Good morning everyone, welcome to Judy Ann’s Kitchen! It’s Saturday once again, and we will come back to the Philippines because remember we did Mexico because of our Mexican lasagna; we made pasta the other Saturday so that’s Italy. For now let’s go back to some Pinoy favorites. We’re going to cook something that a lot of you have been suggesting and requesting. We’re cooking...
Potchero to Jed, potchero! And some crispy bangus. It’s that simple. For those who’ve watched Kasal, Kasali, Kasalo, I’m sure you can relate to our title Potchero to Jed, potchero. That has a good story behind it but before I tell you
let me start with my bangus because this will take a while. We’ll be using some bangus belly
because not everyone is fond of fish. When it’s fried later, it will taste like fried chicken. But of course we will not tell our kids that’s
fried chicken but in fact they are eating fish. So we will make our marinade first. I will use some all purpose seasoning
or you can either use soy sauce. I want to use bangus belly simply because I like the belly of the bangus. That’s my agreement with Yohan,
she can have the meat, I’ll can have the fat. All the time. And then I will add some calamansi juice, just a bit to cover the bangus belly. Around three cloves of minced garlic. According to research, it’s better that we take fish oil
through our food rather than taking supplements. The vitamins and health benefits are more intact.
So you can get that from fatty fish. We’ll add our pepper. I’m using coco sugar. Just a bit so as not to overpower our seasoning. At least a teaspoon.
Then we will dissolve it. We just want to balance the fat from the bangus belly
from the saltiness and the acid from the calamansi. It will balance out.
It will join together. So while we’re melting our coco sugar, what we’ll do is we’ll take this out. I think I need to use some...some scissors. So one gadget that I am considering to give away
are some kitchen scissors. You like?
You like some kitchen scissors? Because you can use it for a lot of things like this,
I can’t remove it using a knife, we’ll just cut it off. Because once you start eating this,
it would be a hassle if you bite on some scales. I’m using my chopping board for seafood. So we’ll cut it into four.
Ay! I broke this belly. Bubs don’t you wish we can slice away belly fat like this in real life? Easy as that! Actually, fish in general is good for the body. Our dipping sauce will be some garlic aioli. So that we won’t be too overwhelmed with the flavor of the belly, because it’s deep fried.
So you want to give balance to that flavor. Yes I read that comment on our Mexican lasagna,
“the flavors are so balanced, it can cross a tightrope.” Actually I laughed so hard at that comment. Why didn’t I think of that?
You are so witty, whoever you are who wrote that comment. There you go.
I’ll rinse my hands. Wash my hands. Because they smell fishy. Okay. Now, we have or marinade ready. We’ll now put it in our fish.
Not too much because you do not want to overpower the natural taste of the belly. It shouldn’t be too soaked.
Just right. We’ll cover it with wax paper.
Shoo! It’s better to use beeswax like this to cover your food
because you can wash these and you can reuse it. So we can lessen the use of cling wrap, foil. Of course we can’t use this for baking
but if you need something just to cover food, you can use this. So I have here pork ribs. I had these sliced to 1 ½ inch.
I like the bony part because it gives extra flavor as you cook it. And as it boils, it releases more flavor. I will be using Chinese sausage. I feel like if I use our local chorizo, it might taste like pork caldereta. Okay, now here’s the story of Potchero lang ‘to Jed, potchero.
What am I getting? Ah, chopping board. That scene from KKK, it wasn’t part of the original script. But we met the couple behind the story, because it was based on a true story. And then, we told direk Joey, it was an impromptu scene,
it’s called an improvisation. And it turned out to be one of the most memorable scenes of
Kasal, Kasali, Kasalo. So to the young people, if you haven’t watched it yet, look for Kasal, Kasali, Kasalo
so that you can relate to this Potchero lang ‘to Jed, potchero. So my challenge, after I cook this, is, “will Ryan like this potchero?” Because he doesn’t like eating viands with fruit. Me, I like those.
Well, I really do like to eat. I’ll eat anything Ryan: Potchero has fruit? It has saba (plantains). Oh. For him, fruits are fruits, which is correct. This potchero is one of my favorites because this is what they usually serve
in catering when I was young. I liked it because I like fruits. I like plantains, I like...
that’s why my salmon sinigang has lychee. I love playing around with my...
how do you say ulam in English? Ryan: Viands? Ha. You know I thought of that but I just wasn’t sure.
