Boilar Boney-Boney Con Goolash (Boiled Pork Bones Dumped with Veggies)

Dante from www.jdantemorados.com shares this recipe for Boilar Boney-Boney Con Goolash (Boiled Pork Bones Dumped with Veggies).

Boilar Boney-Boney Con GoulashStart 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.

Boilar Boney-Boney Con Goolash (Boiled Pork Bones Dumped with Veggies)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Filipino, Main Course, Soup, Broth, Meat, Pork, vegetables
Cuisine: Filipino, Asian
Serves: 4
Ingredients
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)
SAUTEING SPICES, CONDIMENTS & 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
Instructions
  1. With just enough tap water to cover meat, boil “buto-buto” to desired tenderness. Remove from broth.
  2. Set aside drained meat & broth for later use.
  3. Heat EVOO and fry your bananas & sweet potatoes to almost well done state. Remove from oil & set aside.
  4. In the same frying pan, sauté onion till translucent.
  5. Add in boiled meat, fried banana & sweet potatoes.
  6. Tumble and mix well for 2 minutes.
  7. Add in “patis”, soy sauce, ground black pepper and salt.
  8. Tumble and mix well for 3 minutes to ensure full flavor absorption by meat.
  9. Add in more EVOO if need be.
  10. While on this stage, bring broth to a boil.
  11. 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.
  12. Continue boiling for another 2 minutes.
  13. Before end of 2 minutes, scoop 2 pieces each banana & sweet potato.
  14. Crush to paste consistency and pour back unto boiling broth. (this system gives extra flavor & a bit of viscosity to soup.)
  15. Pour in other veggies. Turn off stove.
  16. Veggies will be half-cooked but crunchy.
  17. Season with additional “patis” and/or black pepper if so desired.
  18. Serve to loved ones a dish that is so healthy and highly economical.
 

     

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