Pork Tinola is a delicious Filipino soup dish. Cubed pork butt or pork belly are cooked and tenderized in a stock composed of ginger, beef broth, and rice washing. This is best eaten with steamed white rice and dipped in fish sauce with crushed chili pepper.
Aside from pork, Tinola can also be made with any kind of meat such as chicken. In fact, chicken tinola is the most common and popular tinola version. If you love seafood fish tinola is also a good idea.
I enjoy eating tinola during rainy or cold days. It makes me feel warm and relaxed.
As I’ve mentioned, some of the vegetables that I used are alternatives to the original vegetable ingredients. For example, spinach is the best substitute for malunggay leaves and hot pepper leaves, while chayote can be used as a replacement for green papaya. This should let us realize that we can always prepare our favorite Filipino dishes wherever we are in the world.
Try this Pork Tinola recipe. Let me know what you think.
Pork Tinola Recipe
- Heat 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.
- Add 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.
- Share and enjoy!