Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. For soup/stew dishes, reheat on the stovetop over medium-low heat rather than the microwave. Gentle stovetop reheating preserves the texture of vegetables and meat.
Pork Tinola
Made with pork butt, fresh spinach, medium chayote and thumbs ginger — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Bring to a simmer the cooking oil in a deep cooking pot.
- When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.
- Put-in the pork and then cook for 5 minutes or until it browns.
- Add-in the ground black pepper. Stir.
- Pour-in the beef broth. Let boil.
- Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the remaining rice washing once the pork is tender. Allow to re-boil.
- Add the chayote wedges. Cook for 5 minutes.
- Pour the fish sauce and stir.
- Incorporate the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.
- Transfer to a serving bowl. Serve with white rice.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
For soup/stew dishes, reheat on the stovetop over medium-low heat rather than the microwave. Gentle stovetop reheating preserves the texture of vegetables and meat.
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