How to Cook Ginisang Pechay with Pork
Servings: 2 to 3 servings
- 1/2 kilo pechay chopped
- 1/4 kilo pork belly chopped and thinly sliced
- 1 pc tomato diced
- 1 red onion chopped
- 2 Tbsp. fish sauce
- 1 Tbsp. cooking oil
- 1 tsp. garlic
- 1 cup water
How to cook Ginisang Pechay with Pork:
Heat cooking oil in a pan and saute garlic, tomato and onion until the onion and tomato is soft.
Add in the pork and saute for 5 minutes. Then pour fish sauce and pepper. Pour the water and bring to a boil. Simmer for 10 minutes or until the pork is tender.
Add in the pechay and cover. Cook for a 30 seconds and turn off heat. Then let is stand for another 5 minutes before serving.
Cooking Tips of Ginisang Pechay
- Choose Fresh Pechay: When preparing ginisang pechay, selecting fresh pechay is crucial. Look for pechay with crisp, vibrant green leaves and firm, white stems. Avoid wilted or discolored pechay, as it may affect the overall taste and texture of the dish.
- Sauté Aromatics to Perfection: To enhance the flavor of your ginisang pechay, take your time when sautéing the garlic, tomato, and onion. Sauté until the onion becomes soft and translucent, releasing their aromatic flavors, as this creates a solid foundation for the dish's taste.
- Avoid Overcooking the Pechay: Pechay cooks quickly, so it's essential to avoid overcooking it to retain its vibrant color and crisp texture. After adding the pechay to the pan, cook it for only about 30 seconds, and then turn off the heat, allowing the residual heat to wilt the pechay to perfection without making it soggy.