|
Pinakutuang Tadyang ng Baboy
na May Alugbati
Braised Pork Brisket with Spinach Beet
¤ªáßvÍT§g¹Fµæ
| Sangkap |
Panimpla |
1.2kg alugbati
300g tadyang ng baboy
6 ngipin ng bawang |
2 kutsarang bean paste
1 kutsaritang asin
1 kutsaritang asukal
1 1/2 tasang broth |
| Ingredients |
Seasoning |
1.2kg spinach beet
300g pork brisket
6 cloves garlic |
2 Tbsp bean paste
1 tsp salt
1 tsp sugar
11/2 CUP broth |
| Pamamraan |
- Hugasan ang alugbati at hatiin ng 1 1/2" pahaba, paghiwalayin
ang dahon at tangkay. Hiwain ang tadyang ng makakapal; balatan
at durugin ang bawang.
- Ipainit ang palayok, lagyan ng mantika at igisa ang dinurog
na bawang, pahinaan ang apoy at lutuin hanggang sa bumango. Ibuhos
ang kalahating tasa ng broth at pakuluan ng 15 minuto.
- Igisa ang bean paste, ihalo ang tangkay ng gulay at buhusan
ng konting broth. Lutuin sa mababang apoy ng 5 minuto. Ihalo ang
dahon at igisa.
- Ihalo ang natitirang broth sa palayok at ilakas ang apoy. Pahinaan
ang apoy pay kumulo ang broth, lutuin hanggang sa ang karne at
gulay ay tuluyang lumambot. Panghuli, ihalo ang panimpla.
|
| Method |
- Wash the spinach beet and cut into 11/211 lengths, put the leaves
and stems in separate bowls. Cut the pork brisket into thick slices;
peel and mince the garlic.
- Heat the wok, add some oil to saut~ the minced garlic, turn
the heat down, add the pork brisket and cook over medium heat
until fragrant. Then, add in half cup of water, turn the heat
down and cook for 15 minutes.
- Stir in the bean paste, add the vegetable stems and a little
broth, stir thoroughly and let it cook over low heat for 5 minutes.
Then, add the leaves and stir-fry.
- Add the remaining broth into the wok and turn the heat up. When
the broth boils, turn the heat down and keep cooking until the
meat and the vegetables are tender. Finally, add the seasonings.
|
 |
 |
 |
|
Ingredients
|
Saute the pork birsket in the wok until fragrant.
|
Stir-fry the paste until fragrant, stir in the spinach beet and
fry thoroughly.
|
b016u
|
