Cilantro and Lime Cebuano Pork Tinola

Method

1. Before simmering, mix cilantro and lime zest into the broth. Stir well before proceeding.
2. Heat oil in a pot over medium heat. Sauté onion and garlic until fragrant.
3. Add pork belly and cook until browned. Stir in ginger and fish sauce.
4. Pour in water, bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add bok choy and cook for 5 more minutes. Season with salt if needed.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.