This kind of soup I cooked is in a perfect world served for lunch or supper; most particularly during stormy season or cool places that makes your body hotter. This is additionally a transitory alleviation of cold and furthermore regardless of whether you are wiped out, this soup can enable you to recuperate from that debilitated inclination.
1 lb pork spareribs, cut into part
1 major white onion, cut
5 pcs peppercorn
run of salt
2 tbsp. fish sauce
Wash pechay appropriately and put in a safe spot.
In a profound dish, saute pork spareribs and cut onion. Blend always until pork change to browny.
Include 2 cups of bubbling water and peppercorn, spread with top and stew for around 1 and 1/2 hours or more until the pork spareribs are delicate.
Include pechay and season with salt and fish sauce. Stew them for an additional 1 moment.
Present with rice while still hot.
Extra potato, tomato, beans, cabbage, carrot, turnip, yam, or any green verdant vegetables.
For sharp taste or we called it sinigang, you can include sampalok, or sa bayabas or gabi ( yam). It is up to you, its your decision.
Don’t over cook green verdant vegetables.
Another expression for pechay: chinese cabbage, pak choi..