The Boredom of Ramfree17

Posting for Macy.

Caveat Lector:

• I dubbed my cooking style as “Tantyamba” or “Tantyahang+Tsambahan” (Guesstimate+Luck-of-the-draw). I usually look at a recipe and then just follow the general procedures. You can do the same.
• Be adventurous, you only live once. My cooking satisfies that criteria, depending on how you look at it.
• Good for the Heart means its will make your heart take a break faster. Faster is good, no?

Required Cooking Equipment:
– Knife and chopping board
– Pressure cooker
– Grill (I use a stovetop grill as I’m too lazy to tend a real grill)
– Tongs, strainer (optional)

Ingredients:
– 1/2 kilo balingit (pig’s ears), can be swapped with fatty pork cuts with skin
– 1/4 kilo lean pork, which replaces the pork face mask.
– 4 cloves of garlic, or garlic powder
– onions (about 3/4 coffee cup when chopped)
– salt and pepper
– mayonnaise (2/3 cup)
– 3-5 pieces of calamansi (or lemon/lime)
– liquid seasoning (2 cap full)
– 1 finely chopped hot chili (siling labuyo), optional

Meat Preparation:
– Clean the pork balingit and mask.
– Put all the meat products in the pressure cooker, together with the crushed garlic/garlic powder, salt, and pepper. Cover with water, enough to cover the meat. If you are using both balingit/mask and normal pork cuts, don’t put the normal pork cuts yet.
– Put the pressure cooker on high-heat until it whistles. Once it starts whistling, put in low heat (enough to maintain the blasts of pressure every 5-10seconds) and maintain it for about 20-30minutes.
– If using normal pork cuts, add it on at the 15-20 minute mark and then bring the pressure up again. Resume the countdown when the cooker whistles again.
– Once the meat is soft enough (a bit gelatinous), strain them and let them cool enough to be handled without screaming.
– Once the meat is strained and cool enough, grill the meat until the skin pops and becomes crunchy (instant chicharon!). I like giving the whole meat pieces enough face time on the grill to dry them off.
– Once done, chop the meat into small pieces. Some people find it therapeutic to use cleavers but dont get carried away. The aim is to reduce them to small pieces and not to turn them to liquid.
– Mix 1/4 cup of the chopped onions to the chopped meat and set aside.

Sauce:
– Put the remaining chopped onions, mayonnaise, liquid seasoning, calamansi juice, and chili in a small saucepan. Mix well and season to taste with salt and pepper.
– Put the pan in low to medium heat and simmer until the onions are soft/wilted.

Serving:
– Coat the chopped meat with the sauce.
– Serve while it is hot. If it has already cooled down a bit, that is what microwave ovens are for. 😉
– Goes well as viand to freshly cooked rice and some ice-cold drinks, or as pulutan with alcoholic drinks. Greasy foods always goes well with alcoholic drinks!

ciao!