Pechay guisado

Another fairly simple dish to prepare. The distinct flavor of pechay (chinese cabbage) goes well with soy sauce. The carrots provide a delicate sweetness and pleasant color to the dish.

Deboned chicken, tender cuts of beef, shellfish or fish fillet may be substituted for the pork. If using fish fillet, deep fry until golden and crisp before tossing with the vegetables. This will prevent the fish from crumbling.

Ingredients :

1/2 kilo of pork liempo (belly)
2 bunches of pechay (chinese cabbage)
1 carrot
2 tbsp. of hibe (dried shrimps), optional
1 tbsp. of minced garlic
1 onion, diced
1/8 c. of light soy sauce
1/2 c. of water (more if you want a “soupy” dish)
1 tbsp. of cooking oil
salt and pepper, to taste

Cooking procedure :

Cut pork into 1×1-inch cubes. Cut pechay leaves and upper potion of stalk into 2-inch lengths. Cut carrot into 1/8-inch slices.

Heat skillet. Add cooking oil. Heat to smoking point. Stir-fry pork pieces in hot oil until golden brown. Add garlic, onion and pechay, if using. Cook until onion is transparent. Pour in soy sauce and water. Season with salt and pepper. Bring to a hard boil. Lower heat, cover skillet and simmer pork until tender, about 30 minutes. Add carrot slices and simmer covered for another 5 minutes. Increase heat to medium-high, add pechay stalks and cook for 1 minute. Lastly, add pechay leaves and cook just until wilted.

Serve at once.