Ginisang Pechay with Giniling (Sautéed Bok Choy with Ground Pork)

Steps

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1. 1
   Wash the pechay (bok choy) thoroughly, then chop it using a sharp knife.
   ▶ ≈0:32
2. 2
   Slice the yellow onion (alternatively use white or red onion).
   ▶ ≈0:46
3. 3
   Crush the garlic and chop ripe tomatoes into pieces.
   ▶ ≈0:54
4. 4
   Heat oil in the pan and sauté the garlic, onion, and tomato until they soften.
   ▶ ≈1:23
5. 5
   Add the ground pork, breaking it apart while cooking until it turns brown. Use a potato masher or spoon to separate the meat into small pieces.
   ▶ ≈1:52
6. 6
   Stir in soy sauce and oyster sauce, continue cooking for about 2 minutes, then add water to help tenderize the meat.
   ▶ ≈2:24
7. 7
   Cover and simmer until the liquid completely evaporates, ensuring the meat is fully cooked and tender.
   ▶ ≈2:45
8. 8
   Add the chopped pechay to the pan, mix gently. You may add a little water to create some broth. Cover and cook for about 1-2 minutes.
   ▶ ≈3:07
9. 9
   Taste and season with a pinch of salt, adding more if needed. Adjust the flavor to your preference with fish sauce or other seasonings. Cook for another minute.
   ▶ ≈3:23
10. 10
    Transfer to a serving bowl and serve with freshly steamed rice.
    ▶ ≈3:59