Pork Tinola

Pork Tinola is a Filipino pork and ginger soup dish. This is best served with white rice.


Pork butt 2 Pound , cubed
Fresh spinach 1 Bunch (100 gm) , cleaned
Chayote 2 Medium , wedged
Ginger 20 Gram , julienned
Yellow onion 1 Medium , sliced
Garlic 5 Clove (25 gm) , crushed
Fish sauce 2 Tablespoon
Beef broth 32 Ounce
Rice washing 4 Cup (64 tbs)
Ground black pepper 1/2 Teaspoon
Cooking oil 2 Tablespoon



1. In a large pot, pour in the oil and let it heat. Add in the garlic and sauté followed by the ginger, sauté for a few seconds and add in the onion. Cook until the onion is soft.

2. Add in the pork and cook for 5 minutes or until browned. Season with black pepper and stir well.

3. Pour in the beef broth and bring to a boil.

4. Pour in 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender.

5. Add in the remaining rice washing once the pork is tender. Allow to reboil.

6. Add in the chayote and cook for 5 minutes.

7. Pour the fish sauce and stir, followed by the spinach. Cover the pot and turn the heat-off. Let the residual heat cook the spinach.


8. You can serve this soup with steamed rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 789Calories from Fat 206

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1130 mg47.08%

Total Carbohydrates 106 g35.3%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet