jan in between

Weekend lunches always remind me of warm, slow afternoons in Cebu. This is one of the dishes I still crave—a simple, comforting pork tomato soup that tastes even better with a bowl of rice and an ice-cold Coke.

Instructions:

1. Wash the pork ribs and pork belly, then drain well.
2. Heat the oil in a pot over medium heat.
3. Sauté the garlic until fragrant.
4. Add the ginger and cook for about 1 minute.
5. Add the pork ribs and cook for 3–5 minutes.
6. Add the tomatoes and cook until soft and juicy.
7. Add the remaining pork belly and cook for another 3–5 minutes.
8. Pour in 1–2 cups of water, or enough to reach your preferred soup consistency. Bring to a boil.
9. Add the sliced bell peppers and serrano peppers and cook for about 1–2 minutes.
10. Season with fish sauce, salt, and black pepper.
11. Lower the heat, cover, and simmer for 45–60 minutes, or until the pork ribs are tender. Add more water if needed.
12. Add the bok choy during the last 2–3 minutes of cooking. Cook just until tender but still bright green.
13. Taste and adjust the seasoning. Serve hot with steamed rice.

I hope you try this recipe and enjoy it as much as I do. It’s a simple dish, but one that carries memories and a little piece of home in every bowl.