Pork tinola
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! ~ ConnieIngredients :
3/4 kilo of pork rump or shoulder
1/2 head of garlic
1 thumb-sized pc. of ginger
1 onion, sliced
3 chayotes
1 c. of sili leaves
salt or patis (fermented fish sauce)
pepper
1 tbsp. of cooking oil
5 c. of water
Cooking procedure :
Cut pork meat into serving size pieces, about 2″ x 2″ cubes.
Crush garlic and discard skin.
Peel ginger and slice thinly.
Heat cooking oil in a large saucepan or casserole. Over high heat, saute garlic and ginger until fragrant, about 1 minute. Add onion slices and cook until limp. Add pork cubes and cook, stirring, until no longer pink on all sides. Season with salt or patis and pepper. Pour in the water and bring to a boil. Lower heat, cover and simmer for 45 minutes.
Meanwhile, remove skin of chayote with a sharp knife or a vegetable peeler. Cut in half lengthwise and remove the white core with a knife. Cut into wedges.
About 15 minutes before the pork is fully cooked, increase heat to high and add the chayote wedges. Adjust seasoning. Bring to a boil, cover and simmer until chayote is cooked. Turn off heat, place the sili leaves on top and cover for 5 minutes. Serve hot.
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[...] Okay, so today, I really am feeling sick. I wish I could stay home and make myself sick day soup, but I can’t. I just wanted to say, that I think I found the soup that this was originally based on, I think it’s called Tinola. I found this pork version over at Pinoy Cook and it sounds similar. Are there any Filippinos out there that can help educate me on Tinola? [...]
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[...] is a classic Filipino dish. It looks and tastes very similar to tinola. Even the basic cooking procedure is the same. The difference of pinatisang manok with [...]
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tinola was the soup of the katipuneros. i think i read that here. how do i use these tinola cubes and other mixes? they are very popular in the philippines. saves money on ingredients they say.
“how do i use these tinola cubes and other mixes? they are very popular in the philippines. saves money on ingredients they say.”
they won’t give you the natural flavor that you only get from fresh ingredients.
hi! i’m not fond of chicken so, when i like to have a taste of tinola, i would use pork. however, we use the spareribs instead of pork shoulder, and we never fail us add sotanghon…. yumyum!
its my fave and my sister too! though, husband swears he still like the chicken version!
which makes me think…if you can make pork tinola, can you make a pork sinigang sa miso? all the sinigang sa miso i’ve seen had seafood…
Why not? What an intriguing idea, Gus.
Hi Connie,
I’m Jenny, 25yrs old, and an amateur when it comes to cooking… I usually just fry stuff. But I started learning a year ago and now more than ever (I am now living on my own), I need to learn how to cook. I found your website while browsing for recipes and this recipe is delicious! OMG! Someone might actually think I’ve been cooking for a long time!
I made some modifications to your recipe since I’m trying to eat healthier. I used boneless chicken thighs and baby bokchoy coz I can’t find sili leaves in Vegas (I’m not even sure the English word for it). I also just used salt and pepper and a dash of dried of rosemary. This is so awesome! Thanks a lot!!!