Watwat is pork boiled in salted water and cut into long strips for sharing at a cañao or other Cordillera feast. Each guest is handed a share of meat, skin and fat.
1 hour 40 minutes · Serves 8
Ingredients for Watwat
2 kg pork with skin and fat (liempo and kasim), in large pieces of about 500 g each
3 tablespoons rock salt (asin)
1 thumb-sized ginger, sliced (optional)
4 liters water
Salt, for serving
How to cook Watwat
1.Scrape the pork skin with a knife to remove any hairs, then rinse.
2.Put the pork in a large pot with the water. Bring to a boil and skim off the scum as it rises.
3.Add the rock salt and ginger. Cover and simmer for 60 to 75 minutes until a fork goes into the thickest piece easily.
4.Lift out the pork and let it rest for 10 minutes.
5.Slice into long strips about 3 cm thick, each with skin, fat and lean.
6.Serve warm with rice and a little salt. Keep the broth for a vegetable soup.
