Pechay guisado

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 kilo of pork liempo (belly)
2 bunches of pechay (chinese cabbage)
1 carrot
2 tbsp. of hibe (dried shrimps), optional
1 tbsp. of minced garlic
1 onion, diced
1/8 c. of light soy sauce
1/2 c. of water (more if you want a “soupy” dish)
1 tbsp. of cooking oil
salt and pepper, to taste

Cooking procedure :

Cut pork into 1×1-inch cubes. Cut pechay leaves and upper potion of stalk into 2-inch lengths. Cut carrot into 1/8-inch slices.

Heat skillet. Add cooking oil. Heat to smoking point. Stir-fry pork pieces in hot oil until golden brown. Add garlic, onion and pechay, if using. Cook until onion is transparent. Pour in soy sauce and water. Season with salt and pepper. Bring to a hard boil. Lower heat, cover skillet and simmer pork until tender, about 30 minutes. Add carrot slices and simmer covered for another 5 minutes. Increase heat to medium-high, add pechay stalks and cook for 1 minute. Lastly, add pechay leaves and cook just until wilted.

Serve at once.

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May 1, 2003  Print This Post   
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Comments

3 Responses to “Pechay guisado”
  1. diomyr says:
    June 7, 2009 at 2:35 pm

    can you substitute beef from pork?

    Reply
  2. MSL25 says:
    October 14, 2009 at 9:31 am

    im just starting how to cook. and yeah at age 31 this is way too late. but anyway, i happen to brows this website coz i dont know what to cook. i have pechay, potatoes, carrots and beef at the fridge so what now? and this is a great site actually, with ***clear*** pics to accompany such recipe this is really good.

    thanks

    Reply
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