Tuesday, September 11, 2007

"All Natural Buko Juice","Pork Chop Bistek" & "Mojos"

"Mala-uhog" means very soft coconut meat, almost watery in consistency. That is the kind of coconut best with this recipe.

good for 3-6 servings

buko juice:
2 pcs buko (*mala-uhog)
2-3 tsps white sugar

pork chop bistek:
4 tbsps soy sauce
5 pcs kalamansi
1/2 tsp ground black pepper
6 small pcs (650-700 grams) pork chops
1-2/3 cup of water
1 very large (230 grams) white onion, sliced & segregated
cooking oil

1 pc (200 grams) potato, thinly sliced with skin
fine salt & white pepper
1/2 cup or more of flour


In a large pitcher, place the buko juice and soft buko meat. Put sugar. Stir until blended. Freeze before serving.

Sprinkle the potato slices with salt & white pepper on both sides. Stand for a few minutes. Meanwhile, in a smal bowl, put the first-three ingredients for pork chops. Mix well. Put the pork chops in a tray. Pour the mixture. Turn several times, making sure to coat both sides of the pork. Set aside.

In a wok, place 1-1/2 tbsp of oil. Saute the onion. Drizzle lightly with savor. Cook until limp. Remove from pan.

Back to the pan, place another 2 tbsps of oil. While waiting for the oil to get hot. In a paper bag, put 1/2 cup of flour. Add the marinated potato slices. Shake. If potato slices are still wet, add a little more of flour until well-coated. Fry until golden brown. Drain in paper towels. Set aside.

Saute the garlic in the remaining oil until light brown only. Add in the pork, fry lightly on both sides. Pour the marinade and water. Cover. Bring to boil. Reduce heat to low-medium fire, bubble away for 25 minutes.

Add the cooked onion. Mix well. Let it cook for another minute. Place in a platter. Decorate with fried potato on the sides.

Serve best with warm cooked rice & buko juice.

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