In a pan, heat oil then sauté onion, garlic, pork and carrot for 2-3 minutes.
Add tokwa, oyster sauce, pepper and water. Let simmer covered for about 5 minutes over low heat, stirring occasionally. Add pechay Tagalog. Cook until pechay turns bright in color.
Sprinkle with pepper flakes just before serving.
Makes 6 servings.
Add more veggies like sliced cabbage, pechay or leeks for added color and fiber boost.
Buy chilled meat because the shelf life of slaughtered meat is only 8 hours. Fresh meat becomes the breeding ground of bacteria in the afternoon. Bacteria love warm temperatures which allow them to multiply rapidly. If meat is exposed to warm temperatures for several hours, disease causing bacteria may produce toxins which are not destroyed by cooking. But by chilling, bacterial growth is prevented. The cold temperature also stops the deterioration of meat.
Fresh meat has a bright, cherry red color (for beef) and pink lean meat, white fat (for pork), not slimy, sticky or dry and has no off/sour odor.
Choose tokwa that is firm to touch, not slimy and has no sour odor.