Ifugao Stew with Etag
Ifugao Stew with Etag
Try this quick and easy Philippine pork recipe from The Amazing Food Challenge.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 50 minutes
  • Yield 5 servings
  • 150 grams Etag (Salted smoked pork) medium diced
  • 150 grams Pinuneg (Native blood sausage) medium diced
  • 400 grams Pork schops large diced
  • 2 small Potatoes peeled and large diced
  • 2 medium Tomatoes large diced
  • 5 cloves Garlic peeled and thinly sliced
  • 1 large Onions peeled and large diced
  • 2 Carrots peeled and large diced
  • 30 millilitres Fish sauce
  • 150 millilitres Chilli and Garlic spiced vinegar (substitute white vinegar)
  • 60 millilitres Soy sauce
  • 20 Whole peppercorns
  • 75 grams toasted local Rice ground
  • 40 millilitres Oil
  • 300 millilitres Water
  • 250 millilitres Tomato puree
  1. In a large pot sauté the onions and garlic on medium heat until golden
  2. Add the Etag, pork, and blood sausage and cook until the edges are brown
  3. Add the potatoes, carrots, and tomatoes and cook for 3 minutes
  4. Add the vinegar, fish sauce, soy sauce, bay leaves and peppercorns and reduce liquid by half
  5. Add the water, toasted rice and tomato puree and simmer for 35 minutes or until pork is tender. Adjust the consistency by adding water if needed. The stew should be quite thick
  6. When you plate your stew you can mold the rice to look like the Banaue rice terraces as seen in the episode

NOTE: The Etag is very salty so you do not need to add anymore salt. Also traditionally they use whole peppercorns but you can substitute for cracked pepper

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