This is one of my son’s favorite dishes, along with sinigang, pasta with white sauce, salmon and adobo. Could also be the easiest dish ever. Vegetables to go could be whatever you want with carrots and cabbage and all but here is how we like it best – with pechay, potatoes and beans.
Pork with fat, cut into chunks (Pork pata is also good)
2 large onions, peeled
Green round beans (Baguio beans)
A bunch of pechay, edges cut
About 10 peppercorns
Patis (fish sauce)
Add pork to a pot of boiling water. Scoop out scum when it floats. Simmer for 15 minutes. Throw in onions and peppercorns, and season with patis. Simmer until pork is tender. Add in potatoes and cook until potatoes are done. Add the beans and simmer until beans are al dente. (You may scoop out the beans into a serving bowl to avoid overcooking.) Add pechay, cover with a lid and bring to boil. Turn off the heat and let stand for about 2 minutes. Serve hot.
Favorite sawsawan? Patis, alamang, toyo-mansi (Fish sauce, shrimp paste, soy sauce with kalamansi). Pick you choice.