Pork Tinola

Method

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