LouieNep Food

Since those days in 1986 were austere days, I remember a relatively inexpensive dish from then but quite satisfying.

I remember my whole family going to EDSA, all the way in front of Camp Crame, everyday by car. There was no problem driving down EDSA the first few days during the early morning hours. One day they had already barricaded the whole span of the highway at the Shaw Boulevard intersection. We all thought we would have to get down and walk the rest of the way carrying the gigantic jug of hot coffee and snacks we distributed to the people in front of Crame. But a large group of men came to us and told us to stay in the car. This was quite a large car, a Ford Granada Ghia. These men surrounded the car and lifted it above the barricades and set us down gently after the barricades so we could continue on to Camp Crame.

I guess they were the ones who set up the barricades to delay the tanks from reaching Camp Crame.

Anyway, I remember that those were days of pagtitipid and this is a dish we had only once at home but I remember it so well. Please click “Continue reading ‘Lasang Pinoy: Pork Austere’” below for the recipe.

- submitted to Lasang Pinoy.

1/2 kilo pork longganisa
1/2 kilo ground pork
1/2 cup diced green bell pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup wansoy
2 eggs

1/4 cup knorr seasoning
1/4 cup pure calamansi katas (pure juice)
1/3 cup kakang patis (first press fish sauce)
2 tablespoons muscovado
1 teaspoon sukang puti

1 cup kakang gata

Gently mix skinned longganisa, ground pork, green bell pepper, carrots, celery, wansoy and eggs in a bowl. Form into patties or balls. (Can be made 8 hours ahead. Cover and refrigerate.)

Prepare basting sauce. Whisk knorr seasoning, pure calamansi katas, kakang patis, muscovado and sukang puti in a bowl to blend well.

Fry patties/balls with extra virgin coconut oil until firm. Brush with basting sauce. Fry until cooked through, brushing occasionally with sauce, about 5 minutes longer. Use up all of basting sauce.

Set the patties or balls on a serving platter.

Add kakang gata to the basting sauce left in pan. Heat and stir until smoking. Reduce to thicken. Pour over patties or balls.

Best served with atsara, burong mangga and lots of steamed rice.

- submitted to Lasang Pinoy.

This entry was posted on Friday, August 19th, 2005 at 2:58 pm and is filed under Simply Pleasurable. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.