Cabbage and Cannellini Bean Stew
Cabbage and Cannellini Bean Stew is a dish I learned from my wife, its a dish made out of cabbage, cannellini beans and pork. I was asking her where did she got the recipe and from which province did it originated in the Philippines. She told me her father cooked it regularly during her childhood as it was believed to be a very nutritious dish, but like any bloke he was not an avid fan of vegetables and it was the wife who showed him how to eat them, so we guessed that it might be her mom who taught her dad this great recipe. As for the origin it might have an Ilocano origin (Ilocos, A Northern Province in the Philippines) evident with the use of bagoong, a common ingredient in Ilocano cusine. I guess this is one of the lesser known dishes in the said region or maybe a kept family recipe as I never had encountered this dish before.
How aboout you do you have a family recipe that you can share?
- ¼ head purple cabbage, roughly chopped
- 1 large can cannellini beans
- 300g Pork belly, cubed
- 1½ cup chicken stock
- 2 large tomatoes, chopped
- 2 small shallots, finely chopped
- 4 cloves garlic, minced
- 3 tbsp Bagoong Monamon or Anchovy Paste
- fish sauce
- freshly ground black pepper
- In a wok add oil then brown evenly brown pork pieces, once done remove from wok then set aside.
- Add garlic and shallots then saute until shallots turn translucent. Add tomatoes the cook until soft.
- Add cabbage and stir fry for 1 minute.
- Add beans, chicken stock, bagoong and fish sauce (according to your liking, some bagoong brands is very salty), bring ot a boil then simmer for 10 minutes.
- Season with freshly ground black pepper.