while doing my usual weekend grocery run yesterday, i was at the same time contemplating what recipe to experiment on. i decided to go for celia kusinera’s GISOK instead of the italian bollito misto i had for lunch in the hotel. with all the ingredients on hand, i went home to prepare and marinated the pork overnight.
after my late breakfast today of binagsilog [recycled pork binagoongan, sinangag at itlog], toasted white bread with butter and st. dalfour pineapple & mango jam, nescafe 3-in-1 instant coffee (i go for instant coffee when at home as i drink a lot of freshly-brewed coffee at work everyday!), i proceeded to cook c.k’s gisok.
it was fun trying out this dish which i’ve never had or cooked before. and while i was at it, my sunday specials from ren yi’s arrived — steamed tilapia in oyster sauce and pinasingaw na gulay [talong, okra at sitaw] with bagoong.
anyway, here’s how my version of CK’s gisok came out . . .
GISOK
ingredients and method
julienne 1 kilo pork shoulder and combine with 2/3 cup soy sauce, 2 tbsp lemon juice in a bowl. adjust taste by adding more soy sauce or lemon juice. marinade for 2 to 3 hours. this can also be done and prepared well in advance.
in a large pot, sauté 1-1/2 tbsp minced garlic, 1/2 cup chopped onions, 1 cup chopped tomatoes. add some salt to taste.
add in pork including marinade. cook for a minute then cover pot and simmer for about 5 minutes.
add 1/2 cup chopped chorizos, 500 gm tomato sauce, 1 tbsp double concentrated tomato paste, 1 tbsp soy sauce and 1/2 cup water. bring to boil and simmer until meat is tender.
while pork is cooking, fry 500 gm julienne potatoes until half-done. set aside.
add 250 gm julienne pork liver to the pork and cook for about 5 minutes. add 2/3 cup raisins and cook for another 3 minutes.
add 1/2 cup grated cheddar cheese and cook for another minute until cheese is melted and well blended in the sauce. add half-done potatoes and remove immediately from heat.
[CK pointed out the tendency for the potatoes to become mushy. i have experimented on frying them half-done and adding them last, removing pot from heat, covered, and let the remaining heat cook the potatoes.]
once again, thanks a lot CK!
and my� side dishes :-D
ren yi’s pinasingaw na gulay — talong, okra at sitaw with bagoong [steamed vegetables: eggplant, okra and green string beans with spicy shrimp paste]
steamed tilapia in oyster sauce with ginger and onions
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