I’m neither a foodie nor a pro-chef but I really like
cooking my own food. I like to have control on the spices and the taste. You
have to excuse me but for the lack of a better name on some of the recipes and
because almost all of them are a bit experimental (tantsahan lang), I’ll just call them the “Pacham Series” (Pacham, a Filipino term short for Pa-tsamba
or having to depend on luck/chance). I think this blog would be the best
way to immortalize these recipes, don’t you think?
Well to start off, here’s
one for pork belly lovers. Pork belly or liempo
has this distinct flavour in it so the spices blend well. This can serve
3-5. You can just adjust the chilli depending on how spicy you want it to be.
Update: My cousins said it taste just like adobo. So this maybe just a version of adobo then. hehe..
Update: My cousins said it taste just like adobo. So this maybe just a version of adobo then. hehe..
Ingredients:
½ kilo Pork Belly (liempo) cut into 3 inches slices
1 tie of string beans cut into 1 inch slices
5 medium-sized potatoes, quartered
5 cloves of garlic, chopped
1 medium-sized red onion, sliced
3 spoons Sugar
4 pcs of siling haba,
chopped (or use any kind of chilli)
¼ cup of soy sauce
¼ cup vinegar
Salt & Pepper to taste
5 ½ cups Water
** I thought of adding in 1 cup of Pineapple Chunks but I don’t
have it then so maybe some other time.
Procedure:
1)
In a deep frying pan, mix 5 cups of water, pork
belly, salt and pepper then leave it in medium heat until the water completely
evaporates. Stir once in a while. The pork’s fat should melt then.
2)
Fry the pork in its own oil until it’s a bit
brown on both sides. Stir constantly; you don’t want it to burn.
3)
Lower down the heat and sauté the onion, garlic,
and chilli with the pork for about 2 minutes.
4)
Add in the potatoes and stir for another 3
minutes.
5)
Toss in the String Beans with constant stirring
for another minute.
6)
Add in the soy sauce, sugar and ½ cup of water
(substitute pineapple juice with water if you have, also add in the pineapple
chunks).
7)
Reduce the sauce with constant stirring.
8)
Plate and Serve. Don’t forget to enjoy.