BBQ Sisig-I guess the inner innovater came out of me with this dish haha. Last week, we had some left over BBQ pork ribs in the fridge and they tasted a little too bland for me…so what did I do? Well, I deboned them, chopped up the meat into smaller pieces along with some red onions, and turned the boring bbq into some delicious sisig! I also fried up some chicharon, chopped that up as well and added it on the grill with the meat. It came out amazing :) It had a perfect balance of the slight sweetness from the bbq marinade, and the fresh citrusy flavor of calamansi. So what advice can I give all my fellow cooks out there? Never settle for boring left overs. Be creative, be innovative, and turn something boring into something Manyaman!
Caldereta-This is a classic Filipino stew made up of slow cooked Beef, Pork or Chicken accompanied by sweet peppers, sliced potatoes, carrots, and lots of delicious spices (which vary from region to region in the Philippines). The Kapampangan way of preparing Caldereta involves marinating the meat in soy sauce and pineapple juice before adding it to the stew. This insures a Manyaman slightly sweet, but savory dish. What I like most about Caldereta is it’s mild spicy flavor which really showcases the taste of Spanish influence in Filipino Cuisine.
Asadong Matwa: Kapampangan Style Pork Asado-I got this recipe from my Auntie in Pampanga who is one of the best cooks I know. She learned how to cook this dish from her Lola, and now, I’m so fortunate to know how to cook it myself (Thanks Auntie!) After a few hours of cooking up a rich tomato based sauce and searing off the meat, my Asadong Matwa was finished. Truly Kapampangan, truly Manyaman.
Pork Sinigang-always takes me back to when I was five years old, visiting the Philippines for the first time. *A little cooking tip for everyone: I like to toss some serrano peppers in there for an extra kick! Manyaman? Most definitely.
