Tag: garlic

Pork Belly Braised and Stewed with Beetroot Recipe

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Ingredients (4 servings):

  • 1 kg boneless pork belly
  • 5 garlic cloves
  • 5 shallots
  • 2 medium beetroots
  • 1 red chilli pepper
  • 1 tablespoon kalamansi sauce
  • salt and pepper to taste

Preparation method:

  1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
  2. Chop roughly the garlic.
  3. Halve the shallots.
  4. Slice the chilli pepper.
  5. Peel and slice the beetroots.
  6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
  7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
  8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
  9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
  10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.

Confit Duck Gizzards Recipe

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Ingredients (2 servings):

  • 1/2 kg duck gizzards
  • 1 jar of duck fat
  • 6-7 garlic cloves
  • extra virgin olive oil
  • 2-3 tablespoons fish sauce
  • salt and freshly ground black pepper
  • Italian flat pasta
  • a bunch of green onions        

Preparation method:

  1. Chop the garlic.
  2. Wash and then pat dry the gizzards.
  3. Add the gizzards into a bowl or a smaller pot together with the olive oil, salt, ground pepper, chopped garlic and fish sauce. Let them marinate overnight, or at least a few hours.
  4. Heat your oven to 90 degrees C.
  5. Pour the duck fat in an oven-safe pot and heat it up until the fat gets liquid.
  6. Remove the gizzards from their marinade, shake off the extra bits and lay them in the pot with duck fat, so they are entirely covered by the fat.
  7. Cook in the oven for 3-4 hours until cooked to your desired doneness.
  8. Cook the pasta according to the instructions but I would recommend taking one minute of their recommended cooking time.
  9. After cooked place them in a frying pan together with the remaining marinade and sautee them for 1-2 minutes over low heat.
  10. Served the gizzards with the garlic-olive oil pasta, garnish with some greens, I used chopped green onions.

Mutton Soup Recipe – Hungarian Style

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Ingredients (6 servings):

  • 1 kg smaller pieces of mutton
  • 1 head of garlic
  • 2 eggs
  • 300 g tomato paste
  • 500 g sour cream
  • 1-2 tablespoons fruit vinegar
  • salt and pepper to taste
  • 2 red hot chilli peppers
  • a few green onions

Preparation method:

  1. Clean the garlic cloves but do not chope them.
  2. Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
  3. Add enough water to cover them all, bring to boil and cook for two hours.
  4. Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
  5. When the meat is tender and cooked, add the sour cream to the pot.
  6. Break the eggs straight into the pot and keep stirring constantly so the eggs will shred in the soup and cook for another 2 minutes.
  7. Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
  8. Slice thinly the remaining chilli pepper and the green onions.
  9. Serve the soup in saucers topped with the sliced chilis and green onions.