• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Pork Recipes / Pork Tiim

Pork Tiim

March 22, 2022 by Manny Leave a Comment

TweetPinShareYummly

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.

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
Print Recipe

How to Cook Pork Tiim

I think this recipe has an Asian origin since Filipino cooking most of the time involves boiling, roasting, frying and stewing.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: pork tiim
Servings: 4 servings
Calories: 347kcal
Author: Manny

Ingredients

  • 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

Instructions

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

Try Other Delicious Recipes:

  • A Beginner's Guide to Filipino Spices and Seasonings
    A Beginner's Guide to Filipino Spices and Seasonings
    Filipino cuisine is known for its bold and flavorful dishes,…
  • Lumpiang Hubad with Tokwa
    Lumpiang Hubad with Tokwa
    This lumpia recipe is not wrapped with lumpia wrapper that…
  • Drunken Shrimp Sotanghon Salad
    Drunken Shrimp Sotanghon Salad
    An easy to make sotanghon salad or vermicelli salad with…

Filed Under: Pork Recipes Tagged With: pork belly, pork tiim, steamed pork

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Spaghetti with Condensed Milk
Next Post: Homemade KFC Fried Chicken »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Anti-Spam Quiz:

Primary Sidebar

Search this Blog!




More Categories!

Copyright © 2023 Panlasang Pinoy Meaty Recipes