I do not cook Filipino food often but when I do I go for the gusto! Moreover, this is the first time I’ve ever cooked a slab of pork fat and I must say I quite enjoyed it. Today for his lunch break, my 9-year old son had the remainder of last night’s pork belly adobo. As he took a bite, he closed his eyes and jovially said, “I’m in pork heaven…”
I was really in a mood for cooking another authentic Filipino dish. So for dinner the other day I made a combination of two of my favourite components (or dishes) and blended the two together making one scrumptious entrée.
I honed in on my native Filipina roots to make an authentic Philippine dish. This particular recipe does not require banana leaves, but I thought how rustic and comforting it would be for banana leaves aesthetics. So I made “Paksiw Na Lechón” which in literal translation means “Pork in Liver Sauce” BUT to make the recipe my way, I substituted the pork for beef oxtails. And so it is…a 4-6 hour braising process in a dutch oven and not on the stove-top but oven baked.
I’ve only tried to make this recipe once before and love it! The first time was a semi-success, despite how half of the stuffing came out and the sense of nervousness upon trying out what looked to be a complicated dish. This time I felt less nervous about making this dish and also bought a slightly larger flank steak. With all baking aside, one thing you will learn about my style in cooking is that I don’t quite measure anything. As long as I have all the right ingredients, and even if I didn’t, I just go with the flow of things. I like to experiment with taste as I imagine most home cooks like me do. Thus on this note, below is my personal recipe for this classic Filipino dish.