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1. Simmer pork in water for 45 minutes.
2. Add onion, garlic, bay leaf, peppercorn and potato and simmer for another 15 minutes.
3. Season with MAGGI MAGIC Pork. Stir in pechay, cabbage and spring onion. Transfer into a serving bowl and serve immediately.
4 – 6 servings
Blanching meat is when meat is combined with water, brought to a full boil, immediately drained and quickly rinsed. This step removes impurities (scum) from the meat resulting to a clear and clean-flavored broth.
For healthy eating, season the broth enough to lessen the need of a salty dipping sauce on the side.
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1/2 kg pork belly with ribs, cut into pieces, blanched
5 cups water
1 pc onion, quartered (50g)
4 cloves garlic, crushed (20g)
1 pc bay leaf
1 tsp black peppercorn
1 pc potato, cubed (100g)
2 sachets MAGGI MAGIC Pork
1 bundle pechay, separated and rinsed (100g)
1/4 head cabbage, sliced (100g)
2 stalks spring onion, cut into pieces (10g)