Sinampalukan Na Kilawing Baboy (Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)

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SINAMPALUKAN NA KILAWING BABOY
(Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)
The night was young and raining and windy.
Got some leftover of the “Garlic-Thyme-Pepper Crusted Pork Belly” last posted.
Perfect for finger food (“pulutan”)  to pair with my 2 cans of pale pilsen.
What else is there to wish for?
Concocted this type of “kilawin” (raw fish or meat in spicy vinegar blend)
in my college days. Thought of re-making anew.
For the super health conscious…for once, indulge.
You will love its delicate piquancy that goes well
with tamarind soup mix powder boiled belly.
Salty-sour-piquant side dish.
INGREDIENTS:
MEAT:
½ kilo de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long
(good for 4-6 pax)
BOILING MIX:
enough tap water to cover top of sliced “liempo”
1 pack “sinigang mix” (tamarind soup mix powder)
8 cloves crushed, finely chopped fresh garlic
2 medium red onion, finely chopped
10 grams salt
3 grams ground black pepper
FLAVOR ENHANCER BLEND:
80 ml. cane vinegar
30 ml. calamansi (lemon) juice
5 grams salt
3 grams cracked black pepper
6 pieces finely chopped “labuyo” (bird’s eye red pepper)
4 pieces medium “siling pansigang” (banana pepper or chili finger),
finely sliced sideways
2 pieces large red onion finely chopped
PROCEDURES:
1.    In suitable pot, put sliced pork and ALL ingredients of boiling mix.
Boil for 1 hour or until desired tender-ness is attained.
When done scoop boiled pork, drain and put in your serving plate. Set aside.
2.    In a bowl, mix in ALL ingredients of flavor enhancer blend.
Pour unto boiled liempo in plate. Toss and tumble well.
3.    Serve your “pulutan” (finger food) or “ulam” (viand)
with pride knowing your “kilawin” is differently full-flavored.

Pata Tim (Stewed Chinese Flavored Pig’s Front Hock Processed The Western Way)

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PATA TIM
(CHINESE-FLAVORED STEWED PIG’S FRONT HOCK
PROCESSED THE WESTERN WAY)
Of Chinese origin,
PATA TIM
has been modified into various presentation,
ingredients’ mix and cooking style.
I grew up in a family where one of its variations…
“Paksiw Na Pata”
(Filipinos’ vinegar based stewed hock)
was served once a month.
Succeeding recipe will NOT make use of
“bulaklak ng saging” (banana blossom)
but just carrots & shiitake mushroom that Westerners love.
This recipe has been adopted by many friends-cooks,
adding little tweaks, for their signature secrets.Pangs (my spouse) and I labored on these 2 dishes:
a different “PATA TIM’ & the technologically innovated
U.S. BEEF MECHADO, (for next posting)
nights before, to serve to our kids and grandkids
out on weekend of June 28 & 29 to Subic Bay,
Olongapo City, Phils. for their 5i50 triathlon
In mind, well prepared offerings over steamed rice
will surely perk their stamina up
in time for next day’s arduous match.
Try.
Your family will love this
“DIFFERENT PATA TIM”

 

