Filipino Style Recipe: “Dinuguan” has been a signature Filipino dish since time immemorial. Different regions and localities vaunt their own version of this recipe which foreigners term as “chocolated pork”. In view, no matter what variation nor modification is applied in terms of ingredients or part of meat utilized, they all boil down to: stewed pork with hog blood. Making waves currently is the presentation that contains “chicharon” (pork crackling) on top…aptly calling it “Crispy Dinuguan”.

Veering away, this recipe’s technological cooking procedure will NOT make use of “chicharon” but desired crunchiness is attained.

1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces

1 liter tap water
10 grams salt
3 grams cracked black pepper
10 ml. ginger juice
(This blend removes “lansa” (fishy-ness) of meat
and letting it absorb little flavor
otherwise not attained by boiling in just plain water)

30 ml. EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
3 small “siling pansigang” (banana peppers or chili fingers),
de-seeded and sliced into smaller pieces.

1 kilo hog’s blood. Strain to get away from further coagulation
or lumping. Set aside.
100 ml. of leftover boiling broth mix
25 ml. cane vinegar
15 ml. soy sauce

80 ml. fresh milk or evaporated milk
10 ml. “patis” (fish sauce)
10 ml. ginger juice
4 pieces dried bay leaves
2 grams ground black pepper
3 grams MSG(optional)

Part 1
1. In a suitable casserole, blend all ingredients of boiling broth mix.
2. Add pork mask slices and boil to desired tenderness.
3. Remove boiled mask, cut into smaller pieces.
4. Set aside both pork mask pieces and the leftover boiling broth mix which will be utilized later.

Part 2
1. In frying pan, under medium setting, heat EVOO, fry garlic and sliced banana peppers for 1 minute.
2. Add pork mask pieces, tossing constantly and continue frying until they turn crispy (approx. 5-8 minutes)
3. Using slotted ladle retrieve fried mask and set aside. This meat is done.
4. In the same leftover frying/sautéing mix (oil), add in all ingredients of hog’s blood mix. Transfer to another casserole if need be.
5. CONSTANTLY STIRRING, (to avoid further blood coagulation) bring to a boil.
6. When boiling starts, add in ALL ingredients of the flavor enhancers. Continue boiling for 1 minute adding extra “patis” or black pepper or milk if so desired. DONE. This is now your “DINUGUAN” without the meat.
7. When serving, pour unto bowl, add in desired quantity of fried pork mask, mix a bit, garnish with “sili pansigang” then serve with a smile and be PROUD of your creation.

Pata Tim: The Western Way

Filipino Style Recipe: PATA TIM (CHINESE-FLAVORED STEWED PIG’S FRONT HOCK PROCESSED THE WESTERN WAY) Of Chinese origin, PATA TIM has been modified into various presentation, ingredients’ mix and cooking style.

I grew up in a family where one of its variations “Paksiw Na Pata”(Filipinos’ vinegar based stewed hock) was served once a month. Succeeding recipe will NOT make use of “bulaklak ng saging” (banana blossom) but just carrots & shiitake mushroom that Westerners love. This recipe has been adopted by many friends-cooks, adding little tweaks, for their signature secrets.

Pangs (my spouse) and I labored on these 2 dishes: a different “PATA TIM’ & the technologically innovated U.S. BEEF MECHADO, (for next posting) nights before, to serve to our kids and grandkids out on weekend of June 28 & 29 to Subic Bay, Olongapo City, Phils. for their 5i50 triathlon. In mind, well prepared offerings over steamed rice will surely perk their stamina up in time for next day’s arduous match. Try. Your family will love this “DIFFERENT PATA TIM”.

1 piece fully cleaned pig’s front hock – with still a little of trotters attached but hooves cut off (USA and Canadian front hocks command higher prices than back for they are meatier)

Enough tap water to cover entire hock in a casserole.
20 ml. any red wine
3 grams salt dissolved well

Enough tap water to cover pre-boiled hock.
40 ml. soy sauce
3 grams salt
20 grams brown sugar
3 grams crushed black pepper
6 cloves crushed garlic
5 pieces star anise
2 pieces sliced “labuyo” (bird’s eye chilies)

15 ml. palm oil (or palm olein)
6 cloves crushed garlic, finely chopped

200 ml. of left over Pressure Cooker Solution
1 medium carrot sliced
5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
3 grams chili powder (NOT chili pepper powder. Chili powder contains 5 or more spice-herb combination plus salt while Chili Pepper Powder is just the powder presentation of that particular chili pepper).
20 ml. soy sauce
15 grams brown sugar

Part 1
1. Bring to boil your well blended anti-foul smell boiling solution.
2. Once boiling starts, set timer and boil for 20 minutes. Discard water. Set aside hock.

Part 2
1. In pressure cooker, add in ALL ingredients tumble thoroughly until no lumps are evident.
2. Lay pre-boiled hock, cover, attach nozzle and start under medium heat. When whistling starts, pressure cook for 30 minutes.
3. Done…subject pressure cooker to running tap water, when whistling stops slowly remove nozzle-open cooker.
4. Remove hock set aside including pressure cooker solution.

Part 3
1. Rub palm oil of the oven toaster’s searing mix unto all sides of hock. Rub crushed garlic as well. Lay unto toaster pan.
2. Set toaster to high temp, ensuring top heating rod is in fiery-red state, wedge toaster pan in topmost slot for quick searing. Toast for 10 minutes each side.
3. While you are on this searing stage, in a pan, heat the 200 ml. leftover pressure cooker solution.
4. Add in sliced carrots, drained shiitake mushrooms, chili powder, soy sauce and brown sugar. Boil for 2 minutes.
5. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens. Make your desired adjustments on saltiness & sweetness level, should you wish.
6. Lay seared hock unto plate and pour in your sauce. Garnish. Serve. Watch your family’s happy smiles.