By Chef Kristela Nazario Mendoza, Finalist, Professional Division
Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco
*Copyright 2010, Philippine Department of Tourism, San Francisco
Last week, we have shared with you the recipe of Chef Cocoy Ventura, one of the 3 finalists in the Professional Division, at the recently concluded Kulinarya : A Filipino Culinary Showdown held at the Metreon in San Francisco last December 4, 2010. Organized by the Philippine Consulate General in San Francisco along with the various government agencies, namely, the Philippine Department of Foreign Affairs, Department of Tourism, Department of Trade and Industry, and the Philippine National Police with the goal of increasing the awareness and appreciation of Northern California residents on Filipino cuisine.
This week we are featuring another recipe prepared by Chef Kristela Mendoza, one of the 3 finalists in the Professional Division
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| Photo by Jun Belen taken from the Kulinarya blogsite http://kulinarya2010. |
Ingredients:
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
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
Instructions:
1.Blanch pig ear. Cut into small pieces.
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 info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.
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
**The featured recipe, some references and the write up about Chef Kristel were taken from Kulinarya: A Filipino Culinary Showdown Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010. Published with prior consent from the Philippine Department of Tourism, San Francisco.
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 info@islandpacificmarket.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.
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