Assemble these supplies:
1 1/2 kilos pork (pigi)
1 kilo medium-sized fresh shrimps
190 grams onion, sliced
45 grams garlic, slightly pounded
1 teaspoon vetsin (MSG)
1 tablespoon patis or salt (enough to taste)
shrimp stock, enough to fill cans
Steps in preparation:
1. Separate lean from fat. Remove skin.
2. Cut lean and fat into 1/2 inch cubes. Slice the skin finely.
3. Parboil cubed lean meat in small amount of water.
4. Render fat from pork.
5. Saute garlic, onion and add pork.
6. Add boiled shelled shrimps. Before parboiling fresh shrimps, cut off head which will be pounded and strained to obtain stock. Add boiling water to shrimps and cook until it becomes pink. Drain at once and shell. Add hot shrimp stock, pais or salt. Drain through a colander.
7. Fill No. 2 cans (or 16-ounce jars) with 400 grams of solid; then add the stock to make 550 grams.
8. Exhaust till it reaches 180°F.
9. Seal at once and process at 10 pounds for 50 minutes.
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