tonight's dinner. this was my 2nd attempt as my first attempt wasn't very good (but it still tasted good).
this is a traditional Filipino dish. (my mommy is so very proud of me!)
1 pound of pork... cubed (i used boneless pork ribs)
1 package of Mama Sita sinigang powder
1 bunch of romaine lettuce
1 large pot (i used a double-boiler because i wanted the meat to be evenly disbursed at the bottom of the pan - not stacked on top of each other)
put pork in water (enough water to cover the pork, and then some)
put on medium
when it starts to boil, then turn temp down to simmer (2-3 on dial) and stew meat until it's completely cooked through (i am paranoid about my meat still pink inside so i poked all the cubes of pork with a for
k until i was satisfied it was all white and still soft)
then cut up romaine lettuce and put in pot
add 2 more cups of water (because i like it soupy)
put entire package of Mama Sita sinigang powder (i like my broth to be sour, so basically you put enough for
keep on simmering until lettuce has wilted (to a dark green color) but the lighter green part is still firm and crunchy :)
i also accompanied this dish with white, jasmine rice.
if you like the taste of tamarind, you'll love the flavor of this broth.
sorry, i didn't put any times next to each step as i'm still learning how to cook. i tend to watch my pot a lot just to make sure it's going along very well. once i get the hang of it, i'm sure i'll watch the pot less and be more confident of my recipe.
The probes for the thermometers have been routed through the access door. The dual probe has one probe attached at the grate level and the second is buried right in the center of one of the butts. The backup thermometer is buried in the middle of the other butt.
My goal is to cook the pork to a temp of 190F. Initially the temp will rise quite rapidly and it will seem like they are cooking
too quickly, but around 140F it will reach "the plateau". The plateau is the temperature where the fat in the butts begins to render out of the meat. It is not unusual for the meat temp to sit at the plateau for many hours. It is important to be patient and wait it out, no matter how long it takes. If you remove the pork before it is done it will be tough. You absolutely have to let it fully render and come up to that 180+ temp range or else you won't get the proper pulled pork experience.
This is one of the reasons I cook my BBQ well in advance of the meal I need it for -- if it isn't done you can't rush it. It will be done when it is done. The good thing is pulled pork reheats very well.