A Hearty Twist on a Classic Dish
Are you looking to try a new and delicious dish that will warm your soul? Look no further than pork tinola, a delightful variation of the well-loved chicken tinola. This Filipino recipe is packed with flavors and wholesome ingredients that will satisfy your taste buds and provide nourishment. In this recipe blog, we will guide you through the cooking process, highlighting the key steps and tips to ensure a delectable outcome. Whether you’re a pork lover or simply seeking a comforting meal, pork tinola is a dish worth trying.
The Perfect Cut of Pork:
To start off your pork tinola adventure, it’s important to select the right cut of pork. While various parts of the pig can be used, the most favored choice is pork belly. The succulent fat from the pork belly adds a rich flavor to the dish. However, if you prefer leaner meat, alternatives such as pork ribs or pork shoulder can also be used. Regardless of your choice, the end result will still be a scrumptious bowl of pork tinola.
Preparing the Ingredients:
Before you begin cooking, gather all the necessary ingredients. Aside from the pork, you will need unripe papaya, garlic, onion, ginger, long green chilies (siling panigang), black pepper powder, patis (fish sauce), and malunggay leaves. Remember to slice the pork belly into 2-inch strips, removing the skin if desired. Some people are sensitive to the taste of pork skin that has odor of boar stain. So it’s up to you if you will remove the skin or not. Peel and slice the unripe papaya into wedges. Finely mince the garlic, chop the onion, and slice the ginger into strips. Preparing these ingredients beforehand will streamline the cooking process and ensure everything is ready to go.
Sautéing the Aromatics:
Heat some cooking oil in a pan and sauté the ginger, garlic, and onion until the onion becomes soft and translucent. The aromatic blend of these ingredients will infuse the dish with a tantalizing scent and flavor. Take your time with this step, as properly sautéed aromatics create a strong foundation for the rest of the dish.
Adding the Pork:
Once the aromatics are fragrant and well-cooked, add a splash of patis and let it simmer for a couple of minutes without stirring. Then, add the pork strips to the pan and give them a quick stir. Cover the pan and allow the pork to simmer for a few minutes, allowing the fat to render and the flavors to develop.
Achieving Tender Pork:
Uncover the pan and stir the pork, adding black pepper to incorporate it evenly. Cover and simmer for another minute until the fat starts to brown slightly. At this point, pour in 1 and 1/2 cups of water and bring it to a boil. Cover the pan and continue simmering until the pork becomes tender, typically taking around 30 to 40 minutes. To check for tenderness, use a fork to prick the meat. Once the pork is tender, you’re ready for the next step.
The Papaya and More:
Add the unripe papaya wedges to the pan and give it a good stir. Drop in the pork cubes, cover the pan, and simmer until the papaya is half-cooked or nearly tender. This process allows the flavors to meld together while retaining the freshness of the papaya.
Infusing Heat and Nutrition:
For an added kick, incorporate another cup of water and bring it to a boil. Introduce the long green chilies (siling panigang) to the mix, cover the pan, and simmer until the papaya is tender. Finally, sprinkle in the malunggay leaves and continue cooking for one more minute. The malunggay leaves, known for their high nutritional value, will add a vibrant touch to the dish.
Congratulations! You’ve successfully cooked a delightful pot of pork tinola. The tender pork, flavorful broth, and nourishing ingredients make this dish a wholesome and comforting choice. Enjoy it steaming hot with a side of rice for a truly satisfying meal. Pork tinola is a culinary adventure that brings together traditional flavors and a touch of innovation. By following this recipe, you can create a delectable dish that will surely become a favorite among your family and friends. Try also our chicken tinola if you don’t like to eat pork.
Notes on the Ingredients:
Unripe papaya is a key ingredient in pork tinola, adding a unique flavor and texture to the dish. It is important to use unripe or green papaya, as it holds its shape and has a slightly tangy taste. Peel the papaya and slice it into wedges before adding it to the dish. Unripe papaya is known for its high nutritional content, including vitamin C and fiber.
Malunggay leaves, also known as moringa leaves, are a nutritious addition to pork tinola. These small, vibrant green leaves are packed with essential vitamins and minerals. Malunggay leaves have a slightly bitter taste that complements the flavors of the dish. Add the malunggay leaves towards the end of cooking to preserve their vibrant color and nutritional value.
Pork Tinola (Tinolang Baboy)
- 1 kilo Pork belly
- 1 pc unripe papaya peeled and sliced into wedges
- 2 cups water
- 3 cloves garlic minced
- 1 pc onion chopped
- 2 inch ginger sliced into strips
- 2 pcs long green chilies (siling panigang)
- 1/2 tsp. black pepper powder
- 1/8 cup patis
- 3/4 cup malunggay leaves
- How to Cook Pork Tinola
- Slice the pork belly strips into 2 inch long. You can also remove the skin if you are sensitive the taste of pork skin (boar taint).
- Heat cooking oil in a pan and sauté ginger, garlic and onion. Saute until the onion is soft.
- Add patis and let it simmer for 2 minutes without stirring. Then add the pork and stir for a few seconds. Cover and simmer for a few minutes until the fat renders.
- Uncover and stir. Add black pepper then stir again to mix it with the pork. Cover and simmer again for a minute.
- Uncover and stir until the fat is slightly brown. Then pour 1 and 1/2 cup of water and bring to a boil. Cover and simmer until tender. About 30 to 40 minutes.
- Check if the pork is tender by pricking it with a fork. Then add the unripe papaya in the pan and stir.
- Add pork cubes and cover. Simmer again until the papaya half cooked or almost tender.
- Add another cup of water and bring to a boil. Add the green chilies and cover. Simmer again until the papaya is tender.
- Add the malunggay leaves and continue cooking for another minute. Turn off heat and serve hot with steaming rice.