From the recipe collection
Binayabsan nga Baboy
Ilonggo pork slowly braised with young guava leaves, ginger, onion, and coconut vinegar until tender and glossy with rendered fat.
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 5–6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wash the young guava leaves one by one, checking the undersides for grit or insects. Tear half of the leaves once and leave the rest whole.
- Combine the pork, guava leaves, onion, ginger, vinegar, water, salt, and pepper in a clay pot intended for stovetop use or a heavy saucepan.
- Bring to a boil over medium heat and leave undisturbed for the first 3 minutes so the sharpest vinegar vapour dissipates.
- Stir once, lower the heat, cover, and simmer for 45–60 minutes, turning the pork every 15 minutes.
- Add hot water a few tablespoons at a time only if the pot becomes dry before the meat is tender.
- Uncover and continue cooking until the pork is fork-tender, the liquid has reduced to a light glaze, and rendered pork fat begins to surface.
- Taste the sauce. It should be savoury, gently sour, and perfumed by guava leaves without a harsh or bitter finish.
- Rest for 10 minutes, skim excess fat if desired, and serve with rice.