-
Prep time
10 minutes
-
Cook time
45 minutes
-
Serves
4
Author Notes
This is a common fare in Filipino homes, usually served with rice. It doesn’t cost much, yet it is a well-balanced dish. Even my nieces, who aren’t vegetable fans love it! —Mr. Hugh's Kitchen
Ingredients
-
2 tablespoons
cooking oil
-
1
medium onion minced
-
3
cloves garlic minced
-
500 grams
ground pork
-
2 tablespoons
Patis or fish sauce
-
Black ground pepper
-
3 cups
of water
-
Salt for taste
-
3-4
medium potatoes peeled and diced
-
2
strings pechay
-
1/2 piece
red or green bell pepper
Directions
-
Begin by heating 2 Tbsps of cooking oil in a pot on medium heat. Saute the onions until translucent. Add the garlic. (Don’t burn the garlic or the onion!). Add in the ground pork, stirring once in a while, to make sure it doesn’t stick to the pan. Season with black ground pepper and patis. Cook the meat well.
-
When the meat is done, add your diced potatoes and water. Cover the pot. When it starts to boil, lower heat to simmer for about 20 minutes. Stir once in a while. Add water as needed. When the potatoes are near fork-tender**, add your pechay. Cover to simmer for another 2- 3 minutes. Season according to your taste. Remove from heat and add in your bell peppers before service!
See what other Food52ers are saying.