Friday, July 1, 2011

Drunken Pork Belly

Finally- a copy of a Tapuy Cookbook (hot off the press!). Few months ago, I was asked to contribute a recipe for PhiliRice ( a government corporate entity under the Department of Agriculture established to help develop high-yielding and cost reducing technologies through research so farmers can produce enough rice for Filipinos)—and of course I excitedly said yes to the project.  I am posting my recipe and some useful infos about the local rice wine to create awareness and help promote Tapuy — Congratulations to PhilRice !!! Tagay Pa !!!
Tapuy (rice wine) is a traditional alcoholic drink in the northern part of the Philippines for more than 200 years.  It consumed during fiestas, weddings, harvesting ceremonies and other cultural celebrations.
Philippine rice wines vary in taste, aroma, color and keeping quality in the country side.  Because of this, PhilRice  created greatly improved tapuy with the sensory profile : clear full-bodied wine with luxurious alcoholic flavor, moderate sweetness, and lingering finish. It is 100% natural pure wine, with no preservatives and undiluted with water and 14% alcohol content.
Enjoy this traditional wine with ice, cocktail drink or served as straight, chilled or use it with cooking!
Baked Pork Liempo 
1 kg             Pork Belly (liempo), whole with skin
½ c             PhiliRice Tapuy
½ c             Vinegar
4 tblspn      Fish Sauce
1 tspn          Sesame Oil
3 tblspn       Minced Garlic
1 ½ tspn     Minced Ginger
2 pcs            Star Anise
2 tblspn       Brown Sugar
2 tblspn       Ground Pepper
2 tspn           Salt
Combine all ingredients and marinate pork belly overnight
Roll and tie up pork with skin side out. Bake for 20 to 30 minutes at 400 deg and baste every 10 minutes. Bake for another 10 to 15 minutes at 350 deg.
Let pork roll sit after roasting. Remove the strings and slice before serving.

The Legend of Tapuy(An Ibaloi Tale) 
Tapuy was introduced to the Ibaloi tribe by the gods. The story goes, that the first woman encountered an enchantress named Bugan, sent by Kabunian to make tapuy for the tribe for them to enjoy eating pig meat.
“Get the wonder plant and crush the grains until it becomes powder. Mix it with cooked rice and water, and let the mixture stand for three days. “ Put it in a jar and cover it for eight days,” commanded Bugan. On the eight day, Bugan and the first woman opened the jar and saw that the water had turned into a golden liquid with pleasant aroma.
“Now you have tapuy,” Bugan declared. “Use it during feasts. Before drinking, the priest should recite the story of Kabunian, then invite the gods to celebrate with the people. Pass the tapuy for the guests to take a sip. Then offer a pig to the gods.”
To this day, the Ibalois still follow the instructions of Bugan and drink tapuy during every festivity.
Food Notes :

1. Get a liempo with a nice layer of fat (Fat = Flavor)
2. Serve with hot rice — and a glass of chilled tapuy !
3. Source : PhilRice Tapuy Cookbook & Cocktails, A collection or recipes and cocktails featuring Philippine Rice Wine, Philippine Rice Research Institute Nueva Ecija, Philippines

1 comment:

  1. OMG Chef! I'm lovin all these pork belly recipes you've been posting.