Patulid has been a treat my nanay would cook after a long day of travel. Her reason is that it’s good for the blood.
Patulid is a dish indigenous in the Northern Part of the Philippine. It is an Ilocano term which literally means “rolled over”. No, not part of this dish is being rolled over by a heavy machine. But it’s cooked as if it just rolled over fire.
The dish is simple that it calls only for the following:
- 1/2 kilo pork lomo, sliced to 1/2 x 1/4 x 1/16 strips
- 1/2 kilo pork liver, sliced similar to the pork
- 4 cloves of large garlic, minced
- 2 pieces small onions, chopped
- spring onions, chopped
- salt and pepper to taste
- oil for sauteeing
Bring the dish to life:
- Heat oil in a pan. Saute onions, then garlic until the golden brown. Ensure that garlic and onions were not burnt.
- Stir in pork lomo then simmer to half-cooked consistency.
- Once the pork lomo is half-cooked add the liver. Stir until the bloody appearance disappears.
- Pour in water enough to cover the meat and liver. You may add more if you want more soup.
- Season with salt and pepper to taste.
- Spring spring onions for added zest and garnishing.
- Overcooking the liver leads to tough texture.
- Use the freshest liver and meat available. Frozen ones are not recommended.
- Meat should be sliced thinly for faster cooking.
Patulid is rich source of protein and iron. No wonder Nanay describes it as food for the blood.