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Ginisang Kinchay with Tokwa
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5 from 1 vote

How to Cook Ginisang Kinchay with Tokwa

Prep Time10 mins
Cook Time27 mins
Total Time37 mins
Course: Vegetable Recipes
Cuisine: Filipino
Servings: 3 servings
Author: Manny


  • 2 cups kinchay cut about 1 inch long
  • 1 cup tokwa cut into 1/2" cubes
  • 1/4 kilo pork belly cut into small cubes
  • 2 cups kangkong cut into 1 inch long (tender stalks)
  • 2 Tbsp. tausi
  • 1 medium size onions sliced
  • 2 pcs tomatoes sliced
  • 3 cloves garlic crushed
  • 1 tsp. MSG optional
  • 2 Tbsp. cooking oil
  • 1 cup water
  • 1 Tbsp. cornstarch dissolved in 1 Tbsp. water


    How to cook Ginisang Kinchay with Tokwa:

    • Fry tokwa until skin is firm and a little brown. Set aside.
    • Saute garlic until brown. Add onions and tomatoes. Saute for 2 minutes, then add pork.
    • Stir the add 1/4 cup water. Cover and simmer until pork is tender. Add more water if necessary to prevent the pork from burning.
    • Add the kinchay, kankong and tausi. Cook and stir for 2 minutes, add water. When it boils drop in fried tokwa.
    • Cook for 3 minutes more then pour in dissolved cornstarch. Stir until sauce thickens. Serve hot.
    • You can also substitute the pork belly with pork liver then slice into strips.