Description
Indulge in the savory delights of Binabad, a beloved specialty from Cabanatuan City, Nueva Ecija. Discover its vibrant flavours and rich culinary heritage, perfect for any mealtime indulgence!
Ingredients
Units Scale
Pork
- 1 kg pork shoulder chops, sliced into bite-sized pieces
- 1 cup water
- oil
- 10 g annatto powder
- 4 tbsp soy sauce
- juice from 1 lemon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground black pepper
- 6 cloves garlic, minced
Instructions
- In a bowl, combine the annatto powder, soy sauce, lemon juice, salt, baking soda, black pepper, and minced garlic. Mix well.
- Place the sliced pork shoulder chops in a heavy-duty zip-lock bag. Pour the marinade over the pork, ensuring that it is evenly distributed. Seal the bag and massage the marinade into the meat. Allow the pork to marinate in the refrigerator overnight.
- In a wok or large skillet, transfer the marinated pork along with any juices from the marinade. Add 1 cup of water to the wok. Place the wok over medium heat, cover, and cook the pork until the water evaporates, approximately 30-40 minutes.
- Once the water has evaporated, add a bit of oil to the wok to continue cooking and lightly brown the edges of the pork. Increase the heat to medium-high and pan-fry the pork for an additional 5 minutes, or until caramelized.
- Remove the Pork Binabad from the heat and transfer it to a serving dish. Serve
Notes
- Make sure to marinate the pork overnight for the best results.
- Adjust the cooking time according to the thickness of the pork slices to ensure they are cooked through.