Bas-Uy

Bas-uy is a popular Ilonggo dish and like pinakbet there are many versions of this dish where different vegetables are widely used.

Philippines consist of 7,600+ islands and each island is quite different to each other with 175 dialects at least 183 Ethnic Groups, I think this is one of the most diverse countries in the world. Just imagine that diversity, how many cuisines does the Philippines have? To be honest I am not sure but I know several of them.

Each cuisine is quite special and there is a unique factor that defines the cuisine, for example Bicolano cuisine is known for its chillies and coconut milk, Kapampangan cuisine is known for its similarity to the Spanish cuisine and the use of offal, and Ilocano cuisine is known for its use of exotic vegetables and is soupy instead of saucy compared to the common dishes in the Philippines. Today we will feature a dish from the Ilonggo cuisine which is Bas-uy.

Bas-uy is a popular Ilonggo dish and like pinakbet there are many versions of this dish where different vegetables are widely used, the only main stay is at least the pork, liver, lemongrass and a vegetable that is from a squash or gourd family. Usually enjoyed in the breakfast (yes you read that right) with rice and dried fish.

Like I mentioned above you can use any gourd or squash vegetables but the most common ones are sayote (chayote), up(bottle gourd), patola (luffa) and green papaya but for our recipe today we will be using chayote.

Bas-Uy

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Bas-uy is a popular Ilonggo dish and like pinakbet there are many versions of this dish where different vegetables are widely used.

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Ingredients

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• 2 pieces large chayote, sliced
• 400 g pork shoulder, thinly sliced
• 150 g pork liver, thinly sliced
• 2 tomatoes, sliced
• 4 stalks spring onions, chopped
• 1 thumb ginger, julienned
• 1 white onion, finely chopped
• 6 cloves garlic, minced
• 2 stalks lemongrass, pounded and tied together
• 6 cups pork stock
• oil
• fish sauce
• freshly ground black pepper

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Instructions

1. In a pot heat oil then brown the pork liver. Remove from pot then set it aside
2. Using the same pot, add more oil if needed then sauté garlic, onion and ginger.
3. Add the pork then cook while continuously stir frying for 5 minutes.
4. Add the tomatoes and continue to cook until tomatoes are soft.
5. Pour in the pork stock then bring it to a boil, add the lemongrass then simmer for 30 minutes.
6. Add the pork liver and chayote and cook for 8 more minutes.
7. Add the spring onions then cook for 2 more minutes.
8. Season with fish sauce and freshly ground black pepper, then serve.

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