Pork Loin in Ginger Soup, Tinolang Lomo

Pork Loin in Ginger Soup, Tinolang Lomo
Pork Loin in Ginger Soup is my version of tinolang baboy or tinolang lomo. Up north, in Ilocos the dish is just called lomo. In the original recipe, strips of pork loin sautéed with ginger are quickly boiled with water. Lomo soup is usually served at breakfast. This is a common practice when ever a hog is slaughtered at home backyards during fiesta celebrations. Slaughtering starts at pre-dawn, by early morning the pork loin are taken out and cooked for a warm soup breakfast for the butchers and cooks for the occasion.

Pork Loin in Ginger Soup

For my lomo soup version I cook it tinola style using chayote and topped with chili leaves. This is a good alternative to a regular chicken tinola, it is very quick to prepare and very healthy. Here is the recipe.

Ingredients:

1 kilo pork loin, cut into serving pieces
2 large size chayote, cut into wedges
2 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
3-5 pcs. siling haba
1 bundle dahon ng sili, chili tops
2 tbsps. peppercorns
1/4 cup patis, fish sauce
salt
cooking oil

Cooking procedure:

Pork Loin in Ginger Soup, Tinolang Lomo - Cooking Procedure

In a casserole sauté garlic, onion and ginger, add in pork loin and stir cook for 2 to 3 minutes. Add fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in peppercorns and bring to boil, simmer for 3 to 5 minutes. Then add in siling haba and chayote simmer for another 3 to 5 minutes or until chayote are cooked. Correct saltiness if required, add in dahon ng sili and cook for another 1 minute. Serve hot.

See other related lomo, pork loin recipe:


See other related tinola recipe:

Tinolang Manok sa Papaya
Chicken Halang Halang
Chicken Binakol
Tinowang Buntot ng Malasugi
Tinowang Isda
Tinowang Tanguige
Tinolang Halaan
Tinolang Tahong

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