Warabi With Pork

Stanley Abe

• 1/2 T oil
• 2 slices ginger, crushed
• 2 large cloves garlic, crushed
• 1 large ripe tomato
• 1 bunch warabi, cut approximately 1 1/2 to 2″ in length
• 3/4# belly pork, sliced thin, preferably with skin on)
• 1/2 cup chicken broth
• 2-3 T Patis

1. Fry garlic and ginger in oil till slightly brown.
2. Add pork and continue to brown.
3. Add 2 to 3 T Patis and chicken broth.
4. Break tomato in half and cook in broth in covered pot.
5. When broth begins to bubble, turn heat down.
6. Remove tomato skin (it should come off easily) and continue to simmer until tomato is practically dissolved.
7. Turn heat to high and add warabi.
8. Cook until it comes to a boil.
9. Take off from heat immediately.
10. More patis may be added according to each individual’s taste.