REGION XII

Chorizo de Cebu  is a distinctive Filipino pork sausage hailing from Cebu, known for its sweet and savory flavor profile with a hint of spice. Unlike typical elongated sausages, it is often shaped into small, round links and has a characteristic red hue from the use of annatto seeds.

Ingredients:

• Ground lean pork

• Ground pork fat

• Brown sugar

• Salt

• Ground black pepper

• Minced garlic

• Anise liqueur (anisado) or ground star anise

• Paprika

• Finely chopped bird's eye chilies (optional, for added spice)

• Pureed pineapple

• Annatto powder

• Sausage casings

Preparation Process:

1. Prepare the Flavoring Mixture:

   • In a large bowl, combine the anise liqueur (or ground star anise), pureed pineapple, paprika, and annatto powder. Mix thoroughly to form a uniform paste.

2. Season the Meat:

   • Add the ground lean pork and ground pork fat to the bowl containing the flavoring mixture.

   • Incorporate the brown sugar, salt, ground black pepper, minced garlic, and finely chopped bird's eye chilies (if using).

   • Mix all ingredients thoroughly until the meat is evenly coated with the seasoning blend.

3. Stuff the Sausage Casings:

   • Using a sausage stuffer, fill the prepared casings with the seasoned meat mixture.

   • Twist the filled casings at approximately 1.5-inch intervals to create individual sausage links.

4. Curing:

   • Place the freshly prepared sausages in the refrigerator and allow them to cure for about 24 hours. This step helps the sausages firm up and allows the flavors to meld.

5. Storage:

   • After curing, transfer the sausages to the freezer for long-term storage until ready to cook.

Cooking Instructions:

1. Initial Cooking:

   • Arrange the desired number of sausages in a pan.

   • Add a small amount of water to the pan and cover it.

   • Cook over low heat until the water evaporates.

2. Browning:

   • Once the water has evaporated, add a bit of oil to the pan.

   • Continue cooking the sausages over low heat, allowing the natural sugars to caramelize and the sausages to achieve a rich, brown color.

Tuna Sinuglaw is a popular appetizer in SOCCSKSARGEN made with fresh tuna, grilled pork belly, onions, tomatoes, ginger, vinegar, and calamansi juice. It's a perfect combination of salty and sour flavors that's sure to tickle your taste buds.

Ingredients:

• 1/2 kilogram of fresh tuna, cubed

• 1/2 kilogram of pork belly, cubed

• 1 onion, chopped

• 1 tomato, chopped

• 1 thumb-sized ginger, sliced thinly

• 1/4 cup of vinegar

• 1/4 cup of calamansi juice

• Salt and pepper to taste

Instructions:

• Grill the pork belly until crispy and golden brown. Set aside.

• In a bowl, mix the fresh tuna, onion, tomato, ginger, vinegar, calamansi juice, salt, and pepper.

• Add the grilled pork belly and mix well.

• Serve chilled.

Beef Kulma is a spicy beef curry that's a favorite in SOCCSKSARGEN. It's made with beef, potatoes, carrots, and a flavorful curry paste.

Ingredients:

• 1 kilogram of beef, cubed

• 2 potatoes, cubed

• 1 carrot, cubed

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1/4 cup of vinegar

• 2 tablespoons of curry powder

• 1 can of coconut milk

• Oil for sautéing

• Salt and pepper to taste

Instructions:

• In a pan, sauté the garlic and onion until fragrant.

• Add the beef and cook until browned.

• Add the curry powder and mix well.

• Add the vinegar and simmer for 10-15 minutes.

• Add the potatoes, carrots, and coconut milk.

• Simmer for 30-40 minutes or until the beef is tender.

• Season with salt and pepper.

• Serve hot with rice.

Chicken Piaparan is a traditional dish in SOCCSKSARGEN made with chicken, turmeric, ginger, lemongrass, and coconut milk. It's a creamy and flavorful dish that's perfect for any occasion.

Ingredients:

• 1 kilogram of chicken, cut into serving pieces

• 1 onion, chopped

• 1 thumb-sized ginger, sliced thinly

• 4 stalks of lemongrass, sliced

• 1 teaspoon of turmeric powder

• 1 can of coconut milk

• Salt and pepper to taste

Instructions:

• In a pot, mix the chicken, onion, ginger, lemongrass, turmeric powder, salt, and pepper.

• Cook over medium heat, stirring constantly until the chicken is browned.

• Add the coconut milk and simmer for 30-40 minutes or until the chicken is fully cooked.

• Serve hot with rice.