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Bas-Uy 2


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


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
  • oil
  • fish sauce
  • freshly ground black pepper


  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.