TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
after 15 minutes, add baking
soda.
Baking soda will hasten the
softening of the Pata skin.
Continue cooking.
If the water dries up and
Pata is not yet tender, add
another cup or more of
water.
The meat should not be very
tender. Drain when done.
Hang for 1 day or,
preferably place in the
refrigerator overnight to
make the skin dry.
Before frying, brush the rind
all over lightly with the
Patis and rub all over with a
little flour that has been
seasoned with salt and
pepper.
Deep fry until crisp and
golden brown and serve with
our dipping sauce, as shown
below
Dipping Sauce
Recipe
Mix 1 cup of Vinegar with 2
cloves of crushed garlic, half
of a finely chopped red
onion, a little salt, pepper
and 1 small hot chilli finely
chopped
Pork Asado
Serves 10
Ingredients
1 kilo pork
2 large potatoes, peeled and
cut into 6
1 large onion, peeled and cut
into cubes
1 head of garlic, peeled and
minced
1 tsp black pepper
3 cups of vinegar
4 Tbsp of cooking oil or lard
1 Tbsp salt
1 Bay leaf
2 Tbsp soy sauce
2 red and green peppers, deseeded
and cut into slices
4 Tbsp achuete juice
4 medium-sized tomatoes,
cut into small pieces
Preparation Method
Place the pork in a saucepan
and add the vinegar, pepper
and ½ the head of garlic.
Later, add the salt, bay leaf
and soy sauce. Allow it to
boil for 2 minutes.
Add 2 cups water and let
boil until pork is tender.
Fry the potatoes until
golden brown, and set aside.
Saute the garlic, onion, and
tomatoes, then add the pork
mixture, potatoes, and red
and green pepper and
achuete juice, to the mixture
and cook until done.
Serve hot
Roast crisp pork
belly with egg
fried rice
This crisp pork belly takes
Tang’s Kitchen Filipino recip e-book Page 61