I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Pork is an all-time favorite meat. In some countries, only certain parts of the pig are consumed, but in many parts of the world, the culinary tradition has evolved so that no part of the pig is wasted.
For this delicious recipe, I used pisngi ng baboy, or pig's cheeks. The cheeks are characterized by a combination of fat and meat that creates a marbling texture. Unlike a regular cut of pork, cheeks are more tender—and they are cheaper, as well.
For this recipe, I added button mushrooms, though you may choose to use any type of mushroom. I also added oyster sauce for extra flavor.
|Prep time||Cook time||Ready in||Yields|
2 to 3 servings
- 400 grams pisngi ng baboy, cubed
- 400 grams whole button mushrooms
- 1 cup water
- 2 tablespoons garlic
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon cornstarch
- 1/4 tablespoon sugar
- salt, to taste
- pepper, to taste
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- 4 medium bowls
- 3 small bowls
- 1 small plate
- chopping board
- measuring cups
- measuring spoons
- cooking spoon
- Grill the pisngi ng baboy (pig's cheeks) to remove the unwanted hairs.
- Pour water in a pot. Add salt and pepper.
- Add the pisngi ng baboy. Cook until tender.
- Once cooked, remove from the heat and allow it to cook down before silicing. Set aside.
- Heat oil in a pan. Saute garlic. Add the pisngi ng baboy.
- Add mushroom. Saute for few minutes.
- Add in water, oyster sauce, soy sauce, sugar, salt, and pepper.
- Cook until the sauce is reduced. Adjust the seasonings, if needed.
- Serve with rice.
Tips and Techniques
- Serve this as an appetizer or a main dish.
- Try other delicious and meaty parts of the pig, such as pork belly.
- Adjust the amount of oyster sauce if needed. The taste of oyster sauce may vary depending on the brands.
- Add more water to make the dish saucier.
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- How to Cook Tokwa't Baboy: A Filipino-Inspired Pulutan
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© 2020 Travel Chef