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A friend tells me; her family traditionally prepares this dish with pork, although many families prepare it with beef (shanks, chuck roast, ribs) and sometimes even chicken. It is often time a “clean the fridge” dish.
4 ½ lbs. pork (pork shanks, pork belly, spareribs)
½ lb. salt pork, sliced
10-12 c. water, as needed
3 large onions, wedges
6 cloves garlic, crushed
3 large tomatoes, wedges
4 potatoes, peeled, stew size
1 small head cabbage, 8 wedges
1 tsp. whole black peppercorns
3 large bay leaves
¼ c. patis (fish sauce)
In a large saucepot over medium high heat; cover pork with water. Boil 10 minutes, remove any scum and foam. Reduce heat; simmer 1 ½ hours. Add the onions, garlic, tomatoes, potatoes, cabbage, peppercorns and bay leaves. Cook 30 minutes until potatoes are cooked through. Stir in patis. Taste for seasoning, add salt as needed. For service: Arrange pork in the center of serving platter; arrange vegetables around pork. Serve soup on the side. Serves 8-10.
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