Pro Tips
**Chef's Tips & Troubleshooting:**
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
- Add a bay leaf or two to beef stews for an earthy herbal note that complements the meat.
- Add root vegetables like potatoes and carrots in the last 20 minutes so they do not turn mushy.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Retiro Beef Pares with Chicharon Bulaklak
Retiro Beef Pares with Chicharon Bulaklak — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Start making the chicharon bulaklak by washing the ruffle fat thoroughly. Rub 2 tablespoons of salt all over it. Arrange in a cooking pot and then pour 1 quart of water. Add 5 pieces bay leaves. Cover the pot and let it boil. Once it boils, set the heat between low to medium. Continue boiling until the water evaporates completely. By this time the ruffle fat should have been tender. Remove the cover, discard the bay leaves, and continue cooking until fat slowly renders. You will notice a good amount of oil forming. Continue frying the ruffle fat in its own oil until it becomes crispy.
- Make the toasted garlic. This will be used for the fried rice and as a topping to the beef pares. Pour ½ cup of cooking oil and then add the minced 2 heads of garlic right away. Turn on the heat medium setting. Slowly cook the garlic as the oil heats-up while stirring gently. Continue until garlic turns golden brown. Separate the browned garlic from the garlic oil. Both ingredients will be used later.
- Make the fried rice by heating ¼ cup of garlic oil. Add half the amount of the cooked rice (preferably leftover). Stir fry this for 1 minute. Add the remaining half and continue to stir fry for 3 minutes. Adding the rice by batch (half at a time) will make it easier for you to manage. Pour the soy sauce and then toss until the rice gets coated evenly. Season with salt and add 1 tablespoon of browned garlic. Set aside.
- Simmer the beef pares by combining beef and 1 quart water in a pressure cooker. Seal the lid and then pressure cook for 12 minutes. Depressurize the cooker and set the beef along with the liquid aside. Heat the remaining garlic oil in a wide cooking pot. Saute the ginger for 2 minutes. Add the garlic. Sauté it for 1 minute. Pour the beef along with the stock. Add soy sauce, oyster sauce, and star anise. Cover the pot and let it boil. Reduce heat to low and continue cooking for 20 minutes. Add the brown sugar and beef powder. Adjust the flavor based on your preference then combine cornstarch and ½ cup water. Mix it well and pour into the pot. Stir until the sauce thickens.
- Transfer your beef pares, fried rice, and chicharon bulaklak to their respective serving bowls/plates and serve with toasted garlic and chopped green onions.
- Serve.
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Pro Tips & Troubleshooting
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
- Add a bay leaf or two to beef stews for an earthy herbal note that complements the meat.
- Add root vegetables like potatoes and carrots in the last 20 minutes so they do not turn mushy.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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