Best 2 Pork Teko Teko Recipes
Pork Teko Teko is a delectable dish from the Philippines that tantalizes taste buds with its symphony of flavors. This dish features tender pork belly braised in a rich and flavorful sauce, complemented by the tangy freshness of pineapple and green papaya. The meat is simmered until it falls apart, absorbing the savory and tangy flavors of the sauce, while the pineapple and green papaya add a delightful balance of sweetness and acidity. Served with steamed rice, Pork Teko Teko is a hearty and satisfying meal that is perfect for any occasion.
The article presents two variations of this classic dish: a traditional Pork Teko Teko and a modern interpretation with a twist. The traditional recipe stays true to the original flavors, while the modern version adds a unique touch with the addition of coconut milk and lemongrass, creating a creamy and aromatic sauce. Both recipes are easy to follow and provide step-by-step instructions to guide home cooks in recreating this Filipino favorite.
PORK TEKO TEKO
A Graham Kerr creation for New Zealand as seen on the Galloping Gourmet. Found this on Food Network and posting for ZWT.
Provided by AZPARZYCH
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
- Brush with oil and broil about 8 minutes each side.
- To serve, slide from skewer and slice into medallions.
- Serve in sauce garnish with lemon and parsley
- MUSHROOM SAUCE:
- Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
- Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
- Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.
PORK TEKO TEKO
Steps:
- Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side. To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley.
- Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.
Tips:
- Pork Teko-Teko is a great starting dish for those who are new to Filipino cooking, as it is easy to prepare and does not require any special ingredients or equipment.
- Pork Teko-Teko can be served with a variety of side dishes, such as rice, noodles, or vegetables. It can also be used as a filling for empanadas or tacos.
- If you cannot find pork belly, you can substitute it with another type of pork, such as pork shoulder or pork loin. However, pork belly is the traditional ingredient for this dish and will give it the best flavor.
- If you do not have a mortar and pestle, you can use a blender or food processor to grind the garlic, ginger, and onions.
- Pork Teko-Teko can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Pork Teko-Teko is a delicious and versatile dish that is sure to please everyone at your table. It is easy to make and can be served with a variety of side dishes. Next time you are looking for a new Filipino dish to try, give Pork Teko-Teko a try. You won't be disappointed!
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