From the recipe collection
Pinalatan
An Isnag pork preparation simmered with mature pomelo leaves and native chile until tender, aromatic, and lightly reduced.
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 5–6
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Ingredients
Tick ingredients as you prepare.
Method
- Choose mature pomelo leaves with a clean citrus-mint aroma. Tear each leaf once and bruise it lightly with the back of a knife; do not shred it finely.
- Place the pork, onion, pepper, salt, and water in a heavy pot. Bring to a boil, skim the surface, then lower to a quiet simmer.
- Cover and cook for 30–35 minutes, turning the pork once, until it is beginning to soften.
- Add the pomelo leaves and chilies and press them partly into the liquid. Cover and simmer for another 20–25 minutes.
- Uncover and cook for 10–20 minutes more, until the pork is fully tender, some fat has rendered, and the remaining broth lightly coats the meat rather than resembling a large bowl of soup.
- Taste a piece of pork with a little broth. Add fish sauce or salt only if needed; the finished dish should be hot and distinctly aromatic without harsh bitterness.
- Rest covered for 10 minutes. Remove any especially tough leaf midribs and serve the pork, softened leaves, and concentrated juices with hot rice.