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Dish Preparation

  • Canola Oil 90 ml
  • Red Onions, minced 100 g
  • Garlic cloves, minced 10 g
  • Green Finger Chilies, whole 30 g
  • White radish 30 g
  • Water 2 l
  • Lemongrass stalks, bruised 25 g
  • Store-Bought Lechon, preferably the belly part with its skin intact 500 g
  • Eggplant 100 g
  • Cherry Tomatoes, blanched and peeled 60 g
  • String Beans, cut into 1.5-inch segments 60 g
  • Kangkong (water spinach) leaves, trimmed 50 g
  1. Dish Preparation

    • Heat oil in a sauce pot
    • Sweat the onions, garlic, and chilies until fragrant
    • Add the white radish
    • Add the Knorr Tamarind Soup Base and let it coat all of the ingredients in the pot
    • Pour the water in
    • Add the lemongrass and let the mixture come to a boil
    • Turn the heat down to simmer
    • Add the Knorr Pork Broth
    • Taste and adjust seasoning
    • Add the lechon belly and simmer for 10-15 minutes
    • Add the eggplant and cook until soft
    • Add the tomatoes and string beans and simmer for 5 minutes or until the beans are al dente
    • Taste and adjust seasoning
    • Turn the heat off then add the kangkong leaves
  2. Presentation

    • Arrange the vegetables on a soup plate
    • Top with the lechon meat (cut into smaller serving sizes if desired)
    • Pour the broth in just before serving
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