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PATA TIM
(CHINESE-FLAVORED STEWED PIG’S FRONT HOCK PROCESSED THE WESTERN WAY)
Ingredients
  • 1 piece fully cleaned pig’s front hock – with still a little of trotters attached but hooves cut off
  • (USA and Canadian front hocks command higher prices than back for they are meatier)
  • ANTI-FOUL SMELL BOILING SOLUTION:
  • Enough tap water to cover entire hock in a casserole.
  • 20 ml. any red wine
  • 3 grams salt dissolved well
  • PRESSURE COOKER SOLUTION:
  • Enough tap water to cover pre-boiled hock.
  • 40 ml. soy sauce
  • 3 grams salt
  • 20 grams brown sugar
  • 3 grams crushed black pepper
  • 6 cloves crushed garlic
  • 5 pieces star anise
  • 2 pieces sliced “labuyo” (bird’s eye chilies)
  • OVEN TOASTER’S SEARING MIX:
  • 15 ml. palm oil (or palm olein)
  • 6 cloves crushed garlic, finely chopped
  • FINAL SAUCE MIX:
  • 200 ml. of left over Pressure Cooker Solution.
  • 1 medium carrot sliced
  • 5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
  • 10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
  • 3 grams chili powder
  • (NOT chili pepper powder. Chili powder contains 5 or more
    spice-herb combination plus salt while Chili Pepper Powder
    is just the powder presentation of that particular chili pepper).
  • 20 ml. soy sauce
  • 15 grams brown sugar
Instructions
  1. Bring to boil your well blended anti-foul smell boiling solution
  2. Once boiling starts, set timer and boil for 20 minutes.
  3. Discard water. Set aside hock.
  4. In pressure cooker, add in ALL ingredients tumble thoroughly until no lumps are evident.
  5. Lay pre-boiled hock, cover, attach nozzle and start under medium heat.
  6. When whistling starts, pressure cook for 30 minutes.
  7. Done…subject pressure cooker to running tap water, when whistling stops slowly remove nozzle-open cooker.
  8. Remove hock set aside including pressure cooker solution.
  9. Rub palm oil of the oven toaster’s searing mix unto all sides of hock.
  10. Rub crushed garlic as well. Lay unto toaster pan.
  11. Set toaster to high temp, ensuring top heating rod is in fiery-red state, wedge toaster pan in topmost slot for quick searing.
    Toast for 10 minutes each side.
  12. While you are on this searing stage, in a pan, heat the 200 ml. leftover pressure cooker solution.
  13. Add in sliced carrots, drained shiitake mushrooms, chili powder, soy sauce and brown sugar. Boil for 2 minutes.
  14. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens.
    Make your desired adjustments on saltiness & sweetness level, should you wish.
  15. Lay seared hock unto plate and pour in your sauce.
  16. Garnish. Serve. Watch your family’s happy smiles.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Ultra healthy “Dulong” topped Ampalaya Salad.

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Healthy “DULONG” Topped…AMPALAYA SALAD
(SILVER FISH TOPPED BITTER GOURD SALAD
…kids will enjoy munching)
Diabetic or not,
side to your fried favorite,
or as pre-main course taste neutralizer,
this mega healthy salad will fit in to your desired preference.
My “comfort” always ready “pica-pica”
each time I yearn to commence the night with red wine.
Be ready. With this “innovated” prep sequence,
even your kids will love to munch this to no end.
INGREDIENTS:
1 piece extra large ”ampalaya” (bitter gourd),
de-seeded and sliced sideways.
1 large cucumber, de-seeded and cut to small pieces
1 green mango de-skinned, de-seeded cut to small pieces
(the more “asim” (sour) your mango the better)
2 fresh red tomatoes each sliced to 4
30 grams “fried Dulong” (fried silver fish)
BITTER-REDUCER SOLUTION:
Enough tap water in bowl to cover “ampalaya” slices
15 grams salt dissolved well in above mentioned “ampalaya” water
15 ml. “patis” (fish sauce)
(In this solution, salt reduces bitterness of “ampalaya” by 30-50%
while “patis” imparts fish flavor to it)
VINAIGRETTE:
50 ml. EVOO (Extra Virgin Olive Oil)
30 ml. Apple Cider Vinegar
20 ml. honey
3 grams yellow mustard
2 grams salt
2 grams ground black pepper
PROCEDURES:
1.   After giving a little tossing & mixing to your bowl of
“ampalaya” slices in bitter-reducer solution,
refrigerate for 2 hours.
2.   Combine all ingredients of your vinaigrette
and whisk thoroughly, Set aside.
3.   In a mixing bowl, summon from ref your
“de-bitterized ampalaya”
add in cucumber, mango, tomatoes and “fried dulong”.
4.Mixing thoroughly, pour in your “vinaigrette”.
5. Give a little tossing…garnish…serve.

