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
medium onion minced
cloves garlic minced
Patis or fish sauce
Black ground pepper
Salt for taste
medium potatoes peeled and diced
red or green bell pepper
In This Recipe
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!