Preserving ingredients has always been a cornerstone of Filipino cuisine. From breakfast to midnight chow, many classic dishes feature smoked, cured, or fermented proteins. Though some may think these meat preservation techniques are outdated, global culinary trends reveal otherwise. And with rising food costs and a growing demand for low-waste options, preserved components are claiming their prime place in modern kitchens.
Don’t fall behind! Use this start-up-friendly guide to incorporate different methods of food preservation into your recipe development and menu engineering. You’ll be surprised at how easy it is.
1. Smoking
This technique adds rich, smoky depth to your meats, whether you’re working with pork ribs, beef brisket, or chicken legs. Though commonly used for tinapa, it can easily be applied to other proteins, much like the Cordilleran methods for etag and kiniing.
You can smoke meat indoors even in small kitchens. All you need is a stovetop smoker or a simple setup with a pot and a wire rack. First, choose your wood chips – hickory, mesquite, pine, untreated mahogany, or fruit woods work well. Place the chips at the bottom of your smoker or pot and heat until they start to smoke. Add your seasoned meat (try Knorr Rostip Chicken Seasoning Powder for poultry or Knorr Pork Broth Base for pork) on the rack, cover, and let it cook slow and steady.
2. Curing
Curing uses salt, sugar, and nitrates to draw moisture from meat, preventing spoilage bacteria from growing. This meat preservation method enhances the savory, umami flavor and provides long shelf life. Think bacon, salami, ham, and the well-loved longganisa, all of which can last for months when properly stored.
Start by thoroughly coating the meat in a 1:1 mixture of salt and sugar, then add flavorings like garlic, pepper, or bay leaves. Wrap the meat tightly in plastic wrap, refrigerate it for a few days, and turn it occasionally. It’s that easy! Once you've mastered this simple method, feel free to experiment with spices and regional flavors for your signature creation.
3. Pickling
Yes, you can pickle your meat, too! Pickling isn’t just for cucumbers and green papaya to make atchara. You can also rely on it to extend shelf life and give various proteins a tangy profile.
How do you preserve meat through pickling? Begin with a basic solution of equal parts vinegar and water. Mix in your preferred seasonings and spices like peppercorns, red bird’s eye chilies, and star anise. Transfer the mixture to sterilized jars or containers, submerge the raw meat completely, and store it in the refrigerator. In just a few hours, you’ll have flavor-packed protein ready for further cooking or consumption.
Try pickling pork with vinegar and calamansi – a heartier take on kilawin. Level it up with umami care of Knorr Liquid Seasoning and some freshly sliced red onions and cilantro leaves. Serve this as an appetizer, a topping for pancit, or a pairing with fried tofu for an upgraded tokwa’t baboy.
4. Drying
Drying has been a reliable technique since ancient times and offers a tried-and-true alternative to meat preserved by chemical processes. This method removes moisture from your protein, inhibiting bacterial growth. The result is a lightweight, shelf-stable product that’s easy to store and transport, with a high concentration of flavor.
To begin, slice your meat thinly and season it with salt and spices. Allow it to dry in a cool, well-ventilated place for about 24 to 48 hours. Alternatively, you can set your oven to its lowest temperature, leaving the door slightly ajar to facilitate airflow. A word of warning: this method works best with lean cuts of meat, as fatty cuts can turn rancid. Try it with beef tapa seasoned with vinegar, soy sauce, and garlic before drying.
5. Fermenting
Fermentation is a natural meat preservation process that employs microorganisms to prevent spoilage and imparts probiotic benefits. This method also develops unique textures in meat and creates distinctive tastes (with a subtle tang) that appeal to adventurous eaters.
This way of preserving meat may take more time than other methods, but it remains manageable and doesn't require fancy equipment. Start by curing the meat with a mixture of salt and sugar to stop harmful bacterial growth. After curing, place the meat in a jar or container, allowing it to ferment at room temperature.
Feel free to experiment with various flavorings for unique profiles. For example, adding garlic and vinegar or rice wine can infuse the meat with bold flavors. You can also use herbs like rosemary or thyme, or spices such as black pepper and chili flakes for an extra kick. Or, incorporate fruit juices, like pineapple or apple, for some sweetness that Filipinos will enjoy.
You can try this process with longganisa. After curing, let it ferment to develop a deeper flavor profile, enhancing its savory notes and natural sweetness.
Explore these fuss-free meat preservation techniques to keep your offerings on trend and elevate your culinary game. Each method will yield unique flavor profiles, textures, and nutritional benefits that can enhance your dishes and diversify your menu. Additionally, these techniques can help you reduce food waste, positively impacting your bottom line. Start developing your recipes with UFS today!
