How to Cook Patulid
12/14/2016 08:49:00 PMAfter a long travel, Patulid is always a treat my sibling and I look forward to when reaching home. Patulid is a soupy meat dish rich source of protein and iron.
It is a dish indigenous in the Northern Part of the Philippines. It is an Ilocano term which literally means “rolled over”. No, not part of this dish is being rolled over by a heavy machine. But it’s cooked as if it just rolled over fire. But for me I like the meat simmered for a while to release the flavor of the meat. It will be tasty even without adding pork cubes.
Patulid
Ingredients
- 1/2 kilo pork sirloin steak
- 1/2 kilo pork liver
- 4 cloves garlic
- 2 pieces small onion
- 2 stalks spring onions
- salt and pepper
- 2 tbsp oil
- water
Instructions
1. Heat oil in a pan.
2. Saute onions, then garlic until the golden brown. Ensure that garlic and onions were not burnt.
3. Stir in pork sirloin then simmer to half-cooked consistency.
4. Add the liver. Stir until the bloody appearance disappears.
5. Pour in water enough to cover the meat and liver. You may add more if you want more soup.
6. Season with salt and pepper to taste.
7. Spring spring onions for added zest and garnishing.
2. Saute onions, then garlic until the golden brown. Ensure that garlic and onions were not burnt.
3. Stir in pork sirloin then simmer to half-cooked consistency.
4. Add the liver. Stir until the bloody appearance disappears.
5. Pour in water enough to cover the meat and liver. You may add more if you want more soup.
6. Season with salt and pepper to taste.
7. Spring spring onions for added zest and garnishing.
Details
Prep time: Cook time: Total time: Yield: 4 servingsCooking Notes:
- Overcooking the liver leads to tough texture.
- Use the freshest liver and meat available. Frozen ones are not recommended.
- Meat should be sliced thinly for faster cooking.
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