INGREDIENTS
- 1 1/2 lbs pork ribs or belly or beef
- 1 small bundle bokchoy / pechay
- 1 small head cabbage quartered
- 1 medium onion quartered or sliced
- 6-7 cups water
- 2 pieces potatoes quartered (optional)
- 1 tablespoon fish sauce patis
- 1 tbsp whole peppercorns
- Salt to taste
INSTRUCTIONS
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In a stock pot, simmer the beef shank for at least an hour or until tender.
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Remove the scum that rises above the soup. Add more hot water if necessary.
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When meat is fork tender, add the onion, salt, whole peppercorn, potatoes and corn. Let stand for 5-8 minutes.
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Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.
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Remove from heat. Serve hot. Enjoy!
