Retiro Beef Pares with Chicharon Bulaklak

Instructions

Start making the chicharon bulaklak by washing the ruffle fat thoroughly. Rub 2 tablespoons of salt all over it. Arrange in a cooking pot and then pour 1 quart of water. Add 5 pieces bay leaves. Cover the pot and let it boil. Once it boils, set the heat between low to medium. Continue boiling until the water evaporates completely. By this time the ruffle fat should have been tender. Remove the cover, discard the bay leaves, and continue cooking until fat slowly renders. You will notice a good amount of oil forming. Continue frying the ruffle fat in its own oil until it becomes crispy.

Make the toasted garlic. This will be used for the fried rice and as a topping to the beef pares. Pour ½ cup of cooking oil and then add the minced 2 heads of garlic right away. Turn on the heat medium setting. Slowly cook the garlic as the oil heats-up while stirring gently. Continue until garlic turns golden brown. Separate the browned garlic from the garlic oil. Both ingredients will be used later.

Make the fried rice by heating ¼ cup of garlic oil. Add half the amount of the cooked rice (preferably leftover). Stir fry this for 1 minute. Add the remaining half and continue to stir fry for 3 minutes. Adding the rice by batch (half at a time) will make it easier for you to manage. Pour the soy sauce and then toss until the rice gets coated evenly. Season with salt and add 1 tablespoon of browned garlic. Set aside.

Cook the beef pares by combining beef and 1 quart water in a pressure cooker. Seal the lid and then pressure cook for 12 minutes. Depressurize the cooker and set the beef along with the liquid aside. Heat the remaining garlic oil in a wide cooking pot. Saute the ginger for 2 minutes. Add the garlic. Sauté it for 1 minute. Pour the beef along with the stock. Add soy sauce, oyster sauce, and star anise. Cover the pot and let it boil. Reduce heat to low and continue cooking for 20 minutes. Add the brown sugar and beef powder. Adjust the flavor based on your preference then combine cornstarch and ½ cup water. Mix it well and pour into the pot. Stir until the sauce thickens.

Transfer your beef pares, fried rice, and chicharon bulaklak to their respective serving bowls/plates and serve with toasted garlic and chopped green onions.

Serve. Share and enjoy!

Main Course