Ingredients
1 tsp Cooking Oil
3 cloves garlic
1/2 kilo ground pork
2 TBSP Oyster Sauce
2 tsp White Pepper Powder
1 TBSP Kinchay (Cilantro) minced
1 can Shiitake Muschrooms sliced
1 head Cabbage chopped
6 cups water
1 cube Maggi Chicken (optional)
1 tsp Fish Sauce (patis) or to taste
Instructions
Saute the the garlic in cooking oil and add the pork, mix, and cook until it changes in color.
Add the oyster sauce and white pepper.
Add kinchay and mushrooms. Continue to saute till kichay changes in color.
Add water and Maggi Chicken Cubes. Let boil.
Add cabbage. Cook for 1-2 minutes until cabbage is soft but not wilted. Season with patis.
Transfer your ginisang repolyo to a bowl and serve!
For special occasions, at the risk of turning it into a chopsuey, some add a bit of bell peppers for an extra kick and flavors.
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