Etag Food Recipe

Smoking is usually done by hanging the etag over and close to the stove or hearth exposing the cured meat to smoke while being air dried.

Etag food recipe.

A slab from a big slice of pork is cured in salt for about a week then air dried under the sun or smoked for several weeks or months or both. I m a huge fan of filipino food. After that strain vegetables and set the broth aside. Smoke the meat for at least 30 minutes and no more than 3 hours each day for at least 2 weeks.

We are wondering if we can buy it here in manila. It can also be deep fried and then eaten with vinegar or hot sauce. Use a food processor or a blender before mixing it with the broth. Traditionally prepared during celebrations and rituals etag is salted pork meat that is smoked and stored inside a wooden box from a few months to a year.

Add to that the half formed head guts beak and bones of the poor duck and you ll have a recipe for the ultimate scary food. The fact that it emerged from the country s culinary capital means there s something delectable about kamaru. Though any kind of wood will do the smoking the igorots would prefer to use the wood from a tree they called alnos as it would emit pleasant smoke. The fast way to smoke etag is to build fire on a pile of firewood and place the skewered etag close to the fire but not too close that it would get roasted instead of being just smoked.

Sprinkle some spices cause it s no magic. Sauté garlic and shavings of etag before mixing in chopped vegetables. Sep 4 2016 food philippine food cooking filipino illustrated recipe dish culinary exotic edgie polistico philippines filipina delicacy adobo lechon. Posted at aug 31 2014 11 16 pm updated as of sep 01 2014 07 17 pm.

You can add water and vegetables and boil until tender. But for non kapampangans it s harder. Hi thank you for this. Some foreigners call this as igorot ham.

More power to your hometown. It is very beautiful. Mole or rice field crickets. It refers to salted pork and is cooked best with pinikpikan legumes or plain vegetables.

Etag is the general term used in cordillera about the native s traditional way or preserving pork. Etag innasin also known as igorot smoked meat. We tasted etag when we went to sagada last may 1 2014. Carrots cabbage and peas are only some examples of what you can make use of.

Watch also in iwant or tfc tv. If you want more flavor add in shrimp and other kinds of meat. Watch the full episode in iwant tv or tfc. Traditionally etag was smoked for 5 months to several years so don t worry about smoking for longer than the 2 week period.

The smoky taste of etag is perfect for breakfast. Anonymous january 15 2016 at 7 54 am hi i dunno if somebody sells etag in manila. Street food in the philippines is some of my favourite because a lot of it is so different interesting and tasty.