Viands. I will saute my Chinese sausage first, because I want to flavor
the oil before I add our onions and our garlic. So we’ll lower down our flame. I’ll get my onions. We’ll just quarter our white onions There are different kinds of potchero, babe.
Do you know there’s Kapampangan potchero, there’s also potcherong Ilonggo. Though I haven’t really tried potchero from other regions. But, we Filipinos, we really have our own takes on each viand. It’s a nice word to say. We will add around 2 tbsps. of garlic. Mmm...with a bit of rice and this is good already.
What if I don’t cook the potchero anymore? Ow! OK fine, I am already working see? So salt, we’ll need to salt our pork before
we put in so that it has flavor already. We’ll mix the top first then put it in the pan. And then we’ll place it fat down because once it cooks
it will release fat and then it gives another layer of flavor. You can actually use all kinds of protein like chicken or seafood
or even just vegetables if you’re vegetarian or vegan. We need to brown the pork before we add in our tomato sauce. A bit of soy sauce just to intensify the flavor. This pork must’ve been quarantined because it rendered a lot of fat. There are two things that can happen during the quarantine:
either you lose weight like Ry or gain weight like me. So we balance each other right? Because we want it with sauce, we’ll add in more water.
You can actually use whatever broth that you want. But what we’ll use here is water. We won’t add this liquid from the pork anymore, so I don’t like adding it. Though some would add it, I don’t see anything wrong about it. We’ll add in fish sauce, around 1 tbsp first and then you just add along the way. And then, pepper. When I’m making stew,
I like using a Dutch pan like this one because the heat is even. I always see this in your questions, what pot am I using here and in Batangas? This is Le Creuset, I really invested
because it’s a good brand and it will last long...longer than us. You can hand this down to your grandchildren. You can hit a thief with it because it’s so heavy.
You can use it as weights if you don’t have weights at home. We have our whole peeled canned tomatoes. You can actually use big tomatoes and then just add in some tomato sauce. This is just me because the ones I bought online...
you know when I’m shopping online it’s either I order them too big or too small. You just need to mix them all together.
We can add water to the leftover tomato sauce. We have to make sure that the pork is completely submerged
in water or in the broth so that it cooks evenly. I allow it to boil for a long time over low fire because that way, you give enough time for the flavors of each ingredient to
come out and you can really savour each flavor. That’s because you allowed them to know each other. So because you allowed them to bond together
they’ll give you that really delicious flavor So, I’ll leave it there first. But because we prepared one already, I will set this aside. I will move you here.
This is the one I made last night. Hey neighbors, we have a lot of potchero! Let me send some to direk Joey, our neighbor. This is the potchero that we cooked last night.
As you can see, our sauce is still slightly thickened. So I will add some water to make it more soupy.
Then we’ll add our potatoes in. So we’ll give them time to mix together. We won’t add carrots so as not to confuse it with mechado or calderata. My mom and sister makes very good pork mechado. And then we eat that for a week.
I’d bring it with me to tapings, to school. We’d make pandesal sandwich. Okay, let’s taste it. Because it has flavors already it’s been cooking since last night. Time to taste! I can add more salt. So last night when I started cooking it,
the meat softened at about an hour and 30 minutes in. But again that depends on the quality of the pork you buy. I’ll add more fish sauce. They say if it’s an inahin (female) the meat can be a bit tough,
I am not sure if that’s true. Is it true, guys? So I just want my pork to be fork-tender. Fork-tender. So, if you say fork-tender it has to be that
when you pierce it with a fork, the meat will slide off. That means it’s fork-tender. It doesn’t want to slide off.
But I think it’s tender already. But of course if your pork is young, it will cook faster
like lechon de leche, cochinillo. You can slice those using a saucer or plate. We’ll cover this. And then, we’ll allow our water to boil. Where’s my...oh there.
You’re not talking! We’ll allow our water to boil. Like pasta water, we’ll season it so that it’ll flavor our boiled veggies. I don’t want to overcook them so as to retain the nutrients. So we have our eggs here, flour and panko bread crumbs. Then we’ll have our salt and pepper. Just a bit because our fish has seasoning already. So I have here my mayonnaise. You can use low-fat mayo, you can use dairy-free. I have a garlic clove. I will grate it so that we don’t bite into big chunks, just a touch of its flavor. To remove the smell of garlic from your hands, because sometimes you don’t want to grate garlic
because the smell of it stays on your fingers, also when you remove meat from crabs, you know those stainless..
like this knife, put this under the faucet and let the water drip. Then rub your hands here as you wash it. The friction will remove the smell of garlic.
