Thursday, January 31, 2013


Last couple of times I've made this (about a year ago) was from blood from the local Asian market. This time I wanted to try pastured pig blood. After a few calls the Local Butcher Shop had some that was frozen. On the way home from work I stopped by, the butcher pulls out this large container (looked like 1/2gal) and said if you want lesser amount we can thaw it over night but we can't refreeze remainder. Told him I would take it all. Also asked if they had any innards, but they did not.

About half way thawed I broke it up it up some what equal amount. It turned out to be just over 3qts. Returned 2qts to the freezer, the other will be for the recipe. It was a mess, blood everywhere so no photos this time.

Now that the blood was liquid I need a few more ingredients. So off to the Asian market to pick up some intestine and lemon grass. Found a 2lb package in the pile and grabbed 4 stalks grass. While I was there I saw the balut so I selected 2 to bring home.

While preparing the intestine I noticed the color and shape so I arranged it and snapped a photo. The package send end cuts so I'm not sure which end this is from.

The intestine needs to rinsed thoroughly inside and out, so it was chopped into manageable length and doused with cold water for many flushings. Once clean they are boiled for 30 min, then cut into bite size pieces.

While the innards were boiling the pork butt (remove any excess fat) and liver are chopped

Chop onions, garlic, ginger and bruise lemon grass. Have Hawaiian salt and bay leaves ready

Preheat large pot over medium high heat, add 2 tbsp lard. When melted add 1 onion, 6 cloves garlic, 2 thumb sized pieces of ginger. When onions are translucent add pork butt and brown. Next add chopped innards, lemon grass, 2 bay leaves and 2 cups water. Cook until water is reduce by 3/4. Now comes the blood. If you prefer a smoother texture lower heat and add in slowly stirring constantly. If you like it coagulated do not lower heat and minimal stirring. Once blood is simmering add liver and chilies or whole peppercorns, continue simmering till liver is cooked (about 10-15min). Remove lemon grass before serving.

Don't waste the fat that was trimmed from the butt. Render it out and save for later

Ready to eat! Served with garlic cauliflower "rice"

Tuesday, January 29, 2013

Pig Head dishes

Looks kinda gruesome this way

The skin was crispy and delicious, the meat was succulent with a hint of lemon, ginger and garlic. I wanted to get a photo of the eating of the skin but it was too good! got carried away and my hands were too greasy to handle the camera. It was eaten right in the pan, removed the strings and cut into it.

The next day I cut some slices from the cheek area and pan fried

While they were crisping up I warmed the bone broth and added kelp noodles and kalumungay leaves for a nice lunch.

For dinner fried up a couple more pieces of cheek and served it with some kale braised in lard seasoned with garlic and Hawaiian salt.

For something a little different I braised the meat in the bone broth with more kalamungay.

I had some rub left over so I took some pork chops out of the freezer and fried them up.

Monday, January 28, 2013

Pig Head continued

Once the flesh was removed from the bone it is laid out flat. Then chopped lemon grass, garlic, ginger and Hawaiian salt are rubbed in well

Next roll and tie. Would have been more secure if I had another hands to hold the roll tight.

The head was simmer for 1 hour and meat was removed and bones returned to the pot  and left to continue simmering over night to make killer bone broth


After roasting for 6 hours it was ready to carve

Next post will some of the ways I prepared the succulent meat.

Sunday, January 20, 2013

Pig Head

Tara Firma Farms had a special on pig head for $5, for that price I could not pass it up. I just had to wait till the wife was away to prepare, she wanted nothing to do with it.

After some thought I decided to debone the head. Watched a couple youtube clips on the procedure and gave it a try. 1st hair removal. Farm did a decent job but there were still a few strays, out comes the torch.

The 1st cut

Saving the tongue for later

Coming 'round the top

This was the toughest spot, getting the snout to release

Complete! Not as hard as I thought it would be. Wanted to get the brain out but no cleaver to crack the skull.

Into the stock pot for some bone broth

Next post I'll talk about roasting prep and broth seasoning

Friday, January 18, 2013

Chicken Kalamunggay

My memories of this recipe are from one of my early trips to Hawaii in the last 60's early 70's, but have no recollection of having after that. It's always talked about at family get together's when reminiscing of days gone by but never prepared. I have fond memories of this dish and have found no recipe recreating it.

On a recent trip to Kahuku (Oahu) I asked my elders to show me how to make Kalamunggay.

We went to Gramma's plantation house to gather leaves 

In back we find the Kalamunggay tree (Moringa oleifera), we harvest only the young foliage. She said older leaves are bitter.

Then the tedious task of stripping foliage from stems begins. Family members gather to help in the process.

After a couple of hours we have a large bowl filled

Here on the mainland we get the leaves from the Asian market frozen. Not as good as fresh but it will do

Only 5 ingredients; Chicken with skin removed

Tanglad (Lemon Grass)



Hawaiian Alaea Salt

Everything goes into the pot except salt

Simmer for 1 hour then meat is removed from the bones. Return bones to the pot, add salt to taste and simmer for an additional 8hrs. Strain broth through cheesecloth and return to pot. Add chicken and kalamunggay, add more salt if needed. Keep at a low simmer to keep leaves from going bitter. Served with my sriracha sauce (stay tuned for that recipe).

Don't waste the skin. Sprinkled with crushed Alaea salt and roasted in a 350deg oven for 45min till golden and crispy!

It starts here

After urging from family and friend's to do a food blog I've decided to give it a go.

I've cooked for many years, have many cookbooks and search for many recipes but always fall back on old family favorites. Being of Filipino/Caucasian decent I prepare lots of ethic dishes as well as southern cooking. I like traditional, old time recipes. Always searching for some thing that is out of the ordinary. 

In late 2010 after some experimentation I discovered I was sensitive to gluten. I don't get deathly ill or anything like that but after repeated exposure allergies and asthma flare up and skin issues return. All dishes prepared are gluten free, so alterations to recipes are made. Ingredients are sourced locally a majority of the time but the occasional item does come from abroad. Meats are purchased from Tara Firma Farms, Marin Sun Farms (Oakland location), and The Local Butcher.