---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork and Chicken Tinola
 Categories: Chicken, Pork, Filipino, Soups
      Yield: 4 Servings
 
      1 lg Pork chop cut up into
           Serving pieces
      2 tb Cooking oil
      4    Thin round slices of ginger
           Cut into strips
      2 cl Garlic chopped
      1    Onion chopped
      2 tb Fish sauce
      6 c  Chicken broth
      2 c  Sliced and diced green
           Papaya (or chayote or long
           Upo squash or even potatoes
      1 c  Chile pepper leaves
           Salt and pepper
           MSG
 
  Heat cooking oil.  Saute the garlic then the onion and ginger.
  Add the pork and saute for 2 minutes then add the chicken broth.
  Saute until a little brown.  Add water and bring to a boil.  Then
  lower the heat and simmer till almost tender.  Add the papaya (or
  substitute chayote, upo or potatoes).  When cooked add the pepper
  leaves or baby bok choy.  Season with salt/pepper and fish sauce.
  When done have some fish sauce and lemon juice (50-50) on a small
  dish to use as condiment if the soup is not salty enough.  Saute
  some chopped garlic till golden an crispy and spread on top of the
  soup when serving on soup dish.
  
  From: Josefina Anita Brown-King (Bing)

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