FILIPINO RECIPE (ILOCO)
INGREDIENTS:
1/ 2 kilo Pork loin cut into strips
1 Pork intestine or mesentery (Chicharon bulaklak) cut into strips
1 Pork lungs cut into strips
1 Pork liver cut into strips
1 Pork heart cut into strips
1/ 4 kilo Curdled pork blood
1/ 4 cup Garlic, minced
1 to 2 tbsp patis or fish sauce
1 to 3 tbsp Chinese leek/garlic chives (kutchay)
pork stock or water
STEPS:
• Soak the liver with vinegar
• Boil the curdled pork blood in a separate pot until black in color and tender. Remove it from the water and cut it into cubes.
• Put oil in a saucepot
• Sauté the chicharon bulaklak until golden brown
• Add the pork loin and cook it until tender
• Add garlic
• Add the heart and the lungs
• Remove liver from the vinegar
• Add liver and cook prok blood with the meat and pork innards and sauté it for 1-2 minutes.
• Add the patis make sure to spread it evenly. Avoid stirring after adding the patis.
• Let it simmer until you can smell the fish sauce.
• Stir for awhile then add water enough to cover the meat.
• Let it boil for 5 to 10 minutes.
• Add the garlic chives before serving it.
NOTE:
Lomo-lomo must be salty and garlicky enough for your taste. If it is too salty just add water or pork stock.
FILIPINO RECIPE (ILOCO)
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