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Pork Kansi

Here's a simple recipe for the popular tangy soup dish, Pork Kansi. Perfect for the rainy season! #MeatsYouCanTrust

  • Serves

    5 People

Ingredients

  • 1 pc.
  • Onion (60g), sliced
  • 1 pc.
  • Ginger (30g), sliced, peeled and pounded lightly
  • 3 tbsp
  • Magnolia Nutri-Oil Palm Olein
  • 2 pcs
  • MONTEREY SMART PACKS, ADOBO CUT
  • 5 cups
  • Water
  • 1 pc
  • Chicken Bouillon Cube
  • 1 stalk
  • Lemon Grass or Tanglad (60g), tied into a knot
  • 1 pack
  • Sinigang Mix (44g)
  • 4 pcs
  • Siling Haba
  • 1 bundle (150g)
  • Pechay
  • 1 tsp
  • Iodized Salt
  • 1/4 tsp
  • Pepper
  • Anato Seeds

How to make it

Step 1

In a large stockpot, sauté onion and ginger in oil over medium heat. Add pork and sauté until meat changes color.

Step 2

Add water, chicken cube and tanglad. Cover and simmer for about 30 minutes or until meat is fork tender.

Step 3

Add sinigang mix, sili, pechay, salt and pepper. Simmer for 2 minutes more.

Step 4

To make atsuete oil, heat 1 tbsp of anato seeds in ¼ cup Magnolia Nutri-oil for 1 minute and strain.

Step 5

Tip: You can also substitute pork with Monterey Beef Ribs or Beef Shanks

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