Filipino Pork Stew with Mixed Vegetables (Linat-Ang Baboy)
A simple and very comforting Filipino stew I learned from my girlfriend's mom. It's more of a homestyle recipe that is delicious paired with rice.
- Prep time
- 25 min
- Cook time
- 2 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs pork ribs
- 6 cloves garlic (roughly chopped)
- 1 medium onion (chopped, 1.5-2" pieces)
- 1/2 kabocha (1-1.5" cubes)
- 1 chayote (1" cubes)
- 2-3 cups kangkong leaves (on-choy)
- 2-3 cups string beans (sitaw)
- salt
Instructions
- 1
Rinse meat under tap water, add to pot and cover with water. Bring to a boil, dump water to remove impurities. Rinse meat again under cool water in the sink then drain.
- 2
Add enough filtered water to just cover the meat, add about 1.5 tbsp. salt. Bring to a boil, then reduce to a simmer. Simmer until tender, about 1.5 to 2 hours.
- 3
You can optionally saute the onion + garlic for an extra layer of flavor. When the meat is soft enough to your liking (I like it almost fork-tender), add onion, garlic, chayote to the pot. Add enough water to cover and salt to taste. Simmer at a little higher heat to cook the onion and chayote about 60% of the way through.
- 4
Add the string beans and kabocha and simmer until the kabocha is soft when pierced with a fork, but not so soft it falls apart. These will continue cooking after you remove the heat so cook it to about 90-95% doneness before turning off the heat.
- 5
In the last 1 minute add kangkong leaves, then remove from heat and serve.