Pinatisan (Pork Sauteed in Patis)
Patis or fermented fish sauce is the root word of “pinatisan”. This sauce is actually a condiment like soy sauce because is salty and a good substitute to salt because it add flavor to the dish like MSG. Pinatisan is sauteing garlic and stewing pork intestines, pork meat and liver in fermented fish sauce. This dish is easy to cook with few ingredients like the meat, spice and seasoning.
1/2 cup sliced cleaned & cooked small pork intestines (2 inch lengths)
1 tablespoon cooking oil
1 teaspoon minced garlic
6 slices lean pork
1/2 cup sliced pork liver
1/4 cup vinegar
2 tablespoons patis
1/2 cup meat broth
How to cook pinatisan:
- Turn small intestines inside out and rub with salt. Rinse well with water.
- Boil 2 cups water and add small intestines.
- Cook over low heat for one hour until tender.
- Heat cooking oil and brown garlic. Mix in small intestines, pork and liver.
- Add vinegar, patis and 1/2 cup meat broth. Cover and bring to a boil.
- Simmer over low heat for 30 minutes. Serve hot. Makes six servings.