This is Pork and Beans the Cordilleran style! Kiniing Bukel is a Filipino soup dish prepared with a type of dried smoked pork with white beans cooked with a sauté of onions, garlic together with leafy vegetables.
Kiniing is a traditional delicacy that is specific to the Cordillera region of the Philippines, particularly in the town of Kapangan in Benguet province. Many Filipinos may not be familiar with it, but for the people of this region, it is a well-known and beloved food. Kiniing is a cured pork product made from meat obtained from locally raised native black pigs. The meat is thinly sliced and then soaked in water where guava leaves were boiled, which not only adds a pleasant scent for humans but uninviting to insects which repels them, it also aids in hardening the meat. The meat is then smoked over pinewood or dried guava branches for added flavour and preservation. It is then hung in a suuban, the top of a clay stove where locals cook with firewood on a daily basis, for a month or two, but for a harder consistency it can be hung for up to a year. The end product is then stored in a traditional bamboo basket called a buatala or saket and can be stored for about a month. The practice of making kiniing dates back to before the 1940s and was originally used to preserve wild game.
Kiniing is a versatile ingredient that can be used in various dishes, the unique flavour imparted by the traditional method of processing it, is one that can only be found in Kiniing dishes. Our dish for today, Kiniing Bukel, is a soupy variant which is a common way of preparing it in the cold mountainous regions of Cordillera, like Baguio. The dish is simply made with Kiniing and Bukel, which refers to seeds, kernels, or grains, and in this recipe, bean kernels are used. The main ingredients are sautéed with typical Filipino ginisa ingredients and then boiled with leafy vegetables. Though simple in its preparation, this dish is delicious and is best enjoyed with freshly cooked rice during a cold, rainy weather.
Love the look of this soupy offering . . . love white beans, love bok choi . . . oh, but kiniing – had never heard of that . . . boo! Well, Mr Google smiled and showed . . . I may leave my local butchers puzzled but if I buy on line the pork is certainly available ! SO . . . further homework and perchance I can copy this beauty . . .
You can use speck is you have heard of it, widely available in Europe specifically German speaking countries, they are the nearest ones in terms of flavour to it.
Since I am Estonian-born I grew up on speck and it is good to know it can be used . . . but still hope to find and use ‘the real thing’ ! Thanks!
Sounds like a really wonderful soup as it has pork and bok choi! Good to know that you can use speck instead. Would be wonderful if I could get some speck from black pig.
Loved learning about this Filipino soup. Would be the perfect soup to warm up with, especially since it just snowed here.
Such a simple recipe to make this incredible dish! It looks like pure comfort in a bowl.
Meat, legumes, and leafy vegetables make a wonderful soup pairing; hearty and delicious yet not overly heavy. Very nice local specialty!
You are the king of soups. This is another that just calls out for a rainy evening…