TOKWA (TOFU), BABOY (PORK), KINCHAY OR CELERY, HIPON (SHRIMP) WITH BLACK BEANS(FERMENTED BLACK BEANS
Prep time: 15 minutes
Cooking time: 20 minutes
Yields: 6 to 8 with steamed rice
4 tbsp cooking oil
1 large yellow onion, peeled and diced
1 oz ginger, peeled and sliced thinly
2 lbs. lean pork cut into small pieces
5 cloves garlic, minced
1 large tomato, chopped
½ can fermented black beans (rinsed)
2 cups pork stock
1 lb fried tofu (diced small)
1 lb medium size shrimp, peeled and deveined.
10 oz kinchay or celery, sliced thinly
Pre heat oil for a minute.
Saute ginger for a minute then add onions and cook for 3 minutes stirring constantly using medium heat.
Add pork and cook for 7 minutes or until tender and brown.
Add garlic and cook for 30 seconds.
Add tomatoes and cook for a minute.
Add black beans, add stock, season with ground pepper.
Stir and cook for 3 minutes using medium heat.
Add shrimp and stir.
Cover and cook for a minute.
Uncover and add kinchay. Stir and cook for 2 minutes.
Cover, turn off heat and allow the steam to cook the kinchay thoroughly.
Serve with steamed rice. Enjoy.
cookware purchase: https://www.heritagesteel.us/pages/ch…