July 4, 2014ninoalmendra

Pork Tinola with Lemongrass

Tinolang Baboy is one of the easiest Filipino soup to prefer. Highly recommended for beginners into cooking Filipino Cuisine. This is something you should try if you wanna impress somebody who never knew you can cook. It is a one dish meal, it is a Soup, a Main course and a Vegetable dish all in one. In most Pinoy homes, all we need for lunch is a soup like this and a lot of hot Steamed Rice.

I grew up with the Tagalog version of Pork Tinola without adding Lemongrass into it. And then, I got married to a drop-dead georgeous Dabawenya{Davao City has a lot of beauty and it’s quite peaceful too.} which means Lemongrass will always be a part of our Soup and Roasting till death do us part. But honestly, after I tasted it I instantly love the aroma and taste of Lemongrass in our soup.

So expect more recipe of Soup with Lemongrass in it.

Pork Tinola Photo by Nino Almendra
Pork Tinola
Photo by Nino Almendra

Now on with the cooking…

Pork Tinola with Lemongrass

Prep. time: 10 minutes

Cooking time: 60 minutes

Difficulty: Very Easy

Makes; 5 liter clear pork soup

Good for 12 crew

You will need;

1 kg. pork belly, cut into chunks {pork ribs, shoulder or neck is also a good choice.}

100 grms. (2thumbsize) ginger, sliced or julienned

3 cloves garlic, crushed and chopped

100 grms onion, coarsely chopped

2 Tbsp. cooking oil

2 stalks of fresh lemongrass{TANGLAD}, pounded and tied.

2 Tbsp. fish sauce{PATIS)

4 ltrs. rice washing or water

1 large (250grms.) chayote or green unripe papaya, peeled and cut into chunks

3 pcs. green/red long chilli, whole

Season with salt to taste.

a bunch of green leafy vegetables{PETCHAY, chinese cabbage or lettuce}

Direction;

Heat oil on a large 5 liters capacity soup pot. Sweat ginger, garlic and onion in hot oil. Add the pork belly and lemongrass, stir until the pork change in color. Pour-in the fish sauce. Cover with lid for a minute to let the flavour to sip in. Pour-in the rice washing or water, bring it back to a boil. Use a soup laddle to scoop out white scum on the soup surface. Cover pot with lid and simmer until pork is tender, about 45 minutes. Discard lemongrass. Add the chayote and green/red long chillies, let it simmer until chayote is tender. Season with salt to taste. Lastly, add some green leafy vegetables.

Pork Tinola is great to serve with hot Steamed Rice.

Enjoy your meal 😉

Here’s how I do it;

Heat oil on a large 5 liters capacity soup pot.
Heat oil on a large 5 liters capacity soup pot.
Sweat ginger, garlic and onion in hot oil.
Sweat ginger, garlic and onion in hot oil.
Stirring constantly until ginger and garlic is fragrant and onions become translucent.
Stirring constantly until ginger and garlic is fragrant and onions become translucent.
Add the pork belly and lemongrass.
Add the pork belly and lemongrass.
Stir until the pork change in color.
Stir until the pork change in color.
Pour-in the fish sauce.
Pour-in the fish sauce.
Cover with lid for a minute to let the flavour to sip in.
Cover with lid for a minute to let the flavour to sip in.
Pour-in the rice washing or water.
Pour-in the rice washing or water.
Bring it back to a boil.
Bring it back to a boil.
Use a soup laddle to scoop out white scum on the soup surface.
Use a soup laddle to scoop out white scum on the soup surface.
Cover pot with lid and simmer until pork is tender, about 45 minutes.
Cover pot with lid and simmer until pork is tender, about 45 minutes.
Discard lemongrass.
Discard lemongrass.
Add the chayote and green/red long chillies, let it simmer until chayote is tender.
Add the chayote and green/red long chillies, let it simmer until chayote is tender.
Season with salt to taste.
Season with salt to taste.
Lastly, add some green leafy vegetables.
Lastly, add some green leafy vegetables.
Now we're ready to serve.
Now we’re ready to serve.

Pork Tinola is great to serve with hot Steamed Rice.

Pork Tinola with Lemongrass. Photo by Nino Almendra
Pork Tinola with Lemongrass.
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe encourage you

to try cooking Pork Tinola for your crew onboard or your family at home.

All Bloggers are welcome to join the party, it is hosted by

Angie  of  “The Novice Gardener”

Come All You Party People!!!

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26 comments

  2. I make Chicken tinola and love it! Never
    Added lemongrass. Will try with lemon grass. I like the idea of tying the lemongrass together. I always have issues taking it out from my tomyum soup!

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  4. Wow, what a delicious recipe Nino! So happy to be co-hosting FF this week and coming across your blog – delicious recipes! I know a Filipino soup that I really like: Sinigang 😉 I love the sour taste of it, but this one is with one of my favorite herbs, lemongrass! Sounds fantastic! Thanks for bringing this highlight to the party! Hope you enjoyed it! Sylvia

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    • Thank you, Margherita! Glad to hear you taking some interest in Filipino Cuisine.
      I also like to learn more about Italian way of cooking, expect me tobe one of your Fan from ow on. =)

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  9. So great to see Filipino food not cooked w/ that packet of processed sour powder. One of the reasons I’ve stopped making sinagang is i can’t figure out how to make it taste the way it should without that. I am intrigued by your tinola recipe. Happy 4th!

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    • The original way of making sinigang with the use of fresh Tamarind are really rarely use due to the availability of the Tamarind fruit. In my hometown I grew up seeing a lot of Sampalok tree, and now all I see are techno parks and exclusive subdivisions.
      We In Laguna use to stuffed our roast chicken/pork with Sampalok leaves. Nowadays, we just rub Sampalok mix powder to get the similar taste. Sad but that’s the story of a small town who tried its best to become a big city.
      Anyway, HAPPY 4th to you, Diahann!

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      Reply

  11. Lemongrass is so wildly fragrant and delicious! I just have to figure out how to smash and/or cut it properly when not using is just as an aromatic in a soup. Those suckers are tough on the outside!!!

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    • Oh yeah, they’re really tough! I usually smash it with a meat tenderizer or a cleaver{sideways}. Smashin it might also help you release up some stress or anger maybe. =)
      Smashing it always reminds me of Miley Cyrus “Wrecking Ball”. lol.
      Thanks for visiting Sue! Sorry if I talk to much, not a very good effect of staying at sea for quite a long time without having a chance to go ashore. =(

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  12. I’ve only made one dish with lemongrass in it so far. The recipe actually came from a cambodian restaurant in Boston. But, this soup looks absolutely delicious. Thanks for sharing, and happy fiesta friday!

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