This is the recipe of one of my favorite Filipino soups.
Ingredients:
1 lb. pork (we use spare ribs), cut into serving pieces
5-6 cups water
3 cloves garlic, diced
about 1 inch of ginger root, sliced thin
1 onion, 1/2 chopped; other 1/2 sliced in half (save for the end)
2 green onions (scallions), sliced into 1” long
salt to taste
4 potatoes, quartered
1 onion, 1/2 chopped; other 1/2 sliced in half (save for the end)
2 green onions (scallions), sliced into 1” long
salt to taste
4 potatoes, quartered
4 carrots, cut into pieces
1/2 lb dark leafy vegetables (shanghai bok choy, swiss chard, spinach, etc).
2 tbsp canola oil
Optional veggies – radishes (cut in half)
Directions:
1. In a large pot, heat oil and add garlic, chopped onions, scallions (1/2), ginger. Sautee for about 1 minute
2. Add meat and brown for about 3 minutes
3. Cover the meat with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour. Season with salt and pepper.
4. Remove the gray/brown scum off the surface.
5. Add the remaining onions and scallions.
6. Add the potatoes and carrots. Cook until tender.
7. Add radishes, if using, and the green vegetables. Be careful not to overcook the green vegetables.
8. Remove from heat. Serve hot, ideally over rice.
4. Remove the gray/brown scum off the surface.
5. Add the remaining onions and scallions.
6. Add the potatoes and carrots. Cook until tender.
7. Add radishes, if using, and the green vegetables. Be careful not to overcook the green vegetables.
8. Remove from heat. Serve hot, ideally over rice.
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