This dish is one of laguna and batangas specialty recipe(a province in the Philippines)…My wife is from laguna, Usually they use “tulingan”, a kind of fish similar to tuna but a smaller one…Cooking style is similar to our famous ADOBO, slowly cooked for 2 hours or more until its soft that you can eat even the fish bones. To compliment the fish, it was cook with a pork fat to give extra flavor for the dish….Did you know that fish is a high-protein and a good source of omega-3-fatty acids.this omega 3 help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction….
Ingredients: (good for 3-4 persons)
- 3 cloves garlic
- 200 gms of pork fat(skin on)
- 1 kl of fish(I use baby jack mackerel)
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 3 tbsp white sugar
- 1/2 cup water
- 5 pcs dried chillies(optional)
- in a medium wide sauce pan(if you have palayok or clay pot would be better) just bring all ingredient together with the pork fat on the bottom followed by fish on top.
- Cook for 2 hours using low heat or until sauce is thickened and fish is so tender…