Being the first Spanish province in the Philippines, La Pampanga, simply known today as Pampanga, is considerably the most Spanish-influenced province in the country; as evidenced by its natives' knack for great tasting meat dishes.
The Kapampangan's great inclination towards cooking dishes--especially those made of pork and beef like the tocino, longganisa, sisig--are some of the unique qualities that made Pampanga, the "Culinary Capital of the Philippines."
Among the many Spanish-inspired dishes that Kapampangans like to cook is the karne asada, a dish comprising of either thin or thick pieces of meat sirloin steak, rib, or top sirloin.
Marinating the beef is optional but is suggested to add flavor and tenderness to the meat. An ideal marinade includes lime juice or calamansi, garlic, onion, and black pepper. Other fruit juices like papaya will also help in tenderizing the meat.
Originally from Mexico, the karne asada is the equivalent of the contemporary barbecue, for it is usually served in social gatherings and is cooked over charcoal fire too. The meat is also glazed with olive oil, worcestershire sauce, or rubbed with sea salt or pepper whilst it is being grilled.
After grilling, the meat is then cut across the grain into thin strips and then served as it is, or as a filling in tacos and burritos with fresh guacamole, black beans, salsa, or grilled onions.
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3 cups Red Wine
1 Cups Carrots
1 Cups Celery
2 Cups Onions
1 Whole Garlic
1 Tbsp Rosemarie
1 Tbsp Thyme
2 ea Bay leaf
2 lbs Heirloom Potatoes
¼ cup Olive oil
2 Tbsp Rosemarie
1 Cup Sweet peppers
1 Cup Red Onion
½ cup Light Soy Sauce
½ cup Brown Sugar
Salt and Pepper to taste
1. Braised with Cabernet Sauvignon, Mirepoix and water to cover the meat in a Roasting pan, roast in 360 degree oven for 1 hour till fork tender. Strain braising liquid, reduce to half and save for the sauce.