Create your own SISIG. Enjoy it 6 ways: as is, with rice, make into Roll, Crepe, Empanada or wrap in lettuce. 

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“SISIG”
“Sisig” (see’ seeg) is an original Filipino recipe started by folks
from the country’s northern part, Pampanga.
Often served as appetizer, on as is plain meat in sizzling plate,
as food to go along with beer, wine or liquor.
Modifications introduced by different regions rendered the delicacy
the status creating it a main course to go with rice meal.
To date, none that I know of, this preparation is somewhat similar or present in other countries.
Reason: the original recipe calls for the use of “char-grilled boneless pork mask” which,
I believe, is not at all sold out there.If yes, then great let’s proceed.My innovations: the use of other pork cut for lesser fat content
but still juicier & more tender to bite, the use of ingredients’ blend
other than those used in the original formula and
the technological sequence of preparation,
all contributing to a well rounded taste complemented by a different type of presentation
…in rolls, crepe or “empanada”.

Simple procedure attaining excellent taste and thereabout optimized
due to chronological production sequence.

So flattered am I when this innovation was actually approximated
(trying very hard) by no less than 5 restaurants in the Metro.

Smokey, vinegar-y & lemon-ly acidic, piquant with hints of onion, red cayenne and
cracked black pepper while crackling sound of seared pork skin fills your mouth
every tablespoonful encounter.
Highly recommended as “antipasto” for your cold ones.

And, again, I use the grammage system of prep by weight
not the volumetric cups & teaspoons.
Pound the weighing scale to your tabletop once more.

Servings: 20-25 X 50gram serving
Prep time: 45 minutes
Grilling time:  30 minutes
Total time:  1 hour 15 minutes
INGREDIENTS:
MEAT:
1 kilo skin-on pork mask if available
OR
1 kilo skin-on picnic shoulder (“kasim”)
¼ kilo lightly boiled chicken liver (semi cooked). Mash to a paste state. Set aside.
FLAVOR ENHANCERS:
Cane vinegar     70 ml.
Fine salt          5 grams
Cracked black pepper      2 grams
1 bulb large white onion finely chopped. Set aside ½.
1 clove garlic crushed. Set aside.
2 pcs “labuyo” (bird’s eye chilies) finely chopped.
soy sauce  50 ml.
palm oil        15 ml.
GRILLING & SERVING MEDIA:
griller
charcoal
Your OWN ROLL, CREPE SKINS or EMPANADA WRAPPERS

ROLL, CREPE & EMPANADA RECIPES:
Check out this PIZZA CRUST RECIPE by MELY MARAVILLA here:
http://melyskitchen.blogspot.com.br/2014/02/how-to-make-pizza-crust.html
and will make our OWN ROLL, CREPE & EMPANADA WRAPPERS:

1.    Using Mely’s recipe, just remove the YEAST and make your dough THINNER
…this will be your ROLL.
2.    Much much thinner, YEAST REMOVED and with 600 ml. evaporated milk,
60 grams butter and 8 pieces beaten eggs added to Mely’s recipe
(this will be like the consistency of a pancake flour blend-a viscous fluid):
and this will be for your crepe (or KREP).
Unto flat frying pan, pour 30 ml. of mix and flatten in a round-circular motion by a small rolling pin.
Brown a bit and there you have a crepe.
3.     Of Mely’s PIZZA CRUST RECIPE, get 100 grams dough,
dusting with little flour every now and then, flatten well to make it round.
This will be your Empanada wrapper.

