Link copied!Boilar Boney-Boney Con Goolash (Boiled Pork Bones Dumped with Veggies)
Dante from jdantemorados shares this recipe for Boilar Boney-Boney Con Goolash (Boiled Pork Bones Dumped with Veggies).
Start of nationwide classes and everybody’s pockets are now almost empty. Tuition fees, miscellaneous needs, uniforms, gadgets & paraphernalia and allowances drained our once deep money pouch.
Time to create “austere” but mega healthy dish that our “schoolers” will enjoy for lunch or lay-in center during family talks over dinner. The cooking method is different in which sequence is hereby exposed to deliver desired flavor extraction from ingredients. Get your cleavers (chopping knives) ready.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 mins | 15 mins | 45 mins |
- Meat
- 1 kilo “buto-buto”- chopped (throw-away bones of pork (or beef) with little lean, cartilage or tissues still attached)
- Veggies
- 1 small carrot – de-skinned & sliced
- 3 pieces “ripe saging na saba” – de-skinned chopped into 2 per piece. (Cardava Banana or Saba Banana)
- 3 pieces “kamote” – de-skinned, wedged into 4 per piece (sweet potatoes)
- 1 small bunch “bok choy” – cleaned & end joint-stem removed. (Chinese cabbage, bok choi, pak choi)
- 1 small bunch of “wom bok – cleamed & end joint-stem removed. (Chinese Napa cabbage or Baguio pechay)
- ½ of small cabbage – cut squarely
- 6-8 pieces Baguio beans – cut into 2 per piece (or any beans you wish)
- Sautéing spices condiments and other needs
- 1 medium white onion – sliced
- 2 grams ground black pepper
- 20 ml. “patis” (fish sauce)
- 15 ml. soy sauce
- 5 grams fine salt
- 25 ml. EVOO (Extra Virgin Olive Oil)
- Tap water
- With just enough tap water to cover meat, boil “buto-buto” to desired tenderness. Remove from broth.
- Set aside drained meat & broth for later use.
- Heat EVOO and fry your bananas & sweet potatoes to almost well done state. Remove from oil & set aside.
- In the same frying pan, sauté onion till translucent.
- Add in boiled meat, fried banana & sweet potatoes.
- Tumble and mix well for 2 minutes.
- Add in “patis”, soy sauce, ground black pepper and salt.
- Tumble and mix well for 3 minutes to ensure full flavor absorption by meat.
- Add in more EVOO if need be.
- While on this stage, bring broth to a boil.
- Once boiling, add in all in raw mats (the boiled bones, sweet potatoes, bananas, the spices, the "patis" etc.) from the sautéing pan into broth.
- Continue boiling for another 2 minutes.
- Before end of 2 minutes, scoop 2 pieces each banana & sweet potato.
- Crush to paste consistency and pour back unto boiling broth. (this system gives extra flavor & a bit of viscosity to soup.)
- Pour in other veggies. Turn off stove.
- Veggies will be half-cooked but crunchy.
- Season with additional “patis” and/or black pepper if so desired.
- Serve to loved ones a dish that is so healthy and highly economical.
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Login to rate this recipeTime to create “austere” but mega healthy dish that our “schoolers” will enjoy for lunch or lay-in center during family talks over dinner. The cooking method is different in which sequence is hereby exposed to deliver desired flavor extraction from ingredients. Get your cleavers (chopping knives) ready.