Text 29750, 82 rader
Skriven 2009-10-12 14:38:00 av JIM WELLER (1:123/140)
Ärende: Filipino 2
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Pork Tocino (Sweetened Cured Pork) Recipe

2 lb pork loin with fat, sliced
1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre (saltpeter)

Filipino Tocino is a sweet pork dish that is traditionally served
for breakfast in the Philippines. Tocino is a Spanish word that
means bacon’or cured meat.

To make it, Filipino recipes call for using pork pigue or kasim,
which is just regular ham shoulder that's been sliced to a 1/4 inch
thickness.  This part is what makes it different…the spicing and
curing of the meat.  Various  recipes have a whole slew of
ingredients for this but basically its saltpeter, pepper, regular
salt, garlic, sugar, and some anise wine.  The individual slices are
then treated with this mixture and placed on top of each other in a
container, preferably refrigerated.  At the end of 3 days or so,
what remains is the kimchi of pork. The reddish color is from the
saltpeter and often makes it look like beef.  

Preparing it is nothing more than lightly frying it until it
caramelizes on the edges. Common serving will include egg and rice
on the dish as well. Tocino is quite tasty if one likes sweetly
coated meats similar to many Asian sweet & sour dishes.

Combine all the ingredients in a shallow pan except for the pork.
Sprinkle the mixture onto the pork and make sure that it is
distributed evenly. Pile the pork inside a container with a cover
and keep refrigerated for about 3 days to cure the pork.

To cook, just put a little water in a skillet and add the pork and
fry it until done.

From: www.pinoyrecipe.ne Posted by emjoven

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (AFA) Chicken Adobo
 Categories: Hawaiian, Filipino, Chicken
      Yield: 4 servings
 
  2 1/2 lb Chicken thighs
      4    Cloves fresh garlic, minced
    1/2 c  White vinegar
    1/4 ts Black peppercorns, cracked
      1    Bay leaf
      2 tb Soy sauce
    3/4 ts Salt
 
  Combine all ingredients into pot, coating chicken with the spices.
  Bring to a boil over medium heat, reduce to medium low heat.
  Cover and simmer to about 30 minutes or till tender.  You do NOT
  want you chicken to break up into little pieces.
  
  I like to serve with long rice.....soak long rice in hot water for
  a bout 15 minutes or till tender.  Just before serving chicken
  add noodles to chicken pot.  Stir gently and serve over rice.
  
  Aloha, Waialua Gal

  From: Waialuagal
 
MMMMM

Cheers

YK Jim


... Normal people scare me!

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