Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy

Pork Sarciado, Sarciadong Baboy, Kinamatisan Baboy
Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy. To most Pinoy sarciado refers to a fried fish, usually leftover fish, recycled by cooking it with a lot of tomatoes and sometimes with scrambled eggs. See my previous post on Sarciadong Isda, Sarciadong Maya Maya. I myself did not know that meat can also be cooked as sarciado until one colleague has cooked a dinner for us, in fact it was one of the few dishes that he can cook because it is so simple that he just throw everything in the sauce pan and simmer it until tender which he call it kinamatisang baboy.

Kinamatisang Baboy

I think kinamatisan is the right Filipino name for it. Sautéing the pork with garlic tomato and onion will make the dish similar to Mechado. I believe throwing everything into the pan is the more appropriate cooking method if we refer the dish as kinamatisan. The dish is not a regular fare on our dining table so I could not be sure how it should be cooked in other parts of the country.

Pork Sarciado, Sarciadong Baboy

I hope some of our readers who have been regularly cooking the dish or something similar will take time to write a feedback. But for this post I have the meat sautéed with garlic, onion and lots of tomatoes to bring out aroma or the aromatic ingredients. Here is the recipe on how I cooked the dish.

Ingredients:
1 kilo pork spareribs
1/2 head garlic, chopped
3 medium size potato, peeled, quartered
6 pieces medium size tomato, coarsely chopped
2 pieces medium size onion, coarsely chopped
3-4 stalk Chinese parsley, chopped
3/4 cup green peas
1/4 cup fish sauce
1 tbsp. tomato paste
1/2 tsp. coarsely ground peppercorns
1 tbsp. paprika
2-3 pieces bay leaf
salt to taste
cooking oil

Cooking procedure:

Pork Sarciado _ Cooking Procedure

In a sauce pan sauté garlic and onion until fragrant. Add in the tomatoes and stir cook for a minute. Add in the pork, fish sauce, tomato paste, ground peppercorns, paprika, bay leaf and Chinese parsley and continue to stir cook for 1 to 2 minutes. Add water to cover meat up to 1 inch above, bring to a boil and simmer for 30 to 45 minutes at low to moderate heat or until the meat is tender and the sauce if reduced to about half, you may add water as necessary. During the last 5 to 10 minutes of simmering add the potatoes and green peas. Correct saltiness if required. Serve with a lot of rice.

3 comments:

Nathan said...

this seems like really typical simple Spanish food (as in Spain) like meats stewed in tomato, onion, and garlic. Stuff like fresh parsley. Seasonings like pepper, and bay leaves. But the Pinoy twist/ touch to it is the fish sauce :) Looks really delicious, sauces like this can really be adapted to cook almost anything.

;
ut-man said...

Hi Nathan,
Oh yes, there a lot of Spanish influence to it.

;
Anonymous said...

i love this page..my icelandic husband and his family love all filipino dishes and also my daughter..menudo,adobo and the braised pork belly is their Favorite...Thank you once again!!!
Mickay

;

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...