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.)

Anchovy Ceviche-like: A version of Kinilaw na dilis

A typical ceviche is usually cooked by marination using lime, calamansi or vinegar. Like the Filipino dish, anchovy ceviche, fire is not even used to attain the savory fish flavor. However, my ceviche was produced using a different cooking technique.

Instead of marinating the anchovy, I used fire to cook it. Good for this cold or rainy season so I'm serving it with heat. Warmth to your palate and to your heart. Enjoy!

Anchovy ceviche-like

Ingredients:
250ml water
120gm anchovies, heads and innards removed, washed
1T ginger, peeled, minced
1/2 pc small onion, minced
1pc clove of garlic, minced
1pc long chilli green or red, sliced
1T salt
15ml calamansi juice
salt, to taste

Instruction:
In a pot, put all ingredients except the juice of calamansi. Set on medium or high fire. Boil the mixture for 5-7 mins or until liquid is reduced by a quarter. Add calamansi juice. Adjust taste with salt to achieve the appropriate sour taste of the dish.