Try it! I did it and I was so amazed. And we have my pickled relish. This is optional.
We’ll make like a tartar sauce. And just a bit of salt because our bangus might be a bit salty already. And then lemon zest. This
will add that zing to our bangus. It will cut through the saltiness.
You can opt not to add zest in. It’s just me, if there’s zest...
I now feel conscious to say it balances it out. I can’t do anything about it, I have to say it.
It balances the flavors of the food. Let’s see. Uy, that’s good!
I can add more. Woohoo! Fun!
Our dipping sauce is done. Let’s check our fork. Let’s check our PORK if it’s FORK-tender already. You just adjust along the way.
If the water subsides and it’s not tender yet, you can add more water. Our potatoes aren’t cooked yet.
And our pork, it’s almost done. Now I will get my saba (plantains).
I will grill these I will grill these beacuase I want the sweetness to
come out and have that smokey flavor. I’ll just grill what I’ll use for plating.
But I will boil the rest so that it releases more flavor. The starch from the plantain will thicken our soup plus it will add sweetness to it. Okay, we’ll add our saba or plantains but don’t use lakatan ok?
Because I haven’t tried that yet. Potchero ‘to Jed, potchero! Okay. So before I grill, I’ll put
in a bit of oil so that it won’t stick to our griller. Oil, oil, oil. There! So it’s important that your grill pan or griller
is hot so that it won’t stick. You can use butter or margarine or olive oil. But we just simply used some oil. So we’ll just let them have grill marks. It’ll take some time.
I lowered the flame just so we get the grill marks. Let’s check our potchero. Okay. Woohoo. We’re right about there, dad. It has some flavor but we can season it more.
You can also make it spicy, add some siling labuyo or whatever. Or whatever?!
Is there an ingredient called ‘whatever’? Let’s heat our oil, this’ll just be quick. I’ll check on my plantains.
Bananas have hearts. They now have grill marks.
There you go. There, that’s what I’m after. There! Okay Let’s turn up the heat a bit. So that it gets a bit charred. I will start blanching the vegetables when we’re almost done frying the fish. Remember last week, we had mozzarella.
Since our mozzarella wasn’t sticky, we had to dip it first in egg. This time, since our bangus is moist, we’ll first dip it in flour. Egg See? I’m doing it slowly so it doesn’t break. And then, breadcrumbs. So you see, that’s what will bind it. That’s why we have to do it slowly.
Because the meat of the fist is very delicate. And then we’ll return it to the egg so that we get a thicker coating. Then it’s more fun.
See? So it will look like that. Stay there, don’t talk.
Don’t get back at me. There I didn’t do it consistently. So don’t put in a lot of panko breadcrumbs or flour in a container because you
might not use it all up, then you won’t be able to use it anymore. It’ll be a waste.
So just add as you go along. Okay.
Wait there. Wait there. Are you fine? It looks fine. There, it’s okay.
Okay. I got my char. Woah! There.
And since the griller is still hot, I’ll turn it off so that it’s out of my mind. There. Let me lower the flame, to a really low fire.
Because they’re all tender now. There it is. Mmmm, Mmmm I feel like… Shocks I want to add in paprika but ‘No, no Juday. You won’t add paprika.
Control yourself. I know what I need to add, salt.
Just salt. And yes, sugar.
I’m sorry, I really can’t not add sugar. Then you should do this while mixing. Mmm… Yes, it’s a good idea that I added salt It’s hot, it’s hot!
Hmm...just right. One. Just make sure that they won’t be crowding the
pan so that we get an even brown. So now I can only fit three.
I’ll give them space because they need space. Mmm… Look at that! You can also add in some pork and beans here. Yes, you can do that. I didn’t experiment for now because
I wanted to show you the basic way of cooking potchero. So it’s not as soupy, it’s saucy.
I’ll just add in more sauce. So guys, keep an eye on our fish.
I need to turn this. There you go.
Perfect golden brown. Mhmm! Mmm..this one isn’t so perfect.
So I’ll put in over the high heat. We’re almost done!
Are you looking forward to my dance steps? I’m doing the tita dance. We can start plating now.
