*Copyright 2010, Philippine Department of Tourism, San Francisco
|Photo by Jun Belen taken from the Kulinarya blogsite|
3 lbs pork belly
1 lb pork ears
1/2 lb pork liver
2 cups milk
6 each jalapeno pepper
3 cups chili vinegar
2 cups soy sauce
2 tbsp white sugar
15 each calamansi
1/2 each red onion
Sea salt to taste
1 bottle San Miguel Beer
2. Soak pork liver in milk for 20 minutes
3. Cut pork belly and pork livers into small pieces
4. Cook meat in low heat, using pork belly as fat.
5. Slice red onions and jalapenos thinly.
6. Turn off heat and combine other ingredients.
Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya : A Filipino Culinary Showdown
Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina; Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email email@example.com. Presyong Sulit... sa Island Pacific.
ABOUT CHEF KRISTELA NAZARIO MENDOZA
Chef Kristela Nazario Mendoza is currently the Executive Chef at Pyramid Breweries in Berkeley, CA. She was educated at the California Culinary Academy and received an A.O.S. degree in a Le Cordon Bleu accredited program. She had also completed an externship program at the Rockefeller's Caneel Bay Hotel and Resort in St. John U.S. Virgin Islands. Chef Kristel is the "Iron Chef 2010" champion at the Sysco San Francisco Annual Product Show held at the San Mateo County Event Center.