Pork Tiim

I think this recipe has an Asian origin since Filipino cooking most of the time involves boiling, roasting, frying and stewing. Most of the steamed cooked dishes are Chinese dishes and this recipe uses steaming as a good and healthy cooking method. Cooking is easy, just combine the pork, soy sauce, rice wine, ginger and dried shrimps, steam it until the pork is tender. Make a sauce from the pork drippings and pour it over the pork strips.



1/2 kilo pork belly
1/4 cup soy sauce
1/4 cup rice wine
2 Tbsp. thin strips of ginger
1 Tbsp. dried shrimps or hibe
1 tsp. MSG
1/2 kilo pechay Baguio or Bok choi
1 Tbsp. cornstarch (dissolve in 3 Tbsp. water)


How to cook Pork Tiim:

  • Soak dried shrimp or hibe is a little amount of water, about 1/8 cup for half an hour.
  • Slice pork into long strips, 1/3″ thick. Arrange in baking pan, top with hibe  and ginger strips.
  • Pour soy sauce, and rice wine, and sprinkle with vetsin. Steam for 1 hour or more till pork is tender.
  • Transfer to serving dish. Boil pork drippings in a pan; add pechay baguio (cut into big pieces).
  • Cook until pechay is half-wilted. Thicken sauce with dissolved cornstarch. Pour over pork and serve hot.


Pork Tiim