Pork Giniling with Liver Spread

Ingredients:

500 grams ground pork(giniling)
1 small can liver spread
2 pieces medium-sized potatoes, peeled and finely diced
3 gloves garlic, minced
1 onion, chopped
2 pieces medium-sized tomatoes, chopped
1/2 cup soy sauce
1/2 tablespoon grind pepper
salt and sugar to taste
5 tablespoons vegetable oil

1/4 teaspoon dried chili flakes(optional)
1 medium-sized red bell pepper, diced(optional)
3 pieces bay leaves(optional)

Procedures:
Part 1
1. In a pan, heat oil and fry the potatoes until slightly brown. Set aside.

Part 2
1. In a same pan, heat oil and saute garlic, onion and tomatoes then add ground pork and cook until light brown.
2. Add liver spread, soy sauce, bay leaf, chili flakes and pepper then cook for 3 minutes.
3. Adjust seasoning according to taste. Stir occasionally.
4. Add fried potatoes then cook until almost dry and start to render oil.
4. Remove from heat then transfer to serving bowl then serve with steamed rice.

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Pork Dinuguan(Pork Blood Stew)

Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, pepper and vinegar. It is recognizably thick and dark. Some use crispy pork as alternative meat and cook until the blood dry. But it makes more special when adding chicharon.

INGREDIENTS:

1 kilo pork(liempo or pork loin or pork belly); cut into small cubes.
Add pork innards such as ear and intestine. (optional)
3-4 cups pork blood (Some used beef blood)
4 garlic cloves; crushed and minced
1 small onion; minced
1 thumb-sized ginger; minced
3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 tablespoon fish sauce(patis) or 1 teaspoon salt
MSG(vetsin);(optional)
4 teaspoon brown sugar
1 teaspoon ground pepper
1 tablespoon cooking oil

PROCEDURES:

1. Simmer pork for 30 minutes, remove scum that rises to the surface. Save the broth.
2. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
3. Add pork and continue sauteing until color turn to brown.
4. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 5 minutes until absorb the seasoning.
5. Add broth, simmer and bring to boil.
6. Pour pork’s blood , stirring occasionally to keep the mixture from curdling for 5 minutes.
7. Add vinegar and bring to boil without stirring.
8. Add sugar and long peppers. Adjust seasoning with salt, MSG or fish sauce according to taste.
9. Simmer for 10 minutes.
10. Remove from fire and serve hot with chicharon(Chicharrón) and puto(sweet rice cake)!

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Papaitan

"Papaitan" or "pinapaitan", for those who don’t know is a sampalok and bile flavored stew of tripes and innards. It is either an ox or goat. (baka or kambing). This dish is popular with those who love drinking liquor. It is one of the mainstay dish of restaurants along the h-ways if you have ever traveled up north or Ilocos country. I know a lot of people want to know how to cook this dish. Cooking is fairly simple except that it require a lot of time to get the innards to get cook to tender especially the tripes, not unless you want to use the pressure cooker but you won’t get the same tastiness with slow cooking.

When buying just ask the butcher it is for papaitan and most likely he knows what it is, so he will be giving you a set complete with diluted bile. Here are some tips in cooking papaitan. Wash thoroughly. Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing. Add bile small amount at a time so with sampalok. Until you get the correct sourness and bitterness.

Ingredients:

1 k. ox tripe/innards
1/2 c. diluted ox bile
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper

Cooking procedure:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.

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