Recipe By : Joe Sweeney
Serving Size : 30 Preparation Time :3:00
Categories : Filipino Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg Dog meat -- * see note
1 1/2 c Vinegar
60 Peppercorns -- crushed
6 tb Salt
12 cl Garlic -- crushed
1/2 c Cooking oil
6 c Onion -- sliced
3 c Tomato sauce
10 c Water -- boiling
6 c Red pepper -- cut into strips
6 Bay leaves
1 ts Tabasco sauce
1 1/2 c Liver spread -- ** see note
1 Fresh pineapple -- cut 1/2" thick
First, kill a medium sized dog, then burn off the fur over a hot fire.
Carefully remove the skin while still warm and set aside for later
(may be used in other recipes)
Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt, and garlic for 2 hours.
Fry meat in oil using a large wok over an open fire, then add onions
and chopped pineapple and saute until tender.
Pour in tomato sauce and boiling water, add green peper, bay leaf,
and tabasco.
Cover and simmer over warm coals until meat is tender. Blend in liver
spread and cook for additional 5-7 minutes.
* You can substitute lamb for dog. The taste is similar, but not as
pungent.
** Smooth liver pate will do as well.
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Suggested Wine: San Miguel beer
Serving udeas: Rice, naturally
Notes: During my wedding reception, my brother-in-law suggested we
add to the feast by having dog stew. Wanting to be part of the
family, and having been subjected to all sorts of socials tests
already, I agreed. The result was... well.. a lot better than I
expected. In fact, it was great!
It was only later I found out that dog should *not* be served at
weddings, as it may make the bride and groom flight like dogs during
the honeymoon. But what the heck. It didn't seem to have that
effect... at least not until a few years later. :-)
For the faint of heart, you can always substitute lamb in place of
next door's rover, but the meat will not be as sweet or as rich in
flavor.
