Sisig

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made with sauteed pork ears/pork cheek, pork belly, onion, garlic and vinegar.  Best served in a very hot sizzling plate.  Mayonnaise and raw egg can also be added to add moisture

Ingredients:

• 2 Pig ears, small chopped
• 1 Pork belly, small chopped
• 1 Chicken liver, pureed
• 2 Lemon
• 2 TBSP Vinegar
• 5 Cloves Garlic, minced
• 1 Onion, small diced
• 1 Ginger
• To Taste  Salt/Pepper
• 1 C Mayonnaise (optional)
• 2 Egg (optional)

Directions:

• Boil pig ears and pork belly until soft.
• Grill both side of pig ears and pork belly.
• Chopped into small pieces
• Sautee onion, garlic, ginger, pig ears and pork belly until the meat is a little bit crispy.
• Add the rest of the ingredients (except for the mayo and egg which are added once sisig is on a plate) and cook for 10 mins.
• Constantly stirring to prevent burning the bottom

Banh Mi Pork Meatballs, Pickled Slaw, Lime Aioli

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Banh Mi Pork meatballs, pickled slaw, lime aioli 20 ppl

Meatballs 

• Ground pork – 3 lbs (1.362 kg)
• Thai basil – 40 gr or so (regular basil is good too)
• Garlic – 10 gr (about ten cloves)
• Lemongrass – 10 gr 
• Fish sauce – 45 ml
• Cornstarch – 30 gr
• Siracha – 45 ml
• Honey – 45 ml
• Salt – 10 g
• Pepper – 5 g

- Mince garlic and lemon grass. Ensuring to not use the woody part of the lemongrass. Julienne basil.

- Mix all ingredients well, a mixer fitted with a paddle works best. Test for seasoning.

Slaw 

• Cucumber – 200g
• Carrot – 200g
• Daikon – 200g
• Cilantro – 1 bunch
• Mirin – 1 cup
• Salt – 15 ml
• Rice wine vinegar – 1 cup
• Sesame oil – 45 ml

- Julienne daikon, carrot, and cucumber. Pick the cilantro leaves.

- Mix mirin, vinegar, salt and oil. Test for seasoning. Dress slaw half an hour before service. Finish with cilantro.

  Aioli 

• Canola oil – 750 ml
• Eggs – 3 yolks
• Salt – 5 g
• Dijon – 10 ml
• Lime juice – 20 ml
• Thai chilies – 5 
• Garlic – 5 g

- Mince garlic and chilies, minus the seeds.

- In a metal bowl place yolks, Dijon, juice, garlic, and chilies.

- Whisk together. Slowly whisk in oil, if it gets too thick add alittle water. 

Season to taste with salt.

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

shoulder

Rub shoulder with grainy mustard.

Combine chili powder, sugar and salt

Rub shoulder

Roast at 375 for 1⁄2 hour

Add 2 cups water or beer. cover and roast at 250 for 6-8 hrs

succotash

Dice peppers, onions, zucchini

Add chopped beans and corn

Sautee in oil,season with salt and pepper

chipotle gravy

• 1 can chipotle in adobe
• 1 cup bacon fat, or butter
• 1 cup flour
• 2 litres beef or chicken stock
• s+ p to taste

Melt fat, stir in flour. cook til light brown

Whisk in stock

Add chipotles.

Simmer for 1⁄2 hr

Puree with immersion blender. check seasoning

chili lime slaw

• cabbage
• lime
• jalepno
• cilantro
• canola oil
• s+p to taste

Shred cabbage, mince jalepeno, chop cilantro, juice and zest limes

Toss all ingredients together