PROCEDURES:
1.    De-hair and clean well meat.
Boil to “bite-friendly” tenderness but not to the point of disintegration.
2.    In fiery red charcoal, while tossing and tumbling boiled meat as needed,
grill enough to sear or turn skin dark brown.
3.    Slice and cut into 4 pieces per square inch. Set aside.
4.     In a suitable frying pan, heat palm oil.
Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent.
Remove or strain cooked solids. Set aside this “flavored oil”.
5.    In a bowl, in this sequence and while tossing constantly,
mix cut meat with chicken liver paste, toss well then pour in vinegar,
soy sauce, salt, black and “labuyo”. Mix well.
6.    In the same frying pan with “flavored oil” pour in meat mixture
and lightly heat tumbling well to avoid sticking to bottom of pan.
7.    Remove pan from heat and lastly, add in the other ½ chopped onion. Tumble.
8.    In still live charcoal or at direct fire from gas stove,
heat very lightly YOUR ROLL until little brown spots appear.
Lay flat unto plate and pour in 50 grams “Sisig”.
Add any combination veggies (cabbage & carrots etc.) you wish as ADD-ONs.
Roll as shown in picture. Cut into 2-3 pieces if desired.
Garnish. Serve.

OR, while heating YOUR CREPE in flat cooking ware, add in your “Sisig” 
and add-on veggies, roll as in picture. Serve.

OR, lay flat YOUR ROUND EMPANADA WRAPPER, fill in with 30-50 grams “Sisig”,
FOLD and cut to HALF-MOON effect…FRY…PRESTO!
You will be happy to serve your EMPANADA SISIG.

Piniritong Dinuguan (Fried Pork Mask Stewed in Hog’s Blood)

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PINIRITONG DINUGUAN
(FRIED PORK MASK STEWED IN HOG’S BLOOD)
“Dinuguan”
has been a signature Filipino dish since time immemorial.
Different regions and localities vaunt their own version of this recipe
which foreigners term as “chocolated pork”.
In view, no matter what variation nor modification is applied
in terms of ingredients or part of meat utilized,
they all boil down to: stewed pork with hog blood.
Making waves currently is the presentation that contains
“chicharon” (pork crackling) on top…aptly calling it
“Crispy Dinuguan”.
Veering away, this recipe’s technological cooking procedure
will NOT make use of “chicharon”
but desired crunchiness is attained.
INGREDIENTS:
MEAT:
1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces
BOILING BROTH MIX:
1 liter tap water
10 grams salt
3 grams cracked black pepper
10 ml. ginger juice
(This blend removes “lansa” (fishy-ness) of meat
and letting it absorb little flavor
otherwise not attained by boiling in just plain water)
FRYING & SAUTEING MIX:
30 ml. EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
3 small “siling pansigang” (banana peppers or chili fingers),
de-seeded and sliced into smaller pieces.
HOG’S BLOOD MIX:
1 kilo hog’s blood. Strain to get away from further coagulation
or lumping. Set aside.
100 ml. of leftover boiling broth mix
25 ml. cane vinegar
15 ml. soy sauce
FLAVOR ENHANCERS:
80 ml. fresh milk or evaporated milk
10 ml. “patis” (fish sauce)
10 ml. ginger juice
4 pieces dried bay leaves
2 grams ground black pepper
OPTIONAL 3 grams MSG
PROCEDURES;
1.    In a suitable casserole, blend all ingredients of boiling broth mix.
2.    Add pork mask slices and boil to desired tenderness.
3.    Remove boiled mask, cut into smaller pieces.
4.    Set aside both pork mask pieces and
the leftover boiling broth mix which will be utilized later.
5.    In frying pan, under medium setting, heat EVOO,
fry garlic and sliced banana peppers for 1 minute.
6.    Add pork mask pieces, tossing constantly
and continue frying until they turn crispy (approx. 5-8 minutes)
7.    Using slotted ladle retrieve fried mask and set aside. This meat is done.
8.    In the same leftover frying/sautéing mix (oil), add in all ingredients of
hog’s blood mix. Transfer to another casserole if need be.
9.    CONSTANTLY STIRRING, (to avoid further blood coagulation) 
bring to a boil.
10.When boiling starts, add in ALL ingredients of the flavor enhancers.
Continue boiling for 1 minute adding
extra “patis” or black pepper or milk if so desired.
DONE. This is now your “DINUGUAN” without the meat.
11.When serving, pour unto bowl, add in desired quantity of fried pork mask,
mix a bit, garnish with “sili pansigang”
then serve with a smile and be PROUD of your creation.