Ingredients

The following ingredients have 4 Servings
  • 2 pounds pork belly (- cut into cubes)
  • 2-3 tablespoons oil
  • 2 ripe plantain bananas (- each cut into 3 pieces)
  • 1 small carrots (- cut into chunks)
  • 1 big or 2 medium potatoes (- cut into quarters)
  • 2 cloves garlic (- minced)
  • 1 medium onion (- chopped)
  • 2 medium tomatoes (- cut into chunks)
  • 1 tablespoon tomato paste
  • 2 tablespoons fish sauce
  • 1/8 teaspoon ground pepper
  • 1 cup chickpeas ((garbanzos) - canned)
  • 2-3 cups pork broth (- or water)
  • 1 bunch pak choi (- the base cut)

Instruction

  • Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
  • Heat oil in a deep pan or a pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
  • In the same oil saute garlic, onion, and tomato until limp.
  • Add the pork belly cuts and the tomato paste. Season with fish sauce and ground pepper.
  • Next, add back the fried potatoes, carrots and banana plantain (saba) and also the chickpeas.
  • Pour in the broth/water and let it simmer to cook the potatoes and carrots and until the broth turns into a thicker sauce.
  • Lastly, add the pak choi and turn off the heat. Cover the pot for 3 minutes to cook the pak choi.
  • Serve hot with rice.