🧂 Ingredients (Serves 3–4)
500g pork (kasim or ribs)
4 pcs Galunggong tinapa fillet, flaked
1 small onion, quartered
4 cups water
1 thumb-sized ginger, sliced
2 cloves garlic, crushed
1/2 tsp whole black peppercorns
1/2 head cabbage or pechay Baguio, cut into 2–3 inch pieces
2–3 stalks spring onions
Salt and ground black pepper to taste
🍲 How to Cook
1. Build the broth
In a large pot, combine pork, water, onion, ginger, garlic, and peppercorns. Bring to a boil. Skim off any scum that forms, then reduce to a gentle simmer. Let it cook for 20 minutes to develop a rich base.
2. Add tinapa for depth
After 20 minutes, add the flaked tinapa. Simmer for another 10–15 minutes. This will allow the smoked flavor to fully absorb into the broth without overpowering it.
3. Season gently
Add salt and ground black pepper to taste. Remember, tinapa adds its own natural saltiness, so adjust slowly.
4. Add vegetables
Stir in the cabbage or pechay and simmer for 3–5 minutes until tender but still crisp.
5. Finish with freshness
Add the spring onions right before turning off the heat. Let the residual warmth bring out their fresh aroma.
