Boilar boney-boney con goolash (boiled pork bones dumped with veggies)

Main Dish

4 servings

Easy

1 h 15 m

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BOILAR BONEY-BONEY CON GOOLASH (Filipino: Pinakuluang Buto-Buto Tinambakan ng Gulay) (English: Boiled Bones Dumped with Veggies) Start 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 whi

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

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Preparation

• With just enough tap water to cover meat, boil “buto-buto”
  to desired tenderness. Remove from broth.Set aside drained meat & broth for later use. Heat EVOO and fry to almost well done state your bananas & sweet potatoes. Remove from oil & set aside.
• In the same frying pan, sauté onion till translucent. Add in boiled meat, fried banana & sweet potatoes. Tumble and mix well for 2 minutes.
• Add in “patis”, soy sauce, ground black pepper and salt.
  Tumble and mix well for 3 minutes to ensure full flavor absorption by meat. Add in more EVOO if need be.
  While on this stage, bring broth to a boil.
• Once boiling, add in all in raw mats from the sautéing pan into broth. Continue boiling for another 2 minutes. Before end of 2 minutes, scoop in 2 pieces each banana & sweet potato.
  Crush to paste consistency and pour back unto boiling broth.
  (this system gives extra flavor & a bit of viscosity to soup).
• Pour in other veggies. Turn off stove. Veggies will be half-cooked but nutritively crunchy.
• Season with additional “patis” and/or black pepper if so desired.
• Serve to loved ones a dish that is so healthy and highly economical.

TheFoodCritic

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