Piaparan
A hearty chicken stew from Mindanao, prepared in a large pot with chicken, pork, and an abundance of vegetables simmered together in a rich, slightly sour broth. The name 'piaparan' comes from the act of gathering and mixing ingredients together — it's the ultimate communal cooking dish of the southern Philippines. Each family has their own version, but the common thread is the generous mix of vegetables and the deep, satisfying broth that makes it a favorite during fiestas and family reunions.
Instructions
In a large pot, sear the pork belly cubes in a little oil until golden and the fat starts to render. This step is important — it builds a rich, savory base. Remove the pork and set aside, leaving the rendered fat in the pot.
In the same pot with the pork fat, sauté the minced garlic and sliced onions until fragrant and golden. Add the chicken pieces and sear them skin-side down for about 5 minutes until nicely browned. Flip and cook the other side briefly.
Add the quartered tomatoes and let them break down for about 3 minutes. This creates a natural sauce base. Return the seared pork to the pot, then pour in the water. Add bay leaves, tamarind pulp, patis, salt, and pepper. Bring to a boil, then reduce to a simmer.
Cover and simmer for about 30 minutes until the chicken is nearly cooked through. The broth should be fragrant and the meat should start pulling away from the bones.
Now comes the vegetable layering — add the gabi and pumpkin first since they need more time to cook. After 10 minutes, add the green beans, string beans, and okra. The eggplant goes in last since it cooks very quickly. Everything should be simmering together beautifully.
Cook for another 10 to 15 minutes until all vegetables are tender and the chicken is falling-off-the-bone tender. Stir in the siling haba and siling labuyo at the very end. The final dish should have a deep, complex flavor — savory, slightly sour from the tamarind, with a gentle warmth from the chilies.
Ladle generously into deep bowls with the broth, chicken, pork, and a rainbow of vegetables in each serving. Piaparan is best served with large bowls of steamed rice to soak up the incredible broth.
Comments (0)
Leave a Comment