 1/2 pc pork cube
  • 1 tsp iodized coarse salt
  • 1 large (70 grams) red onion, thickly sliced
  • 1 large (150 grams) potato, quartered
  • 2 small (350 grams) chayote, large chunks
  • 2 pcs finger chilis
  • a handful of young chili leaves


In a casserole, over high heat, put the first-two ingredients. Cover. Bring to boil, remove scum as it arises. Add the next-seven ingredients. Lid on. Let it boil again, Then, decrease heat to low, simmer for 20 minutes.

Increase fire to low-medium, put potato. Cover. Cook for 20 minutes. Add the chayote and finger chilis. Put back the lid on. Cook for another 8-10 minutes.

Put the chili leaves. Cook for 5 seconds. Immediately remove from heat.

Serve hot.

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