is a
Filipino stew. Its name is derived from the
Spanish-Filipino term "" (lit. "the ceramic pot"), likely referring to the
native clay pots () in which stews were made in.
It is now often associated with the
Ilocano stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...
typically made with
pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE.
Pork is eaten both freshly cooke ...
or
beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
. The term is sometimes used in
Ilonggo cuisine.
Like many other Filipino dishes, this savory dish is often paired with a side of
cooked rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Oryza sativa, Asian rice (both Indica rice, indica and Japonica rice, japonica varieties) ...
.
Ingredients
Meats
Ilocano is characterized by its simplicity and few ingredients, a product of
Ilocano resourcefulness. Historically, Ilocanos were typically given the less desirable cuts of
bony meats during the
Spanish colonial period. Today, various cuts of pork or beef may be used including:
pigs feet,
ham hock
__NOTOC__
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper no ...
,
pork butt
File:British Pork Cuts.svg, 400px, United Kingdom, British cuts of pork
poly 187 219 187 194 173 196 Pig's trotters, Trotters
poly 372 226 373 207 361 204 359 216 Pig's trotters, Trotters
poly 171 141 166 104 287 117 294 152 Pork belly, Belly
pol ...
,
spare ribs
Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. Meat and fat cover the bones. Spare ribs (pork) ar ...
,
short ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanke ...
,
shank,
oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is skin ...
,
chuck steak
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck.
The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a " 7- ...
, and
brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the Pectoralis major, superficial ...
.
Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
and
carabao
Carabaos () are a genetically distinct population of swamp-type water buffaloes ('' Bubalus bubalis kerabau'') from the Philippines.FAO 2013''Philippine Carabao/Philippines''In: Domestic Animal Diversity Information System. Food and Agriculture ...
can also be used. The meats are cut into larger chunks in order to be simmered and braised for a longer period.
Vegetables
Very few vegetables garnish Ilocano , often limited to one or two choices. Stews containing pork and beef may be accompanied by potatoes and cabbage.
Chayote
Chayote (; previously placed in the obsolete genus ''Sechium''), also known as christophine, mirliton, güisquil, and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between ...
and
green papaya can be used in stews containing pork or chicken.
Bak choy or
mustard greens
''Brassica juncea'', commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
Cultivar
''Brassica juncea'' cultivars ca ...
can substitute for cabbage in beef stews while the leaves of
moringa Moringa may refer to:
* ''Moringa'' (genus), a genus of plants
* ''Moringa oleifera
''Moringa oleifera'' is a short-lived, fast-growing, drought-resistant tree of the family Moringaceae, native to northern India and used extensively in South ...
,
bittermelon, and
chili peppers
Chili peppers, also spelled chile or chilli ( ), are varieties of berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency ( ...
are favored in chicken stews.
Seasonings
A subtle amount of
vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
is commonly added to the braising liquid to limit the gaminess of the meat rather than as a souring agent.
Salt is used along with a small amount of
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
and
soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
, in addition to whole or coarsely ground
peppercorns.
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...
is used in beef and chicken stews, while pork stews uses
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
.
Bay leaves
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf ...
are optionally added to pork and chicken stews when leafy greens are not added.
See also
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References
{{Filipino food
Philippine beef dishes
Ilocano cuisine
Philippine soups
Philippine stews
Philippine pork dishes