Entree: Philippines – Ilocano – Pipian (Ilocano peanut and toasted-rice stew simmered with pork in an aromatic savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 1/2 lb pork shoulder, cut into 1-inch cubes
- 1 cup unsalted roasted peanuts
- 1/3 cup glutinous rice (sticky rice), toasted until golden and ground
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, chopped (about 5 oz)
- 4 cloves garlic, minced (about 0.42 oz)
- 1 tsp grated fresh ginger
- 2 tbsp (30 ml) annatto (atsuete) oil for color, or 1 tsp annatto powder mixed with 1 tbsp (15 ml) oil
- 1/4 cup (60 ml) cane vinegar or white vinegar
- 2 cups (480 ml) water or low-sodium chicken broth
- 2 tbsp (30 ml) fish sauce (patis) or to taste
- 1 tsp sugar
- 1 bay leaf (1 leaf)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lime or calamansi juice (optional, to finish)
- Cooked steamed rice for serving

Show original ingredient measurements

- 1 1/2 lb (680 g) pork shoulder, cut into 1-inch cubes
- 1 cup (140 g) unsalted roasted peanuts
- 1/3 cup (55 g) glutinous rice (sticky rice), toasted until golden and ground
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, chopped (about 5 oz / 140 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) grated fresh ginger
- 2 tbsp (30 ml) annatto (atsuete) oil for color, or 1 tsp (3 g) annatto powder mixed with 1 tbsp (15 ml) oil
- 1/4 cup (60 ml) cane vinegar or white vinegar
- 2 cups (480 ml) water or low-sodium chicken broth
- 2 tbsp (30 ml) fish sauce (patis) or to taste
- 1 tsp (4 g) sugar
- 1 bay leaf (1 leaf)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lime or calamansi juice (optional, to finish)
- Cooked steamed rice for serving

Instructions

1. Toast the glutinous rice in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 5–7 minutes. Cool, then grind the toasted rice in a spice grinder or mortar and pestle to a coarse powder. Separately, pulse the roasted peanuts in a food processor until fine but still slightly textured; set aside.
2. In a bowl combine ground peanuts and toasted-rice powder with 1/2 cup (120 ml) of the water or broth to form a thick paste; set aside.
3. Heat the annatto oil in a heavy pot over medium heat. Add the chopped onion, garlic and grated ginger and sauté until softened and aromatic, about 3–4 minutes.
4. Increase heat to medium-high and add the pork cubes. Brown the pork on all sides, about 6–8 minutes total.
5. Deglaze with the vinegar, letting it sizzle briefly for 30 seconds, then add the remaining water or broth, bay leaf, fish sauce and sugar. Bring to a simmer, reduce heat to low, cover and cook until pork is tender, about 45 minutes to 1 hour.
6. Stir the peanut–toasted-rice paste into the pot, mixing thoroughly to incorporate and thicken the sauce. Simmer uncovered for another 10–15 minutes, stirring occasionally, until sauce is rich and coats the pork; add extra water if the sauce becomes too thick.
7. Adjust seasoning with salt, pepper and additional fish sauce as needed. Finish with lime or calamansi juice if using.
8. Serve hot over steamed rice.