Pindang

Pindang is probably one of the most popular Cabalen products that has been a staple of Pampanga breakfast item for many years. If it’s your first time to hear about this dish, it is like tocino - a processed pork meat that is sweet and salty when cooked, perfect for rice and sunny side up egg on the side.

While tocino is available nationwide, you should not miss-out on the chance to taste the authentic Kapampangan tocino that is offered only in the province which is “Pindang Damulag”  - a thinly sliced carabao meat cured with vinegar and seasonings. The taste of pindang is sour compared to the sweet tocino that we are all familiar with, but pair it with a cup of rice with sliced tomatoes on the side, and you’ll surely experience one taste that is uniquely Kapampangan.

How to Make Pindang

Ingredients

beef skirt steak - 1/2 pound, sliced thin

sea salt - 4 tablespoons

granulated sugar - 3/4 cup

paprika powder - 1 teaspoon

pineapple juice - 1/2 cup

white wine - 1 Tablespoon

cooking oil - 2 Tablespoons, divided, 1 Tablespoon for cooking beef, the rest for garlic rice

garlic - 4 cloves, minced, divided use 2 for beef, 2 for garlic fried rice

cooked white rice - 2 to 3 cups, a day old, must be refrigerated

salt - 1 teaspoon, for garlic rice

black pepper powder - 1 teaspoon, for garlic rice

fresh tomatoes - sliced, for relish, to serve with beef

water - 1/2 cup, to cook the beef at the start

Directions

To cure the meat : in a large, non-reactive bowl mix together the dry rub of salt, sugar, paprika. Add the sliced meat to this mixture. Rub each piece well with the dry mixture. Mash and macerate well with your hands to ensure the dry ingredients incorporate well. Turn the meat slices over and under if needed to mix everything well.

In a separate small bowl, mix the pineapple juice and wine well. Add this to the meat mixture that has the dry rub. Toss and turn the meat pieces so the mix blends well.

Store the cured meat in large plastic bags and seal well making sure no air gets inside. Place the plastic bags inside a large plastic container and cover tightly. Keep the meat in the freezer for 3 to 5 days before cooking. When getting ready to cook, thaw the frozen meat till pieces are nearly room temperature.

To cook the ‘pindang baka’ or beef tapa: in a large stainless steel skillet, over medium heat, add the thawed beef slices. Pour half a cup water (for half a pound of meat) into the skillet. Let the meat cook and tenderize for about 10 minutes.

When the water evaporates and no trace of the liquid is left, add the cooking oil and garlic to the same skillet. The beef slices will turn a darker brown and have a shiny glaze over it as it sears in the pan. Cook for 5 to 6 minutes more till beef is well done. Transfer to a platter. Serve hot with garlic rice, eggs and a tomato relish.

To cook garlic fried rice: using the same skillet where the beef was cooked, add a tablespoon more of cooking oil and the minced garlic. When the garlic browns in 1 minute, add the day old cooked rice. Mix well so the pan flavors incorporate in the rice grains. Season with salt and pepper.

The frozen cured beef should be kept in the freezer for one to two months. Cure a large batch of beef and keep them in portions in the freezer, to be taken out as you go along. Even on busy weeknights, this beef tapa works well for a quick dinner. You can substitute pork shoulder and make ‘tocino’ using this recipe.