Saturday, 3 March 2012

Paksiw na Liempo with Mang Tomas Sarsa

Saturday and Sunday is feast day.  That is in the diet and fitness program that I created for our loss-weight plan (see Special Diet & Fitness Program) .  So food for Saturday and Saturday must be our favorites. BUT, despite that, we still have to watch our calorie intake and to not go above 1,800 kcal (for me) and 2,600 (for Frederick) during our feast days.

I was suppose to have KFC crispy fried chicken for lunch and supper today,  that was the plan since Wednesday.  I’ll buy KFC on-the-go at NEX on my way back to our hdb flat from work so I can devour it with rice at home.  You see KFC in Singapore do not serve rice.  But eating healthy foods like fishes and veggies for straight 5 days makes me want to indulge my cravings for pork.  And when I saw a picture of lechon, crispy pata, and lechong paksiw, my desire to savor and drown myself in the fatty-moistness and porkiliciousness of pork become more intense that if I don’t get to feed my tummy and satisfy my palate with pork this Saturday, my world will collapse – that is to say my body will self-destruct, it will automatically trigger a hypoglycemia and angina attack all at the same time
Needless to say that I went for pork. I cooked paksiw na liempo with mang tomas sarsaAdobong liempo (see list of adobong baboy recipes below) is the first dish choice but I saw a number of un-opened mang tomas sarsa we hoarded a few months back so I decided to use one and I thought of cooking paksiw na pata which may seem similar to pata tim (see our pata tim recipe here)But the world seems to be conniving against me because there were no pork knuckles nor trotters available at the 2 supermarkets I went to.  So I ended up using the pork belly that had been stocked in our freezer for almost a month now. 

I was stucked in a dilemma.  You know the feeling of wanting something yet you can't have it and yet you were presented with options that you are unwilling to consider? That was my feeling. I want paksiw na pata so badly oh actually I want to cook paksiw with mang tomas so badly but liempo can't seem to fit the dish I wanted - melts in the mouth fatty-moist pork in sweet-spicy-sour sauce. Then I decided to have lechong paksiw, yet I don't want to make lechong kawali because I hate frying! (see Lechong Kawali (Deep Fried Pork Belly for the recipe) Well, my head is rumbling with some complaints but my tummy and my pallate are always the bosses when it comes to food and eating, that most of the time every part of my being will just have to follow what they dictate.  So there, I cooked paksiw na liempo with Mang Tomas sarsa, enough for 3 persons so I could eat it for lunch and dinner today and I promised myself to consume just a cup of rice each meal.  But my paksiw na liempo was so delicious that I can't stop devouring spoonful after spoonful after spoonful of rice and paksiw na liempo. 
After finishing half of the pork dish and more than a bowl of rice, I felt bad.  Not because I didn’t enjoy the food,  because I did enjoy it very much and I have a bulging satisfied tummy as evidence of that.  I felt bad because I’ve come to realize that I really can’t control my appetite under such circumstances.  I need advise please.
Anyway, I need to make my work out today more vigorous and longer, more jogging than brisk walking for an hour or longer to offset my guilty pleasures of today.  I had a total of more than 2,000 calorie intake today because I had coffee, mee-goreng, and fried egg this morning.  Yes, I know, I should still mind my calorie intake and opt for healthy eating even during our feast day :-(  So tomorrow I will just have to find satisfaction on beans maybe or chicken and lessen my intake of white starchy food.
Here’s my recipe for my paksiw na liempo.  I cooked this last night to allow flavors to sip in the meat.  Also, I didn't go for lechong kawali, I decided to roast the pork to make it healthier and get rid of some unwanted fats rather than soaking it in and allowing it to absorb additional fats.



Pork Liempo - 500 g.
Salt - 1 tsp
Water - enough to cover the whole pokr

Paksiw Sauce:
White vinegar – 3 tbsp
Mang Tomas Sarsa – 1 cup
Pork broth - 1/2 cup
Sugar – 2 tsp
Onion, sliced into rings - 1 large
Garlic, coarsely chopped – 5 cloves
Black peppercorns – at least 10 kernels
Bay leaves – 3 pcs
Vegetable oil – 1 tsp

Cooking Procedure:

  1. Place the pork, water, and salt in a pot and bring to a boil.  Cook pork for at least 10 minutes.
  2. Drain and reserve ½ cup of the broth.  Set aside the broth.  Air dry the pork for at least an hour.
  3. Roast the pork in the oven until it is golden brown and the skin are crunchy (250OC for 80 minutes).  Chop into bite sizes when done.

Paksiw Sauce:

  1. Heat oil in a sauce pan.  You can use the fat from the pork if you want.  Saute in it the onion until it almost turned brown, add in the onions and continue to stir until it becomes translucent
  2. Stir in the rest of the ingredients and bring to a boil.  Let is simmer until the sauce is thick.  Adjust sugar and salt as needed.  It should taste like sweet-sour-a bit salty.
  3. Toss in the chopped roasted pork.

Serve it on steamed rice and blanched pechay on the side.  Don’t forget the oolong tea, it will help in the digestion of red meat.

Makes 3 to 4 servings.  Below is the estimated nutritional values per serving based on the ingredients used. 

Calories          :  976 kcal
Total Fat             :  88.35 g
Cholesterol     :  120 mg
Saturated Fat      :  32.22 g
Protein            :  15.57 g
Trans Fat            :  0 g
Sodium           :  53.33 mg
Dietary Fiber       :  0 g
Carbohydrate  :  2.8 g
Sugar                  : 2.8 g


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 © Fresha-licious (03March2012)

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here are some of our Adobong baboy recipes, click links below:
1. Adobong Baboy Sa Asin  
2. Adobo: Pork with Pineapple
3. Pork Adobo
4. Dry type Adobo
5. Hot & Spicy Adobo

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