Papaitan Carne - Filipino Pork Dish with Bitter Gourd Recipe Video

Summary

Preparation Time30 MinCooking Time1 Hr 45 Min
Ready In2 Hr 15 MinDifficulty LevelBit Difficult
Health IndexAverageServings12
CuisineCourse
TasteMethod

Ingredients

 Water2 Pint
 Ginger4 Tablespoon (1/2 chopped and 1/2 sliced)
 Onion2 Large (1 quartered and 1 chopped)
 Garlic4 Clove (20 gm) (2 chopped and 2 sliced)
 Bay leaf2 Medium
 Black peppercorns1 Tablespoon
 Dried thyme1 Teaspoon
 Dried tarragon1 Teaspoon
 Tripe1 Pound
 Intestine1 Pound
 Pig's cheek and snout1 Pound
 Pig's liver1 Pound
 Goat's meat1 Pound (kambing)
 Cooking oil2 Tablespoon
 Sinigang mix3 Tablespoon (sampaloc)
 Fish sauce1 Teaspoon (patis)
 Shrimp base1 Teaspoon (sysco)
 Chicken base1 Teaspoon (sysco)
 Bitter gourd2 Large, chopped (ampalaya)
 Hot pepper3 Large (siling labuyo)

Nutrition Facts

Serving size

Calories 333 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 3.8 g19.1%

Trans Fat 0.1 g

Cholesterol 305.2 mg

Sodium 608.6 mg25.4%

Total Carbohydrates 16 g5.2%

Dietary Fiber 5.2 g20.8%

Sugars 3.6 g

Protein 36 g72.8%

Vitamin A 240.8% Vitamin C 153.9%

Calcium 9.1% Iron 77.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Chop the bitter gourd or the ampalaya and blend it to a smooth paste or puree with a little water.

MAKING
2.In a large stock pot, pour the water, heat it and bring it to a boil.
3.Add chopped ginger, onion, chopped garlic, bay leaf, peppercorns, ½ teaspoon thyme and ½ teaspoon tarragon. Return to a low boil for 20 minutes.
4.Add all the meats. Bring back to a boil, and simmer for 30 minutes to tenderize.
5.In a colander, pour all the contents of the pot to strain and drain. Rinse with warm water.
6.Slice the meat into bite sized pieces and set aside.
7.In a wok, heat the cooking oil.
8.Add sliced ginger and cook for a minute.
9.Drop the garlic and brown it a little.
10.Add the chopped onion and gently toss the wok so that they are evenly cooked and become translucent.
11.Add the meats and a pour in a little water.
12.Continue to sauté on high heat for 10 minutes.
13.Add the remaining thyme and tarragon.
14.Pour in the fish sauce along with a little water.
15.Add the shrimp base and the chicken base. Toss the contents of the wok to mix everything together.
16.Add the hot peppers and the Sinigang mix. Mix it in.
17.Bring it to a boil, cover with lid and cook for 10 mins.
18.Add the bitter gourd paste and stir it in.
19.Cook for a couple of minutes to finish it off.

SERVING
20.Plate it and serve right away.

TIPS
You can choose to grill the meat after boiling to enable it to get a smoked flavor and deliciously charred and crisp skin prior to cutting into bite sized pieces.
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