Recipe #3: Patulid

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.

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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:

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  • 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:

  1. Heat oil in a pan. Saute onions, then garlic until the golden brown. Ensure that garlic and onions were not burnt.
  2. Stir in pork lomo then simmer to half-cooked consistency.
  3. Once the pork lomo is half-cooked add the liver. Stir until the bloody appearance disappears.
  4. Pour in water enough to cover the meat and liver. You may add more if you want more soup.
  5. Season with salt and pepper to taste.
  6. Spring spring onions for added zest and garnishing.

Cooking Notes:

  1. Overcooking the liver leads to tough texture.
  2. Use the freshest liver and meat available. Frozen ones are not recommended.
  3. 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.

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