Tuesday, May 3, 2016

Pinoy Cuapao

Pinoy Cuapao Recipe
Serves 6-8.

1 kilo lean pork liempo, whole
1 cup Premium Soy Sauce
1 cup pork or chicken broth
2 tbsp garlic, chopped
1/3 cup sugar
¼ cup Chinese cooking wine
2 tbsp Hoisin Sauce
1 star anise
¾ cup red onions, sliced
2 tbsp whole peppercorns
¼ cup wansoy, chopped
2 tbsp peanut butter
1 tbsp Sesame oil
2 tbsp cornstarch
1 cup spicy peanuts, chopped
20 sprigs         wansoy stalk
10 pcs pandesal or siopao bread

Combine all ingredients from Soy Sauce to Sesame Oil. Mix well. Simmer mixture in a sauce pan and add in liempo. Simmer in low fire covered for at least 1 1/2 hour or until a knife slides in slowly to show tenderness. Make sure liempo is submerged in the liquid. If not, add more broth.

When tender, remove liempo and refrigerate until chilled. Strain sauce and chill in the fridge.  When liempo is chilled (about 5 hours), slice liempo in half, then thinly (about 3 inches wide and 1/6 inch thick). Make sure to slice across the grain. Arrange slices in a baking dish.

Discard the fat from the chilled sauce.  Add 2 tbsp cornstarch diluted in 2 tbsp of water and simmer to thicken (abount 3-5 minutes).  Pour sauce over sliced liempo. Heat in an oven for 5 minutes at 350 degrees, or simmer on a stove top.
To assemble, put a slice of liempo in a steamed bun or pandesal. Sprinkle with spicy peanuts and top with wansoy.


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