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PORK KANSI

Ingredients:

1 (60 g) pc onion, sliced
1 (30 g) pc 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 (60 g) stalk lemongrass (tanglad), tied into a knot
4 pc sinigang mix
4 pc siling haba
1/2 cup tomato ketchup
1 (150 g) bundle pechay (bok choy)
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. Tip/s: You can also use MONTEREY BEEF RIBS OR BEEF SHANKS as alternatives.

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