Ingredients:
-1.5 kg Pork Kasim (ideally cut in two big slabs)
Marinated in:
-1/4 cup soy sauce
-6 to 8 pcs medium-sized kalamansi
-1 tbsp rock salt
-1/2 tbsp coarsely ground black pepper
-1 tsp liquid seasoning (optional)
-1 tbsp worcestershire sauce (optional)
For the braise:
-Cooking oil, as needed
-1 to 2 tbsp margarine, add more as needed
-2 bulbs garlic, minced
-4 medium red onions, chopped
-2 red bell peppers, chopped
-2 tbsp tomato paste
-100 grams beef liver, chopped into small cubes (optional)
-1 canned tomato (or about 3 to 4 ripe fresh tomatoes, chopped)
To taste:
-salt
-pepper
-sugar, to balance
-worcestershire sauce (optional)
-liquid seasoning (optional)
Procedure:
1.) Marinate slab(s) of pork in salt, pepper, calamansi, soy sauce, worcestershire sauce, and liquid seasoning. Massage well into the meat. Set aside in the refrigerator, ideally overnight.
***You may also tie the pork slab using a kitchen twine in order to maintain a well-balanced shape that is more manageable easier to handle, and will cook more efficiently.
2.) Remove pork slab from marinade and allow to drain in colander for about 15 to 20 mins.
3.) Preheat pan on medium high flame, add cooking oil, then allow oil to preheat for 2 to 3 mins. Add the slab of pork, ideally one at a time, and allow it to be seared until well-browned on all sides.
4.) On the same pan, add more oil if needed. Add the margarine, then saute the garlic until light brown. Saute the onions next, until light brown, then the bell peppers.
5.) Add tomato paste, season with a little salt and sugar, then mix it all around the pan to allow it to cook evenly. This will help neutralize the acid content while also caramelizing its natural sugar content, giving your sauce a much deeper color and flavor. A good indicator is when the tomato paste turns to a “brick-red” color, which can take about 2 to 3 minutes, more or less.
6.) Add the beef liver.
***Pork liver may also be used in the absence of beef liver. You may also opt to use the ever-reliable liver spread.
Saute the beef liver until it becomes browned.
7.) Add the canned/fresh tomatoes. Saute the tomatoes, ideally until the liquid has reduced significantly. This will help to deepen its flavor and allow its natural sugars to caramelize as well.
8.) Add the browned pork slab(s). Add about 1/2 cup water, then with a wooden spatula, scrape the bottom of the pan in order to remove any stuck bits of browned material (from the meat and aromatics). This process is referred to as deglazing, and is a perfect way to dislodge those concentrated flavors in the bottom of the pan and get it into the sauce.
9.) Add more water, until it is about partially covering (around halfway) the pork slab(s). Bring the liquid to a boil, then lower the heat in order get it into a slow simmer. We will be simmering (not boiling) or more specifically, braising the pork slab(s) low and slow until it becomes almost tender. This can take about 1.5 to 2 hours depending on the pork.
***we want the pork to be tender, but not too much that it will be falling apart since we will still be slicing the pork and add it back to the sauce.
10.) Once pork is tender enough, set it aside from the sauce. Check the sauce if it is already thick enough to your liking. If the sauce is still too thin, then continue simmering on very low heat until it reduces to your preferred thickness.
11.) Once you have achieved your desired sauce consistency, taste the sauce if it needs to be seasoned further. If it is, then add more salt, pepper, and a little sugar (to balance, not for sweetness), as needed.
12.) Slice the pork slab(s) to your preferred thickness, then place it back in the sauce and allow it to simmer for 5 to 10 minutes more. Turn off flame.
13.) The MOST IMPORTANT step! Do not consume the dish after it is done cooking! Allow it cool down and age at least overnight in order to let all the flavors meld together properly. You can transfer it in a container once it has cooled down and place it in the refrigerator.
14.) After it has aged, reheat the dish in a pot with a little water. Allow to simmer on very low flame, about 15 to 20 minutes (counting starts once the liquid starts simmering).