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Guisadong Patola with Ground Pork

Patola is one of my favorite vegetables. I like how subtle it tastes yet quite distinctive and its soft texture you get can still have a bite with it. It deliciously blends with other vegetables when made into dishes like laswa or tino-um with mushrooms. It's also cooked with miswa for a great tasting soup.

Here's a basic recipe for Ginisang Patola with Giniling which can also be made into a Miswa Soup.

  • Patola, peeled and sliced
  • Ground meat, pork or beef
  • Garlic, minced
  • Onion, chopped
  • Salt
  • Pepper
  • Oil
  • Water
  • Bouillon cubes and Miswa (optional)  
  1. In a pan or wok, place the ground meat and let it cook in its own fat.
  2. When brown enough, add a little oil and add onions and garlic.
  3. Season with salt and pepper. You can also use bouillon cubes.
  4. Add patola slices and adjust the taste with water and more seasoning.
  5. (If you are making miswa soup, add the miswa and more water for the broth)
  6. Cover and simmer for a minute or two (Or until the patola is cooked)
  7. Serve hot.

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