The nice looking pork, we can put here. Oh there, the meat is falling apart.
It means our pork is very tender. Here at the side. I’ll start with our beans. Because this might take a while
because these are.. Beans.. So we’ll put them one at a time because our vegetables
have different cooking times. The beans will take longer to cook than pechay and cabbage. That’s why I’m starting with the beans. There! That’s the golden brown that you want to achieve. Like this, this kind of golden brown. Does it look like a burger patty or fried chicken? With our Baguio beans, the cue that it’s cooked is
when it turns bright green. So let’s put our next bangus.
There you go. *Laughs*
Daddy, we’re almost done! Okay it looks like our green beans are almost cooked. Okay.
These look a bit darker. Okay, just right. Next I’ll put in my cabbage. But I won’t put all these because
we don’t want to overpower it with vegetables. Cabbage is delicious if it’s sautéed.
So I’ll sauté those later. There, okay. Mmm I’ll add these here. Okay. Let’s take out our cabbage. There, just enough that our cabbage is softened.
We still want to have that crunch. Ryan: Is it still blanched if you cook it that long?
Juday: I don’t think so. This is boiled. Because blanching is quick and then
you put it in a cold, iced bath so it stops the cooking process. Then we’ll add our pechay. Just like this. This kind of pechay, once it’s cooked, it’s not going to be… It won’t be like that anymore.
It would look like that. It would soften. And then we will now put our cabbage here. So now we should be studying our presentation
because it’s almost Christmas. Oh hi, sweetie pie.
I have a guest here. Are you hungry?
We have potchero and we have crispy fish. Okay? She’s not happy with our food. Almost done. Mama is almost done ok? Hi daddy. Ryan: She’s hungry.
Juday: You’re hungry? I’ll finish this now, ok my love? Ok? What to do?
Just wait, I’ll finish this. Mommy is almost done. Get your slippers,
wear your slippers, sweetie pie. I’m almost done. I’m hurrying up now.
My husband is hungry, my kids are hungry. And we’re done!
*laughs* Okay. Let’s allow our pechay to drip.
I will get my plantains. There we are, it’s brown now and has some char to it.
So its color will be different from the rest of our vegetables. And it has some texture and style. So, I want to put my pechay here.
We won’t have to suffer long...woooh! That’s hot! Hot! Ho! That’s that.. There, there, there Then we will add our bananas.
Or plantain. There! Yehey we’re done!
Gosh! Okay, I’m excited. Okay so, we can now taste my Potchero ‘to Jed, potchero,
and my crispy fish bangus. No wait, crispy fried bangus.
Because it’s redundant, a fish and bangus. I’ll get my pork, some plantains.
*humming* Not very graceful. I like the flavors. But I’m just not sure if this is the type you’ll like, bub. Because it can taste a bit limp. Why didn’t I add vegetables?
Just to balance. Just to balance. This time, I can add some...
fish sauce. Let me perfect this first before I call you.
Let’s add some spice. This is perfect now.
Naks! Mmm...okay! I don’t know if I need to add fish sauce because
I am used to adding fish sauce or it needs fish sauce because it needs a boost of flavor. Let’s try our fish. I’ve tried this fish before so I know it’s good.
But I made a new aioli, different from yesterday’s. Mmm. My fish is perfect. Come here, bub. Try my fish. Mmmm Fish or potchero? Ryan: Potchero.
Juday: Potchero. Ryan: Mmm Juday: Good?
Ryan: Mmm A small petchay for you.
Some beans. Oh no there it goes. Ryan: Mmm So it needs fish sauce? Or not anymore? Ryan: You can do without.
Now, you taste my fish. But this is a different aioli from yesterday. That one’s saying, ‘how about me? Juday: Good?
Ryan: Thank you very much Yahoo!! Thank you guys for joining us there at Judy Ann’s Kitchen.
So we made a simple Potchero ‘to Jed, potchero, and crispy fried bangus belly with garlic aioli. Very perfect for every weekend, it’s actually perfect any day.
You can make these in big batches. And at the same time, the bangus belly is a hit with kids. Thank you guys again for joining me this Saturday, I’ll see you again next Saturday for
another episode episode of Judy Ann’s Kictchen. Do not forget to LIKE and SUBSCRIBE
and to please turn your notifications ON. Happy weekend, guys! God bless you all.
And always, always be kind. Bye!
