Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”
Pistu
- 2 tablespoons oil, or use lard from chorizo
- 2 tablespoons minced garlic
- 1/4 cup chopped onion
- 1 kilo lean ground pork
- 1 can chorizo (sliced into 1/4" coins )
- 2 pieces medium potatoes, (cubes )
- 2 pieces red bell pepper (pitted and chopped )
- 1 cup green peas
- 1/2 cup butter
- 4 large eggs, (beaten )
- parmesan cheese to sprinkle
- pandesal
- Heat pan and add oil. Sauté garlic and onion, add ground pork continue to cook for 10 minutes.
- Add chorizo and potatoes, continue cooking for another 10 minutes. 3.
- Then add bell pepper and green peas.
- Add butter when melted, add the beaten eggs and mix well.
- Sprinkle with grated parmesan cheese just before serving. 6. Serve with pan de sal.
