Ginisang Pechay

Method

1. Separate the firm pechay stems from the leaves. Cut stems into 3 cm pieces and roughly cut the leaves so each can cook for the right time.
2. Heat oil over medium-high. Cook the pork for 5–7 minutes, breaking it up, until no pink remains, liquid evaporates, and it reaches 71°C.
3. Add onion and garlic, lower to medium, and cook 2 minutes until aromatic without scorching the garlic.
4. Add tomatoes and cook 3–4 minutes, pressing them, until softened and their juices coat the pork.
5. Add water, oyster sauce, and pepper. Scrape up browned bits and simmer uncovered for 2 minutes.
6. Add pechay stems for 2 minutes, then toss in leaves for 1–2 minutes until bright and wilted. If liquid pools, raise the heat rather than overcooking the leaves.
7. Taste before adding salt because oyster sauce is salty. Add only what is needed, remove from the heat, and serve with rice.