This is always fun to cook when bok choy becomes available. It's a filipino soup and while banana's sound odd, the bananas you need for these are not the normal Dole or Chiquita bananas. They are of Asian origin and have the firmness of a potato and slight sweet to them that balances well. You can find them in any asian grocery store either in a jar or if lucky can find them fresh.
Ingredients
Ingredients
- 2 lbs. pork belly cut into cubes
- 1 Knorr Pork Cube
- 3 to 4 small potato peeled and sliced in half
- 2 pieces ripe saba banana sliced
- 6 to 8 ounces pechay or bok choy or Romaine lettuce
- 1 medium yellow onion sliced
- 6 to 7 cups water
- 1 tablespoon whole peppercorn
- 2 to 3 tablespoons fish sauce (Filipinos use a bit more mellow fish sauce called Patis that is more appropriate for this dish)
- Pour water in a cooking pot. Let boil.
- Add onion and whole peppercorn. Continue to boil until the onion becomes tender.
- Put the pork belly into the cooking pot. Let the water re-boil. (Soak the pork in a lemon lime soda like Sprite or 7-up 10-30 min prior to adding to help make more tender without affecting the flavor or salt content. )
- Add the pork cube. Stir. Cover the pot and continue to cook in low heat for 45 to 60 minutes or until the pork gets tender.
- Add potato and saba banana. Cook for 5 to 7 minutes.
- Add the fish sauce and pechay or bok choy. Stir. Cook for 3 to 5 minutes.
- Transfer to a serving bowl. Serve.
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