Pork tinola, a soup served as a main entree in the Philippines.
Tinola is traditionally cooked with chicken, wedges of unripe papaya and sili leaves. Papaya tends to get mushy and I don’t like that in my soup. So, I cook tinola with chayote instead.
3/4 kilo of pork rump or shoulder
1 thumb-sized pc. of ginger
1/2 head of garlic
1 onion, sliced
salt or patis (fermented fish sauce)
1 c. of sili leaves
1 tbsp. of cooking oil
5 c. of water
1. Cut pork meat into serving size pieces, about 2? x 2? cubes.
2. Crush garlic and discard skin.
3. Peel ginger and slice thinly.
4. Heat cooking oil in a large saucepan or casserole. Over high heat, saute garlic and ginger until fragrant, about 1 minute.
5. Add onion slices and cook until limp.
6. Add pork cubes and cook, stirring, until no longer pink on all sides.
7. Season with salt or patis and pepper.
8. Pour in the water and bring to a boil.
9. Lower heat, cover and simmer for 45 minutes.
10. Meanwhile, remove skin of chayote with a sharp knife or a vegetable peeler.
11. Cut in half lengthwise and remove the white core with a knife. Cut into wedges.
12. About 15 minutes before the pork is fully cooked, increase heat to high and add the chayote wedges.
13. Adjust seasoning. Bring to a boil, cover and simmer until chayote is cooked.
14. Turn off heat, place the sili leaves on top and cover for 5 minutes.
15. Serve hot.