Распечатать
E-mail
 |
Ингредиенты
- 1 kilo lean pork
- 1 kilo pork liver
- 1 cup fresh pork blood
- 1 cup of crushed ginger
- 1 head garlic, crushed
- 2 medium sized onion
- 1 cup patis or fish sauce
- 10 pcs long green chilies (siling pangsigang)
- 1 cup bird eye chili leaves (dahon ng siling labuyo)
View Full Recipe at Panlasang Pinoy
%3C/p%3E%3Cp%3ESeptember%2016th,%202013%3C/p%3E%3Cp%3EBatchoy%20is%20a%20well%20known%20Filipino%20soup%20and%20it%20originates%20in%20Ilo-ilo.%20This%20version,%20the%20batchoy%20tagalog%20is%20one%20of%20the%20variants%20and%20this%20recipe%20has%20a%20unique%20and%20authentic%20flavor%20because%20the%20meat%20is%20smoked%20before%20cooking,%20don%E2%80%99t%20have%20noodles%20and%20with%20the%20addition%20of%20pork%20blood.%20I%20think%20this%20recipe%20will%20be%20a%20great%20addition%20to%20your%20menu%20specially%20on%20birthdays%20or%20other%20occasions.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EHow%20to%20cook%20batchoy%20tagalog:%3C/p%3E%3Cp%3ELight%20up%20a%20small%20amount%20of%20charcoal%20and%20wood%20chips%20in%20a%20grill%20with%20cover.%3C/p%3E%3Cp%3ESmoke%20the%20pork%20and%20the%20liver.%20Use%20cold%20smoke%20technique%20for%20this%20dish.%3C/p%3E%3Cp%3ESmoke%20for%20at%20least%20one%20hour.%3C/p%3E%3Cp%3ECut%20smoked%20pork%20and%20liver%20into%20strips.%20Set%20aside.%3C/p%3E%3Cp%3EIn%20a%20wok,%20saute%20garlic,%20onion%20and%20ginger%20at%20the%20same%20time.%3C/p%3E%3Cp%3EStir%20fry%20for%20a%20few%20minutes%20until%20the%20onion%20is%20cooked%20and%20turns%20brown.%3C/p%3E%3Cp%3EAdd%20the%20pork%20and%20liver%20and%20stir%20fry%20for%20a%20few%20minutes%20until%20broth%20comes%20out%20of%20the%20meat.%3C/p%3E%3Cp%3EPour%20the%20fresh%20pork%20blood%20and%20season%20with%20fish%20sauce.%3C/p%3E%3Cp%3EMix%20for%20a%20while%20until%20all%20the%20ingredients%20are%20covered%20with%20pork%20blood.%3C/p%3E%3Cp%3ECover%20the%20wok%20and%20cook%20until%20all%20the%20liquid%20evaporates.%3C/p%3E%3Cp%3EThen%20transfer%20all%20the%20meat%20contents%20of%20the%20wok%20to%20a%20big%20heavy%20pot%20that%20can%20hold%20about%205%20liters%20of%20liquid.%3C/p%3E%3Cp%3EPour%204%20liters%20of%20water%20in%20the%20pot%20and%20cover.%3C/p%3E%3Cp%3ESimmer%20for%20at%20least%2030%20minutes%20or%20until%20the%20meat%20is%20tender.%3C/p%3E%3Cp%3EThen%20add%20the%20green%20chilies%20and%20chili%20leaves%20and%20turn%20off%20the%20fire%20immediately.%3C/p%3E%3Cp%3EThe%20heat%20of%20the%20dish%20will%20cook%20the%20chili%20and%20the%20leaves%20so%20it%20will%20look%20presentable%20and%20not%20overcooked.%3C/p%3E%3Cp%3EYou%20can%20serve%20it%20on%20a%20clay%20pot%20to%20make%20it%20a%20more%20authentic%20Filipino%20cuisine.%3C/p%3E%3Cp%3ETry%20Other%20Recipes%20:%3C/p%3E%3Cp%3ECold%20Smoke%20and%20Liquid%20Smoke%20Process%3C/p%3E%3Cp%3ESmoking%20meat%20is%20a%20way%20to%20add%20authentic%20country%20flavor%20and%20aroma%20to%20a%20dish.%20This%20procedure%20I%20...%3C/p%3E%3Cp%3EDinuguan%20Sausage%20(Smoked%20Pork%20Blood%20Sausage)%3C/p%3E%3Cp%3EBlood%20sausage%20or%20blood%20pudding%20is%20not%20common%20among%20Philippine%20cuisine.%20Only%20dinuguan%20or%20pork%20...%3C/p%3E%3Cp%3EBagnet%20(Crispy%20Pork%20Belly)%20with%20Pork%20Blood%20Dip%3C/p%3E%3Cp%3EBagnet%20is%20the%20Ilokano%20version%20of%20one%20of%20our%20favorite%20Filipino%20dish%20called%20lechon%20kawali.%20The%20...%3C/p%3E%3Cp%3EBy%20Blogsdna%3C/p%3E){kind=link}