- 800 grams pork belly cut into cubes
- 2-3 Tablespoon oil
- 2 ripe plantain bananas, each cut into 3 pieces
- 1 small carrots, cut into chunks
- 1 big or 2 medium potatoes, cut into quarters
- 2 gloves garlic, minced
- 1 medium onion, chopped
- 2 medium tomatoes, cut into chunks
- 1 Tablespoon tomato paste
- 2 Tablespoon fish sauce
- ⅛ teaspoon ground pepper
- 1 cup chickpeas (garbanzos), canned
- 2-3 cups (pork) broth or water
- 1 bunch Pak choi, the base cut
- Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
- Heat oil in a deep pan or a pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
- In the same oil saute garlic, onion, and tomato until limp.
- Add the pork belly cuts and the tomato paste. Season with fish sauce and ground pepper.
- Next, add back the fried potatoes, carrots and banana plantain (saba) and also the chickpeas.
- Pour in the broth/water and let it simmer to cook the potatoes and carrots and until the broth turns into a thicker sauce.
- Lastly, add the pak choi and turn off the heat. Cover the pot for 3 minutes to cook the pak choi.
- Serve hot with rice.
Source: Foxy Folksy
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