Pork and Tofu Stew

This recipe is one the that is frequently seen on our dinner table and a favorite of my oldest sister. I must confess that I was really not that excited as a teen when this was served to us but now it reminds me of home. It was just made up by my late Ninang Aveling and is now comfort food for me.

This recipe is similar to the ground beef with bok choy I posted before. I just used cubed pork and added tofu.

To make, saute in 2 tbsp vegetable oil one medium sized chopped white onion until translucent, then add 2 cloves finely minced garlic and cook til fragrant. Add 1 lb. cubed pork butt and continue cooking until its has changed color. Season with ground pepper. Add water just enough to cover the meat and let it come to a boil. Add 2 Tbsp soy sauce, I used the Filipino brand Silver Swan. (I don’t recommend using Kikkoman or any Japanese soy sauce for this as it would drastically alter the taste). I also added 1 Tbsp. fish sauce for depth of flavor. You can totally omit this and just increase the amount of soy sauce if you want. Cook until meat is fork tender. Then add a package firm cubed tofu and continue cooking until it’s heated through. Throw in about 4 bunches of Bok Choy roughy chopped stir and cover and let cook for about a minute or so.

Ladle in bowls and serve with rice.

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