Monok

In the heart of Tondo, resourcefulness shines bright. Inspired by Loida’s story, today’s dish is a tribute to resilience and hope. #TondoTales #FilipinoSpirit #CulinaryJourney.  Discover the resilient story of Loida Orallo, the Queen of Monok, and how her resourceful recipe transforms leftover meats into a flavourful dish.

In the heart of Tondo, Manila, one of the most impoverished slums in the Philippines resourcefulness thrives amid hardship. Meet Loida Orallo, a woman whose story embodies the resilient Filipino spirit. Known as the Queen of Monok, Loida has turned a humble dish into a beacon of hope and survival.

Loida learned the monok recipe from her mother, who was equally resourceful. When her mother fell ill and had to close the carinderia (eatery) she ran, she discovered a way to make the most of what little they had. The meats used for broth – chicken, pig, and cow, would typically be discarded once their flavour had been extracted. However, Loida’s mother marinated these meats in soy sauce, vinegar, chili, and garlic, bringing them back to life with a burst of flavour.

Tragedy struck when Loida’s mother passed away. At just 21 years old, Loida, along with her father and siblings, worked in a junk shop to make ends meet. Struggling to survive, Loida turned to selling monok, the dish her mother had perfected.

Monok is a dish born from necessity. Loida uses leftover chicken sourced from hotels, re-cooking the meat and selling it for just 15 pesos (US$0.26) per plate. The hotel chickens, once used to make stock, are left tasteless and seemingly useless. But Loida’s resourcefulness ensures that the less fortunate are fed, and food wastage is minimized.

In the same slums, another dish known as Pagpag exists. It’s a bleaker version of monok, leftover food scavenged from garbage sites and dumps. Pagpag can include expired frozen meat, fish, or vegetables. The Tagalog word “pagpag” means “to shake off the dust or dirt,” reflecting its origins in extreme poverty.

Today, I’m inspired to make monok at home. Not from hotel leftovers, but from the meat I’ve used to extract flavour in previous dishes. Each time I cook, I collect the meat as well as the meaty bones, debone them and freeze them for this purpose. It’s a small effort to combat food waste and a tribute to the resourcefulness and survival spirit exemplified by Loida and many others in Tondo.

The reality of life in Metro Manila’s slums is heartbreaking, yet stories like Loida’s remind us of resilience and hope. Cooking monok at home not only pays homage to this incredible resourcefulness but also serves as a reminder of the strength found in the face of adversity.

Monok

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• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 8 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Discover the resilient story of Loida Orallo, the Queen of Monok, and how her resourceful recipe transforms leftover meats into a flavourful dish.

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Ingredients

Units USM Scale 1x2x3x

Meat

• 1 kg flaked cooked meat (a mix of chicken, pork, and beef)
• 1 large white onion, finely chopped
• 6 cloves garlic, minced
• 1 tsp brown sugar
• 1/4 cup oil

Marinade

• 1/2 cup cane vinegar
• 1/4 cup soy sauce
• 1 chicken bouillon cube, crumbed
• 1 medium red onion, finely chopped
• 6 cloves garlic, minced
• 2 pcs red chillies, finely chopped

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Instructions

1. In a large bowl, combine the flaked cooked meat.
2. In a separate bowl combine all marinade ingredients together then mix well.
3. Pour the marinade into the bowl with flaked meat then mix everything well to ensure the meat is coated evenly.
4. Cover the bowl and let it marinate in the refrigerator for at least 1 hour (overnight is even better for more flavour).
5. Heat the oil in a large pan over medium heat.
6. Add the sliced white onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
7. Add the marinated meat (including the liquid) to the pan.
8. Stir-fry the meat until it’s cooked through and nicely browned.
9. Sprinkle the brown sugar over the meat and continue sautéing for a few more minutes until edges of the meat are crispy and caramelized.
10. Adjust the seasoning by adding more soy sauce or vinegar if desired.
11. Serve hot with steamed rice and enjoy

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