Sinigang na Baboy (Pork in Sour Broth)
- Ingredients:
- 1-1/2 lb. pork riblets or pork ribs, country style, cut to pieces
- 5 cups water
- 4 medium tomatoes, sliced
- 1 medium onion, sliced
- 1-1/2 tsp. salt
- 1 medium icicle radish or 10 red radishes, pared. Cut icicle radish into 1" pieces
- 1/4 lb. green beans
- 1/2 lb. spinach
- 5 medium size sampaloc (tamarind) or 2 tbsp. lemon juice (see Notes on Substitutions below)
- Procedure:
- In a large pot, bring water and pork to a boil. Add tomatoes, onions, salt and tamarind. Simmer covered for 1 hour or until pork is tender.
- Remove tamarind (or kamias or rhubarb if used as substitutes) and mash with some of the broth. Strain juice back into the pot. Taste for seasoning. Bring to a boil. Add green beans and radish. Cook for 10 minutes.
- Add spinach, cover and remove from heat. Let stand for 5 minutes to finish cooking of spinach.
- Variation: Beef (stewing, brisket, shank or plate) may be used in place of pork. Adjust cooking time for each. Fish or shrimps may also be used. Add just before the spinach and cook shrimps 5 minutes; fish 8-10 minutes.
- Notes on Substitutions:
- 2 tbsp. lemon juice or 2-3 stalks rhubarb may be used in place of 5 pieces sampaloc (tamarind fruit). Add lemon juice after the addition of spinach; add rhubarb, cut into 2" lengths, with the tomatoes.
- Cabbage, mustard greens or watercress may be used in place of spinach. Other vegetables which may be added are okra and eggplant.
Preparation time: 10 minutes
Cooking time: 1 hour, 15 minutes
Serves 4
Traditional Adobo (Pork in Vinegar and Soy Sauce)
- Ingredients:
- 1-1/2 lb. pork shoulder or butt cut into 1-1/2" cubes
- 1/3 cup vinegar
- 2 tbsp. soy sauce
- 1 tsp. salt
- 3 cloves garlic, minced
- 1 small bay leaf
- 1/4 tsp. pepper
- 1 tbsp. sugar
- 1/2 cup water
- 2 tbsp. cooking oil
- Procedure:
- Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
- Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
- Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
- Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.
- Variation: May be done with chicken or a combination of chicken and pork. Beef or chicken livers may be added too if desired.
Preparation time: 10 minutes plus marinating time
Cooking time: 1 hour, 15 minutes
Serves 4 to 6
Thai Spring Rolls
This
is a highly recommended appetizer. These small delicacies of pork, shrimp,
mushrooms, long rice and spices are wrapped in crispy rice paper and served
with fresh lettuce and mint leaves. Take the lettuce leaf, add some mint,
a slice of cucumber, a spring roll and a dollop of sauce. Two or three bites
and you have an excellent Thai experience.
- Ingredients:
- 1/2 lb. fresh ground pork
- 1/4 lb. shrimp or crabmeat, chopped
- 10 dried Chinese black mushrooms
- 1 oz. bean threads
- 1 medium onion, finely chopped
- 1 carrot, shredded
- 1/4 lb. bean sprouts
- 1/2 tsp. ground black pepper
- 1 to 2 tsp. fish sauce* or 1/2 tsp. salt
- 1 tsp sugar
- 1 cup lukewarm water
- 12 rice papers, quartered
- 6 cups oil for deep frying
- 48 lettuce leaves
- 1 bunch fresh mint
- 1 cucumber, thinly sliced
- Spring Roll Sauce
*The amount of fish sauce used in this recipe depends on the brand selected and personal taste.
- Procedure:
- In a medium bowl, combine pork and shrimp. Soak mushrooms in warm water for 20 minutes; remove stems and chop caps. Soak bean threads in warm water for 20 minutes. then cut into 1" lengths.
- Add mushrooms, bean threads, onion, carrot, bean sprouts, black pepper and fish sauce to pork mixture; mix well. Set aside for 15 minutes to allow flavors of ingredients to blend.
- Dilute sugar in lukewarm water. Place rice paper on a flat surface and brush with water until it is pliable. Place 2 teaspoons of filling near the edge of the rice paper, then fold rice paper over the filling. Fold the right side over to enclose filling, then foldover left side. Continue to roll, then seal. Please refer to Techniques for Wrapping a Spring Rolls
- Heat oil for deep frying to 375°F. Deep fry a few rolls at a time until crisp and golden brown, about 15 minutes. Fry the remaining rolls.
- Serve by placing a spring roll in a lettuce leaf and top with mint and cucumber slices. Serve with Spring Roll Sauce.
- Accompany with chili sauce and chopped peanuts, if desired.
Preparation time: 45 minutes
Cooking time: 1 hour, 45 minutes
Makes 48 to 55 rolls.
Spring Roll Sauce
Spring Roll sauce can be used as a sauce for almost any deep fried meat or vegetable dish.- Ingredients:
- 1/4 cup sugar
- 1/2 cup water
- 1/2 cup red wine vinegar
- 1 to 2 tbsp fish sauce* or 1/2 to 1 tsp salt
- 2 to 3 tsps. ground red chili peppers
- 1/2 carrot or daikon, shredded
- 1/4 cup coarsely chopped peanuts or macadamia nuts
*The amount of fish sauce used in this recipe depends on the brand selected and personal taste.
- Procedure:
- In a small saucepan combine sugar and waer; bring to a boil. Reduce heat and simmer for about 10 minutes or until sugar is dissolved. Remove from heat
- Stir in red wine vinegar, fish sauce and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 1 cup