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---> Pa-Cham Kilawin Tenga ng Baboy or Pig Ears in Vinegar <---
I am going to share a recipe I learned from my parents. It is called Pa-Cham Kilawin Tenga ng Baboy or Pig Ears in Vinegar. Fancy, right? The pa-cham is derived form the Filipino word chamba or pa-chamba, trial-and-error in the English language. Hehe! I love this recipe especially for dinner if served with the healthy brown rice. Actually, there are lots of versions of this recipe all over Philippines. Most of them I think is better than my version. Hehe! But I don't care, I just wanna share and if you'd like you may try this yummy recipe also. Here it is...
Ingredients
1 piece pig ear with *maskara (face part of the pig)
1 piece big onion; minced
2 thumb-sized ginger; peeled, crushed then minced
2 stalks spring onion; minced
1 piece medium-sized red bell pepper; slice into small parts
1 piece tomato; cubed
1 cup white vinegar; I prefer sukang *pinakurat (Iligan City specialty)
salt to taste
*pinch of sugar; I don't use MSG
additional *siling labuyo* (Thai pepper, Bird's Eye Chili, chilli pepper, chili pepper, Cayenne pepper) for a stronger spice
Note: What's good with these ingredients is that they are all available in the wet market and even supermarkets anywhere in the Philippines.
Procedure
1. Tenderize the pig ear with *maskara in a pan of *saline solution ( just enough water to cover the meat and enough salt to flavor). The time the meat to tenderize depends the age of the pig you used. TO be able to know if the meat is soft enough to be a kilawin is by using fork. If you can punch a hole in the ear with fork without using force, then the pork ear is well-done.
2. Drain water.
3. If it is clear from dripping water and if you can endure the heat, start slicing the ear and maskara in thin and long slices ( ideally one inch by 1/8 inch). It actually depends in your preference.
4. Put the sliced pig ear in a deep bowl. Add the onion, ginger red bell pepper. Mix!
5. Add the vinegar and mix.
6. Add the salt according to your taste.
7. Add a pinch of sugar.
8. If the desired flavor is achieved, add the tomato, spring onion and siling labuyo to finalize the dish!
9. Serve with newly-cooked rice.
Try nyo!!!
I am going to share a recipe I learned from my parents. It is called Pa-Cham Kilawin Tenga ng Baboy or Pig Ears in Vinegar. Fancy, right? The pa-cham is derived form the Filipino word chamba or pa-chamba, trial-and-error in the English language. Hehe! I love this recipe especially for dinner if served with the healthy brown rice. Actually, there are lots of versions of this recipe all over Philippines. Most of them I think is better than my version. Hehe! But I don't care, I just wanna share and if you'd like you may try this yummy recipe also. Here it is...
Ingredients
1 piece pig ear with *maskara (face part of the pig)
1 piece big onion; minced
2 thumb-sized ginger; peeled, crushed then minced
2 stalks spring onion; minced
1 piece medium-sized red bell pepper; slice into small parts
1 piece tomato; cubed
1 cup white vinegar; I prefer sukang *pinakurat (Iligan City specialty)
salt to taste
*pinch of sugar; I don't use MSG
additional *siling labuyo* (Thai pepper, Bird's Eye Chili, chilli pepper, chili pepper, Cayenne pepper) for a stronger spice
Note: What's good with these ingredients is that they are all available in the wet market and even supermarkets anywhere in the Philippines.
Procedure
1. Tenderize the pig ear with *maskara in a pan of *saline solution ( just enough water to cover the meat and enough salt to flavor). The time the meat to tenderize depends the age of the pig you used. TO be able to know if the meat is soft enough to be a kilawin is by using fork. If you can punch a hole in the ear with fork without using force, then the pork ear is well-done.
2. Drain water.
3. If it is clear from dripping water and if you can endure the heat, start slicing the ear and maskara in thin and long slices ( ideally one inch by 1/8 inch). It actually depends in your preference.
4. Put the sliced pig ear in a deep bowl. Add the onion, ginger red bell pepper. Mix!
5. Add the vinegar and mix.
6. Add the salt according to your taste.
7. Add a pinch of sugar.
8. If the desired flavor is achieved, add the tomato, spring onion and siling labuyo to finalize the dish!
9. Serve with newly-cooked rice.
Try nyo!!!
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