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Dive into Two of the Philippines’ Top Comfort Foods photo by Bing Ramos (via Creative Commons)

Dive into Two of the Philippines’ Top Comfort Foods

by : Nicole Brown posted :

A tour of the Philippines is the best time to put your diet on a vacation as the best comfort dishes are always on offer for tasting. So put on a bib, pull up a chair and get ready to slurp, gulp and enjoy these fatty, rich and oh so comforting traditional Filipino dishes.


What a treat! Pork Menudo. photo by digipam (via Flickr)
What a treat! Pork Menudo.

Menudo

The Philippines has many fusion dishes that date back to its trade routes with various different countries and Menudo is a dish that has become a fusion favourite. Originating from Spain, Menudo is a Filipino star palate pleaser that will be found on every festive table during the holidays as well as during local celebrations.

Back in the day, the Spanish were the ones who introduced the concept of sautéing tomatoes, garlic and olive oil together as a starter to most dishes; this is the very same way that a Menudo base is made. And through the years, readily available items like bay leaves and annatto seeds were added to this Spanish stew making it truly Filipino.

So how do you make the stew? Check out this delicious recipe:


Menudo Recipe

Gather:

  • 2 pounds of pork
  • 1/4 pound of pig liver
  • 1 cup of diced potatoes
  • 1 medium cubed carrot
  • 1/2 cup of soy sauce
  • 1/2 lemon
  • 1 small chopped onion
  • 3 cloves of minced garlic
  • 1 teaspoon of sugar
  • 3/4 cup of tomato sauce
  • 1 cup of water
  • 4 hotdogs
  • 2 tablespoons of cooking oil
  • 2 dried bay leaves
  • salt and pepper to taste
  • 1. Start by marinating the pork in soy sauce and lemon. Throw it in the refrigerator to hang out for one hour.

    2. Then, heat the oil in the pan and sauté the garlic and onion. Once that’s ready, throw in the marinated pork from the refrigerator. Give it 5-7 minutes to brown

    3. Next, add the tomato sauce and water and let everything boil. Now is also the best time to add those bayleaves for added flavour.

    4. After allowing the stew to simmer for 30 minutes, add in the liver and hotdogs and cook for an additional 5 minutes.

    5. Now it’s time for the veggies, plop in the potatoes, carrots, sugar and salt/pepper. Stir as these cook for an additional 8-12 minutes

    Then, after everything is cooked and the meat is tender, this meal is ready for the dinner table!!


    Best paired with a beer, sisig is a treat not to miss! photo by Bing Ramos (via Creative Commons)
    Best paired with a beer, sisig is a treat not to miss!

    Sisig

    Menudo may be a national favourite but Sisig is the only dish to garner its own festival. Celebrated in December, the “Sisig Festival” takes place in Angeles City in Pampanga where the dish was originated in the Philippines and trademarked in 1974.

    So what is Sisig? It’s a sour salad that has cooked pig’s head parts marinated in a citrus/vinegar marinade seasoned with salt, pepper and other spices and then stir fried. The origin of the dish dates back to the 17th century but it wasn’t until 1974 where the Filipino version of added pork made the dish what it is today.

    Aling Lucing is considered the mother of Sisig as it was her version of the dish that has become the Filipino way of preparing it which is with chopped pig ears and cheeks seasoned in the trademark vinegar, calamansi juice and onions.

    So are you ready to take a bite of this delicious bar food? Check out this recipe:


    Sisig Recipe

    For braised pork:

  • 1 cup of Filipino soy sauce
  • 1/2 cup of coconut vinegar
  • 3 tablespoons of salt
  • 1 1/2 tablespoons of sugar
  • 1 teaspoon of whole peppercorns
  • 10 cloves of garlic
  • 1 pig ear
  • 1 pork jowl
  • 1/2 pork snout
  • 1/2 pork tongue
  • Sisig:

  • 1 tablespoon of chopped ginger
  • 5 cloves of chopped garlic
  • 4 chopped bird’s eye chile peppers
  • 1 diced onion
  • 1/4 cup Filipino soy sauce
  • 2 tablespoons of calamansi juice
  • 2 tablespoons of coconut vinegar
  • 4 eggs
  • 4 servings of cooked rice
  • 1. For the braised pork, add everything to a stock pot and boil for 1 hour and 30 minutes; basically until everything is soft but not completely tender. Then remove the pork and chill.

    2. Now start the sisig. Fire up a charcoal grill to high heat and grill the pork parts until the skin is crispy and slightly charred. Then, throw it in the refrigerator.

    3. Once cooled, dice the pork into small pieces and put aside while you sauté ginger, garlic, chiles and onions for around 1 minute. Then, add the pork and sauté for an additional 4 minutes to get all the flavors mixing.

    4. Finally, add the soy sauce, calamansi juice and coconut vinegar before dividing the sisig onto four plates. Then, crack an egg on top of each mound and mix together. Eat with warm rice.


    Whether you’re more of a Menudo fan or Sisig aficionado, reach out to the Philippines tour specialists and they'll make sure you get plenty of Filipino comfort food during your adventure!

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