INGREDIENTS:
- 1 kg pork buto buto (ribs)
- 750 g tomatoes, diced
- 2 to 3 bunches, pechay leaves or bok choy
- 1 daikon (korean radish), sliced into 2/3 inch thick pieces
- 1 & 1/2 liters water
- 1 tbsp patis
- 250 g white onion, diced
- 2 to 3 cloves garlic, minced
- 1 tsp salt
- 3 to 5 tbsp vegetable oil
HOW TO COOK:
- In a stockpot, pour and heat the vegetable oil over medium heat.
- Once the oil gets hot enough, sauté the tomatoes, onions, and garlic just until everything is tender; do not allow to brown.
- Add- in the salt.
- Add- in the pork buto buto and cook until no trace of blood remains, about 3 to 5 minutes.
- Add- in the radish and cook for 2 minutes.
- Add- in the water and bring to a boil.
- Lower the heat and simmer, covered, for 15 minutes or until meat is tender.
- Uncover and simmer for 5 more minutes.
- Add- in the pechay or bok choy, and season with fish sauce.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: butterloveaffair.com
Also try: Kinamatisang Isda
