Pork Tinola (Tinolang Baboy)
We'll guide you through the process of creating a mouthwatering bowl of Pork Tinola that will warm your soul and satisfy your taste buds. We'll share valuable cooking tips, including choosing the perfect pork cut and rendering the fat for enhanced flavor.
Servings: 6 servings
Calories: 903kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
Cooking Tips for Pork Tinola:
- Choose the Right Pork Cut: When preparing pork tinola, it's essential to choose the right cut of pork. While pork belly is the most popular choice due to its rich flavor and succulent fat, you can also opt for leaner cuts such as pork ribs or pork shoulder. The choice of pork cut will affect the overall taste and texture of the dish, so consider your preferences and select accordingly.
- Render the Fat for Enhanced Flavor: To maximize the flavors in your pork tinola, take the time to properly render the fat from the pork. After sautéing the ginger, garlic, and onion, add the pork to the pan and cover it. Allowing the pork to simmer slowly will result in the fat rendering and infusing the dish with a delightful richness. Be patient during this step, as it will contribute significantly to the overall taste and depth of flavors in your tinola.
- Adjust Seasonings and Spiciness to Taste: The recipe for pork tinola provides a guideline for seasoning, but feel free to adjust it to suit your preferences. Taste the broth as you go and add more patis (fish sauce) or black pepper if desired. Additionally, the spiciness of the dish can be adjusted by adding more or fewer long green chilies (siling panigang). Remember that everyone's taste buds are different, so don't hesitate to tailor the seasonings to create a pork tinola that perfectly suits your palate.