Ingredients with Measurements:
- 1 can of bamboo shoots (sliced)
- 1/2 kilogram of pork belly (sliced into small pieces)
- 1/4 cup of vinegar
- 1/4 cup of soy sauce
- 1/4 cup of calamansi juice
- 1/4 cup of brown sugar
- 1/4 cup of chopped onions
- 1/4 cup of chopped green onions
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped siling labuyo (bird's eye chili)
- 1/4 cup of cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Frying pan
- Griddle or grill
Step-by-step instructions:
For Atcharang Labóng:
1. Drain the bamboo shoots and rinse with water. Set aside.
2. In a large mixing bowl, mix together vinegar, soy sauce, calamansi juice, brown sugar, and salt and pepper to taste.
3. Add the sliced bamboo shoots, chopped onions, green onions, red bell pepper, and green bell pepper to the bowl. Mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
For Pork Sisig:
1. In a frying pan, heat the cooking oil over medium-high heat.
2. Add the sliced pork belly and cook until brown and crispy.
3. Add the chopped onions, green onions, and siling labuyo to the pan. Cook for another 2-3 minutes.
4. Add the calamansi juice and soy sauce to the pan. Mix well.
5. Transfer the pork sisig to a griddle or grill and cook for another 2-3 minutes.
6. Serve hot with the atcharang labóng.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan: medium-high heat
- Griddle or grill: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 16g
- Protein: 29g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Siling labuyo can be substituted with jalapeño or serrano peppers.
Variations:
- Add chopped garlic to the pork sisig for added flavor.
- Use different types of bell peppers for added color and flavor.
Tips and tricks:
- Make sure to drain and rinse the bamboo shoots before using.
- Use a non-stick frying pan to prevent the pork from sticking.
- Adjust the amount of siling labuyo according to your desired level of spiciness.
Storage instructions:
- Atcharang labóng can be stored in an airtight container in the refrigerator for up to 1 week.
- Pork sisig can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the atcharang labóng, microwave for 1-2 minutes or heat in a pan over medium heat.
- To reheat the pork sisig, heat in a pan over medium-high heat until heated through.
Presentation ideas:
- Serve the atcharang labóng and pork sisig on a large platter for a family-style meal.
- Garnish with chopped cilantro or parsley for added color.
Pairings:
- Serve with steamed rice or garlic fried rice.
Suggested side dishes:
- Grilled vegetables
- Lumpia (Filipino spring rolls)
- Sinigang (Filipino sour soup)
Troubleshooting advice:
- If the pork sisig is too dry, add more calamansi juice or soy sauce.
- If the atcharang labóng is too sour, add more brown sugar.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Atcharang labóng is a Filipino dish made with pickled bamboo shoots.
- Pork sisig is a popular Filipino dish made with chopped pork belly, onions, and spices.
Flavor profiles:
- Atcharang labóng is tangy and slightly sweet.
- Pork sisig is savory and spicy.
Serving suggestions:
- Serve the atcharang labóng and pork sisig with a side of steamed rice and a cold beer.
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Region: Filipino