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.
Servings: 4 servings
- 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
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.