Now this what you call a portable meal. Solita or Solitas is a Filipino dish from Bohol made with pork ribs or pork chops cooked on its own marinade then battered and deep fried which resembles a lollipop chicken due to its exposed bone.
Philippines is a very vast and diverse country where each island have their own culture and tradition on top of the overarching generic Filipino ones. This means the cuisine on a specific region is widely influenced by it, add to that the produce that the island has to offer, then the result is an immeasurable number of dishes the Philippine cuisine has to offer. When I started this blog, I thought one day in the future I would run out of recipes to share, but as I dig deeper in researching my own country’s culinary arts, the more I learn, and at this rate, it looks that there are many more to share compared to my initial assessment. I think I barely touched its surface, with a lot of undocumented recipes, there is a big future for Ang Sarap, as one of our main goals is to promote Filipino recipes specifically the unpopular and the unknowns, in the hope of sharing them to the future Filipinos and the world at the same time documenting those dishes that may be forgotten as they are not prepared anymore.
One great example of that is our recipe for today the Solitas, a dish from Bohol region that probably would have originated from the Chuletas, knowing that Boholanos culture and cuisine has been heavily influenced Spain and Mexico. Chuletas in Latin and South American countries refer to Pork Chops, in Some parts of Spain specifically Galicia it can also refer to that similar part of the beef. Solitas on the other hand can be made with pork chops or pork ribs, and what makes it distinctive is that it is lollipopped like the chicken dish where the meat free bone is exposed and used as a handle when eating this dish. It was also said in Bohol, this is quite popular with the kids as they can easily grab it once cooked and continue to play outside with their friends. Cooking solitas is quite different too, where it is first marinated, cooked on its own juices and marinade, coated with a light batter then deep fried giving it that unique appearance.
Prepare your meat by carving the meat of the bone halfway through and pushing the meat to the other end, like how it’s done with the chicken lollipops. Set it aside.
In a large bowl combine all marinade ingredients together, add the meat then using your hands massage the marinade all over the meat making sure it all coated. Set it aside for 30 minutes.
In a large pan, place the meat together with marinade, pour the stock then put pan in a stove top over medium heat, cover the pan then once it starts steaming, put heat on low. Let it cook for 25 minutes or until meat is fully cooked. Remove the cover, if there is still some liquid left, bring heat to high to let it evaporate and be absorbed by the meat.
Remove pork from pan then set it aside, let it cool down.
In a separate bowl, combine all batter ingredients together, mix well until free of lumps.
Prepare a wok filled with oil for deep frying, heat to 180C
Dip each prepared pork into the batter then gently put it into the hot oil, let it cook for 5 minutes or until the outer coating gets crisp.