RECIPE: Pinakbet Tagalog

I am not sure if I'm calling it right, but according to my mom, "Pinakbet" has a lot of version.  There Pinakbet na Ilocano and our version is Pinakbet Tagalog.  That is what I will share with you today.

Ingredients:

2 strips of pork belly (liempo) cut into bite size

5 small pieces of baby ampalaya (bitter melon / bitter gourd)

5 string beans (cut into small pieces about 1 inch)

5 pcs of okra (cut off the head and the tip and slice into half)

5 small pcs of baby eggplant (cut into small pieces)

1/4 of squash / pumpkin (peel and cut off into small pieces)

half clove of crushed garlic

1 medium size sliced onion

2 medium sized of ripe sliced tomatoes

3-5 tbsp of strained anchovy ("bagoong na isda")

white pepper (optional)

cooking oil

1 cup of water

Step 1: Heat and oil the pan under medium heat. Saute garlic, onion and tomatoes with at least 1 minute apart.  Add the pork and 1/2 cup of water then simmer it for 5 minutes or until the water evaporates.  

Step 2: Add the anchovy little by little (warning: the anchovy could smell funky so ensure that all windows are open while cooking).  Let the pork absorb the flavor of anchovy.  Add the other 1/2 cup of water and simmer it for 2 minutes.

Step 3: Add the squash and simmer it for another 2 minutes.  Then add ampalaya, eggplant together and simmer it for another minute. Do not stir too much so it won't taste.  Add the rest of the vegetables and simmer it for another 1 minute.  Add the pepper

Step 4: Taste it.  If  it's too salty for your taste, add a little bit of water (about 1 tbsp at a time) then just simmer it for a minute.  Once cooked do not cover it so the vegetables will not be overcooked.

Did you try cooking Pinakbet?  Let me know your experience.

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RECIPE: Pork Estofado

This recipe is a long wait.  I always have this notion that Estofado is a difficult recipe as I only eat it during reunions or fiesta during my childhood.  So, i thought that this recipe is a special recipe that needs much time and attention.  Then I tried it with the assistance from my grandmom-in-law.  I tasted the best Estofado made by her. Never did I realize that it can be done in 4 easy steps and on a working night.

Ingredients:
500 g. of mix of pork liempo and pork shoulder cut into small cubes (you can only 1 pork part as you prefer)
1/2 cup of water
1 clove of garlic
medium size onion
medium size carrot sliced into cubes
5 pieces of plaintain  = "saging na saba"  (more if you want) cut into halves
2 tbsp soy sauce
2 tbsp vinegar (or apple cider)
1/4 cup brown sugar (or white sugar)
ground pepper
salt to taste

Step 1:  Saute garlic, onion and pork.  when pork turns brownish, put the water to boil. Simmer it for 30-45 min or until the pork is tender.  Add water if needed. Do not let it drain and run out of water.

Step 2: Once the pork is tender, put the soy sauce and let simmer for 2 minutes.  After, put the carrots and let it simmer.  

Step 3: Once the carrots are soft. put the vinegar, sugar, salt and pepper and let it simmer for 1 minute. Then put the plaintain and simmer it for another minute.

Step 4: Taste it, if you prefer to be more sweet, add more sugar. If you prefer a little bit salty, add more salt.

How was your experience cooking Estofado? Let me know by leaving a comment below.

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RECIPE: Pork Pares

For a long time I have been asked by hubby to cook Pares.  Normally, Pares is made of beef and I'm not a big fan of beef.  So I set this idea in one corner for a long time.  Just recently,  I saw the star anise in our cupboard and remember his request.  So finally I bit the bullet and cook it for the first time..only that I use pork where I am more comfortable to cook with.  

Ingredients:

500g pork shoulder

water to boil (enough to cover the pork with water)

salt to taste

2-3 tbsp cooking oil

1 clove crushed garlic

1 medium sized onion (sliced)

few drops seasoning or soy sauce

1 star anise

1 pork cubes (optional)

3 tbsp sugar

ground pepper to taste

salt to taste

Step 1: Bring the water to boil.  When the water start to boil, put the uncut pork and put a little salt. Let it simmer for 1 hour or until the meat is tender.  When the meat is done, remove it from the water and let it cool. When it's cold, cut the pork into small chunks and set it aside.  Do not throw the pork stock

Step 2: Heat a separate pan, put the cooking oil.  Saute garlic, onion then the pork chunks and simmer it for a 1-2 minutes.

Step 3: Add in your preferred amount of pork stock(water from boiling the pork). Put star anise, pork cube, pepper and seasoning for coloring. Once it's starting to boil, add-in the sugar and stir.  Let it simmer for 3-5 minutes. 

Step 4: Taste and see if you need to adjust according to your preference. Then that's it!

You can cook garlic rice to pair it with the Pork Pares.  But because I don't have that much time to cook on a weekday, steamed rice is just as perfect.  Enjoy!