Name: Boilar boney-boney con goolash (boiled pork bones dumped with veggies)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: En
Ingredients: 1 kilo “buto-buto”- chopped; (throw-away bones of pork (or beef) with little lean, cartilage; or tissues still attached); 1 small carrot – de skinned & sliced; 3 pieces “ripe saging na saba” – de skinned chopped into 2 per piece.; (Cardava Banana or Saba Banana); 3 pieces “kamote” – de-skinned, wedged into 4 per piece; (sweet potatoes); 1 small bunch “bok choy” – cleaned & end joint-stem removed.; (Chinese cabbage, bok choi, pak choi); 1 small bunch of “wom bok – cleamed & end joint-stem removed.; (Chinese Napa cabbage or Baguio pechay); ½ of small cabbage – cut squarely; 6-8 pieces Baguio beans – cut into 2 per piece; (or any beans you wish); 1 medium white onion – sliced; 2 grams ground black pepper; 20 ml. “patis” (fish sauce); 15 ml. soy sauce; 5 grams fine salt; 25 ml. EVOO (Extra Virgin Olive Oil); Tap water

Ingredients

MEAT:

1 kilo “buto-buto”- chopped
(throw-away bones of pork (or beef) with little lean, cartilage
or tissues still attached)

VEGGIES:

SAUTEING SPICES, CONDIMENTS & OTHER NEEDS:

1 medium white onion – sliced
2 grams ground black pepper
20 ml. “patis” (fish sauce)
15 ml. soy sauce
5 grams fine salt
25 ml. EVOO (Extra Virgin Olive Oil)
Tap water

Preparation

Preparation30 min

Cook time45 min

With just enough tap water to cover meat, boil “buto-buto”
to desired tenderness. Remove from broth.Set aside drained meat & broth for later use. Heat EVOO and fry to almost well done state your bananas & sweet potatoes. Remove from oil & set aside.
In the same frying pan, sauté onion till translucent. Add in boiled meat, fried banana & sweet potatoes. Tumble and mix well for 2 minutes.
Add in “patis”, soy sauce, ground black pepper and salt.
Tumble and mix well for 3 minutes to ensure full flavor absorption by meat. Add in more EVOO if need be.
While on this stage, bring broth to a boil.
Once boiling, add in all in raw mats from the sautéing pan into broth. Continue boiling for another 2 minutes. Before end of 2 minutes, scoop in 2 pieces each banana & sweet potato.
Crush to paste consistency and pour back unto boiling broth.
(this system gives extra flavor & a bit of viscosity to soup).
Pour in other veggies. Turn off stove. Veggies will be half-cooked but nutritively crunchy.
Season with additional “patis” and/or black pepper if so desired.
Serve to loved ones a dish that is so healthy and highly economical.