INGREDIENTS:
- 500 g pork belly, cubed
- 1 kg chicken, cut into serving pieces
- 2 medium sized potato, sliced into large cubes
- 8 leaves pechay Baguio, sliced
- 2 to 3 tbsp patis
- 10 cups water
- 4 thumbs ginger, pounded
- 2 tsp whole peppercorns
- 2 pcs siling pang- sigang
HOW TO COOK:
- Place 8 cups water, pork belly, chicken, whole peppercorns, and ginger in a cooking pot
- Apply heat and let it boil.
- Cover and continue to cook in low to medium heat for 1 hour.
- Pour- in the remaining 2 cups of water and let it boil again.
- Add- in the cubed potatoes and sili.
- Continue to cook in medium heat for 10 minutes.
- Add- in the sliced pechay Baguio and pour- in the patis.
- Stir and cook for 3 minutes.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: panlasangpinoy.com
Also try: Pesang Manok
