Pork Tinola

Ingredients for Pork Tinola

• 2 lb pork butt, cubed
• 1 bunch fresh spinach, cleaned
• 2 medium chayote, cut into wedges
• 2 thumbs ginger, julienned
• 1 medium yellow onion, sliced
• 5 cloves garlic, crushed
• 2 tbsp fish sauce
• 32 oz beef broth
• 4 cups rice washing, divided
• 1/2 tsp ground black pepper
• 2 tbsp cooking oil

How to cook Pork Tinola

1. 1.Heat oil in a deep pot and sauté garlic, ginger, and onion until the onion is soft.
2. 2.Add pork and cook about 5 minutes until browned. Stir in black pepper.
3. 3.Pour in beef broth and bring to a boil. Add 1 cup rice washing, cover, and simmer 45–60 minutes until pork is tender.
4. 4.Add remaining rice washing and return to a boil. Add chayote and cook 5 minutes.
5. 5.Stir in fish sauce, add spinach, cover, turn off the heat, and let residual heat wilt the leaves before serving.