Boilar Boney-Boney Con Goolash (Boiled Pork Bones Dumped with Veggies)
Prep time
Cook time
Total time
Recipe type: Filipino, Main Course, Soup, Broth, Meat, Pork, vegetables
Cuisine: Filipino, Asian
Serves: 4
  • 1 kilo “buto-buto”- chopped (throw-away bones of pork (or beef) with little lean, cartilage or tissues still attached)
  • 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)
  • 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
  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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