Pork Bola Bola Soup With Misua And Patola Recipes

MISWA AT PATOLA SOUP

Steps:

• Cut off both ends of the patola and discard. Using a vegetable peeler, peel the skin. Slice the peeled gourd crosswise into about 1/4-inch thick.
• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add pork and cook, breaking apart with the back of a spoon, until lightly browned.
• Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming any scum that may float on top.
• Lower heat and cook for about 10 minutes or until pork is tender.
• Add patola and cook for about 3 to 5 minutes or until tender yet crisp.
• Add miswa noodles and cook for about 1 to 2 minutes or until softened.
• Season with salt and pepper to taste. Serve hot.

PORK BOLA-BOLA SOUP WITH MISUA AND PATOLA RECIPE

Steps:

• In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour. Mix thoroughly until all the ingredients are well incorporated. Set aside.
• Heat a cooking pot and pour-in oil.
• When the oil is hot enough, sauté the garlic and remaining onions.
• Add the beef broth and fish sauce and let boil
• Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then drop in the boiling one after the other. Cook for 10 minutes.
• Add the patola and cook for 2 to 3 minutes.
• Put-in the misua and cook for 1 to 2 minutes while gently stirring.
• Turn off heat and garnish with green onion. Transfer to a serving bowl and serve!

BOLA-BOLA

Steps:

• In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Shape mixture into 1-in. balls. In a deep cast-iron or electric skillet, heat oil to 375°. Fry meatballs, a few at a time, until golden brown on all sides, 2-4 minutes. Drain on paper towels. If desired, serve with banana ketchup and garnish with green onions.