- 1/4 cup hot water
- 1 tbsp annatto seeds (atchuete)
- 1/4 kg pork fat (tampalin), sliced into thick strips
- 1/2 tsp iodized coarse salt & some more for mashing
- 1/2 cup water
- 5 cloves garlic, finely pounded
- 2 medium (70 grams) red onion, halved & sliced thinly
- 3 tbsps fish sauce
- 1 medium (400 grams) banana heart (puso ng saging), banana flowers not included
- 3/4 tsp ground black pepper
- 1/4 tsp dried red pepper flakes
- 1-1/4 cup rice wash
- 2 tbsps native white vinegar
- 2 pcs finger chilis
In a small bowl, combine the first-two ingredients. Let it sit until needed.
Half-filled with water a large bowl. Add generously with rock salt. Mix. Cut lengthwise the banana heart. Slice thinly. Plunge immediately in salt-water mixture. Add more salt. Using your two hands, mash until veggie feels soft. Drain in a colander. Wash in running water twice. Put back in the bowl. Level with water. Set aside.
In a wok, over medium-high fire, put the next-three ingredients. Stir-fry until pork fat becomes deep brown in color. Remove from pan. Also, remove the oil just retain about 2 tbsps of oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Pour the fish sauce. Cook until liquid evaporates or aromatic.
Add the banana heart, ground black pepper, dried pepper flakes and rice wash. Put the red food color (strain the annatto seeds). Mix. Cover. Bring to boil. Then reduce fire to low, cook for 8 minutes. Put the vinegar and chilis. Do not mix. Let it cook for another 5 minutes. Remove from heat. Toss the fried pork fat. Mix until well- blended.