Filipino BACHOY (Pork Ginger Soup)

The Filipino BACHOY (Pork Ginger Soup) Recipe Serves 4

Filipino BACHOY (Pork Ginger Soup)
1 lb. lean pork meat, sliced and cubed into small pieces
vegetable oil for frying
3 cloves garlic, minced
1 teaspoon fresh ginger, finely sliced
1 small onion, chopped
1 tablespoon fish sauce (patis)
4-5 cups water
2 cups cut-up spinach leaves
3-4 stalks green onions, finely sliced
salt and pepper to taste

In a non-stick skillet over medium heat, fry pork pieces in a little oil until cooked and browned. Set aside.

In a deep pan over medium heat, sauté garlic in I tablespoon oil until lightly browned. Add ginger and onion, stir for 30 seconds. Add fried pork cubes, water and fish sauce.

Cover and bring to a gentle boil for 8-10 minutes. Season with salt and pepper to taste. Turn off heat. Add spinach, cover for 1-2 minutes.

Serve immediately and garnish with green onions just before serving.
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