Bas-uy is a popular Ilonggo dish and like pinakbet there are many versions of this dish where different vegetables are widely used.
- 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
- fish sauce
- freshly ground black pepper
- In a pot heat oil then brown the pork liver. Remove from pot then set it aside
- Using the same pot, add more oil if needed then sauté garlic, onion and ginger.
- Add the pork then cook while continuously stir frying for 5 minutes.
- Add the tomatoes and continue to cook until tomatoes are soft.
- Pour in the pork stock then bring it to a boil, add the lemongrass then simmer for 30 minutes.
- Add the pork liver and chayote and cook for 8 more minutes.
- Add the spring onions then cook for 2 more minutes.
- Season with fish sauce and freshly ground black pepper, then serve.