Serves 2
20 min
Pechay Guisado
Recipe GLPRb17dc111035866
A vibrant Filipino stir-fried dish of tender pechay (Chinese cabbage) stalks and greens, combined with savory cubed pork belly, aromatic garlic, and bird's eye chili, finished with soy sauce and a splash of rice wine. Quick to prepare and full of flavor, this home-style dish is perfect served over steamed rice.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon Cooking oil
1 cup Cooked pork belly, cubed
1 tablespoon Garlic, minced
1 Bird's eye chili, whole
1 small Red onion, thinly sliced
2½ cups Pechay stalks and greens, cut into one-inch lengths
1 tablespoon Rice wine
Soy sauce, to taste
Salt and pepper, to taste (optional, if pork is unseasoned)
Directions
Heat the cooking oil in a large frying pan over medium-high heat. Once hot, add the cubed cooked pork belly and cook for 1–2 minutes, stirring occasionally to warm through and lightly brown the edges. If the pork is unseasoned, sprinkle with salt and pepper. Transfer the pork to a clean plate and set aside.
In the same pan with the remaining hot oil and pork fat, add the minced garlic, whole bird's eye chili, and thinly sliced red onion. Sauté for about 1 minute, stirring frequently, until fragrant.
Add the cut pechay stalks and greens to the pan. Toss everything together and cook for about 30 seconds, stirring often to wilt the greens slightly.
Return the cooked pork to the pan and mix well with the pechay.
Season the entire mixture with soy sauce to taste, stirring to coat evenly.
Pour the rice wine into the pan and increase the heat to high. Continue cooking and stirring for about 30 seconds, or until most of the liquid has been absorbed by the pork and pechay stalks.
Serve the pechay guisado hot over steamed white rice.
