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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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: pork tiim
Servings: 4 servings
Calories: 347kcal
Author: Manny


  • 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.