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PORK KANSI

Ingredients:

1 pc (60 g) onion, sliced
1 pc (30 g) peeled and sliced ginger, pounded lightly
3 tbsp cooking oil
1/2 kg MONTEREY PORK SINIGANG CUT OR ADOBO CUT
5 cups water
1 pc chicken bouillon cube
1 stalk (60 g) lemongrass (tanglad), tied into a knot
1 pack (22 g) sinigang powder mix
4 pc (20 g) siling haba
1/2 cup tomato ketchup
1 bundle (150 g) Chinese pechay
1 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. In a large stockpot, sauté onion and ginger in oil over medium heat. Add pork and sauté until meat changes color.
  2. Add water, chicken cube and tanglad. Cover and simmer for about 30 minutes or until meat is fork tender.
  3. Add sinigang mix, sili, ketchup, pechay, salt and pepper. Simmer for 2 minutes more.

Makes 5 servings
(Yield: 5 cups meat & soup/ 1 cup per serving)
Tip/s:

  • Substitute MONTEREY BEEF RIBS OR BEEF SHANKS as alternative meat cuts.
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