Friday, December 30, 2011

Nibble with Pork ceviche with Bitter gourd

A quick strong of a satisfied breath was made after I finished my pork ceviche with refreshing leaves of bitter gourd. It was stimulating indeed as it hit me 'big time' due to its tempting acidity and layer of spiciness.
Without applying any heat to my mixture, I felt like I don't want to risk serving my sumptuous ceviche. I will be guilty if someone were to engulf the meat. I then applied a prompt scorching heat without compromising the taste and our tummies' safety to fully enjoy it with ampalaya (bitter gourd) leaves.

Pork ceviche with bitter gourd

Ingredients:
180g pork meat, trimmed off fat and bones, 1cm cubed
1/2 cup or 140 ml vinegar (Datu Puti preferably)
1pc medium onion, thinly sliced
3 garlic cloves, crushed and minced
20 pcs ampalaya (bitter gourd) leaves, sliced
1pc long red chilli, sliced
2tsp salt

Methods:
Put all ingredients in a small bowl. Let the mixture stay for 30mins to 1 hour. Make sure the pork is fully-soaked. Serve. (For safety of ingestion: After marinating, transfer and heat the ceviche in a small pot over high heat while continuously stirring for 1 min or until meat changes its color. Serve.)

20 comments:

  1. This is new to me but sure why not, after all nothing ventured nothing gain as I am open to trying any new dishes.

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  2. looks yummy.. i'll try it but maybe i'll grill the pork.. :) i have this thing about raw meat...merry christmas!

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  4. yum yum! i love bitter gourd :)

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  5. @ chrisair
    it was a theme for this Christmas, only it is a bit bitter.

    @ Nava. K
    I would recommend this this to you, if you are not sure of the palatability of the pork, you can either stew it first.

    @ the orange teapot
    you can do that grilling also just to be safe. but for me, the first time i tasted pork ceviche 10 years ago, it never vanished from my cravings. so that's why i made a modification of using ampalaya instead of ginger.

    @ KM ako rin, paborito ako ang ampalaya!!!!

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