Recipes
Pistu
14
May
May
Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”
Pistu
Ingredients
- 2 tablespoons oil, or use lard from chorizo
- 2 tablespoons minced garlic
- 1/4 cup chopped onion
- 1 kilo lean ground pork
- 1 can chorizo sliced into 1/4" coins
- 2 pieces medium potatoes, cubes
- 2 pieces red bell pepper pitted and chopped
- 1 cup green peas
- 1/2 cup butter
- 4 large eggs, beaten
- parmesan cheese to sprinkle
- pandesal
Instructions
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Heat pan and add oil. Sauté garlic and onion, add ground pork continue to cook for 10 minutes.
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Add chorizo and potatoes, continue cooking for another 10 minutes. 3.
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Then add bell pepper and green peas.
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Add butter when melted, add the beaten eggs and mix well.
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Sprinkle with grated parmesan cheese just before serving. 6. Serve with pan de sal.