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Heirloom Recipe Collection. These are treasured family recipes that have been handed down from generation to generation. Tried and tested recipes whose rich, comforting flavors not only please the palate but warm the heart and soothe the soul. Be ready to be introduced to familiar but unusual dishes crafted with different kinds of fresh table stock potatoes and be surprised that there is a whole potato wonderland out there just waiting to be discovered. There’s such a wide selection of potatoes now, especially with the introduction of U.S. varieties in recent years, which can practically go into any Filipino dish, heirloom dishes included. Read on!
1. Marinate pork belly in calamansi, soy sauce and oyster sauce overnight.
2. Drain pork from marinade, and set aside marinade.
3. In a heavy pot, braise pork in its own fat and brown potatoes. Reserve some browned potato slices for garnish.
4. Add garlic but do not brown. Cook only until aromatic.
5. Add peppercorns and laurel leaves, then drain off fat.
6. Add beer and water to cover, bring to a boil, then lower heat to a simmer.
7. Cook, uncovered, until the aroma of beer evaporates.
8. Cook until pork belly is very tender and skin can be pinched. Season to taste. Potatoes must be very tender too.
9. While still hot, mash potatoes in butter.
10. Put potatoes back into the sauce and combine until smooth.
11. Garnish with reserved potatoes, garlic and laurel leaf.
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